Chris and I literally JUST ate this for dinner and really enjoyed it. It's definitely a great go-to during the colder months of the year. We had it with some whole grain bread that I toasted in the oven with some mozzarella melted on top. It went great with the soup!
Here are my changes:
Omitted the onion
Used fire-roasted diced tomatoes instead of plain- nice flavor!
Omitted parmesan cheese rind (didn't have one)
***Here's a tip that I saw on Rachael Ray's show recently***
When making a soup that calls for pasta to be added, only add the amount that you will eat right then to your soup bowl. When you eat the leftovers, make a small batch of pasta on the stove, drain it and add it at that time. This will help the pasta to stay "al dente" and not get too squishy and bloated while it sits in your fridge.
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