Sauté garlic with the olive oil in a large stock pot until golden brown. Be sure to keep an eye on it so it doesn't get too brown or burnt.
Add tomato soup, milk, half and half, chicken stock and spices. Bring to a simmer.
Once simmering, drop noodles into the soup. Cook according to the package directions. Mine take about 8 minutes.
After noodles are cooked, ladle into bowls and top with parmesan cheese and serve with crusty bread.
