I love almost anything pasta, and pasta with red sauce is always and forever at the top of my list. This tastes like an amazing spaghetti or lasagna, in soup form. I first saw this recipe up on foodgawker in one of the most popular of all time pages. I can see why. The recipe comes from A Farm Girl Dabbles, which most of you have probably heard of and visited already. If you haven’t, I really encourage you to click on over and check her out.
I pretty much stuck right to the recipe for this beyond the pasta I used. I think filled tortellini are perfect in this, and add a bit of cheesy goodness without overpowering the flavors or texture of the soup itself. Another change I made, is simmering the soup with the rind of my Parmigiano Reggiano. That lent a subtle but distinguishable flavor to the soup that I think really benefited the overall outcome. Other than that there are a few minor changes in amounts and specific ingredients, but nothing major.
This soup was a HUGE winner in my house. My husband, especially, loved it.
Please forgive my lack of pictures of the process of making this soup. I don’t know where they went! I *thought* I remembered taking them, but evidently not. Either way, it is a pretty simple process. Next time I make this I will take more photos and come back and add them in. Until then, enjoy!
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