Jan 04, 2012
Made this for RECIPE GROUP, actually made it twice. The first time I followed the recipe and instructions to a "T", the second time around I made a few changes (for the better, IMO). My rating is based on the original, which is a good soup with a nice flavor. My second version I added 2 stalks diced celery, and 2 peeled, diced carrots to the onion/bacon stage. I even used a couple more cloves of garlic since the flavor mellows when cooked like this and we LOVE garlic, I mashed all of the cooked cloves with a fork and a little of the broth and mixed it all right back in. I also used whole wheat penne since we don't eat white pasta or rice in my house. I also used 8 cups chicken broth, in place of the 2qt. water and 2 boullion cubes. If served immediately this soup has a nice broth (especially with the can of tomato sauce), the leftovers however become a casserole, a delicious casserole nonetheless. A little water to thin it back to soup does the trick and the leftovers are delicious! Thanks for submitting!
—Jessica
