I had no desire to try this but really wanted to make the tortellini/tomato version on here and decided to follow that recipe as-written. I am SO GLAD I did because I think this recipe is awesome. I personally do not think it is quite so good as an old-fashioned, cooked-all-day soup recipe but it's very close and economical: I will not hesitate to make this when I have a rotisserie chicken in the house. I cut down on the onion (but then that's a given with me) and used a bay leaf in the beginning instead of thyme at the end. I feel browning the onions, celery and carrots in the beginning add a richness to the overall soup so I did do that. I used a ratio of 1:1 for the broth and water and thought the flavor was great, in the future I may try using even less broth/more water. It was odd to have this big, steaming, fragrant pot of soup base on the stove after half an hour, something I can definitely get used to: thanks for sharing!
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