Hey y'all, it's Cat, with something I love. Love. I love this soup. I've been making it for a while, but just the other day I fed several additional family members (a total of five adults) from a pot of this heavenly stuff, and there were still leftovers enough for at least 4 bowls. That's fantastic, but do note that you need a 5 qt or larger pot. Also, I may be vegetarian, but that doesn't always mean I'm able to get all the vegetables I should be eating into my daily diet. This soup has so many vegetables, and even most of the nutrients that might be boiled out are still viable in the broth you're happily sipping up.
When I make this, I add a little extra pasta, slice up a whole zucchini for it, and use half a jar of prepared marinara sauce instead of the canned tomatoes. That last part is because my husband doesn't care for chunks of tomatoes, but I've also found that it makes the broth much richer. Check out this Olive Garden copycat from Todd Wilbur, found on Food.com.
