I made this soup last week and it was very good. I did change a few things to "veganize" it as I am a vegan (no meat, dairy or eggs). I used vegetable broth instead of chicken broth, and vegan Parmesan cheese. I also sauted the veggies in olive oil instead of butter. Since I was out of potatoes and cabbage I omitted them and added extra pasta, 14 oz. crushed tomatoes and a can of kidney beans. I gave it 4 stars because I felt it needed a little more flavor. I added seasoning salt, 2 fresh bay leaves and some more garlic which really enhanced the flavor.

Reviewed On: May 5, 2008

I learned to make this type of tomato sauce in Italy. Italian tomato sauce is not as spicy as American versions and it can even be a little watery compared to what we are used to, but nothing beats that indescribably authentic taste over fresh pasta.

Reviewed On: Apr. 5, 2008