You can make this as spicy as you like, and it freezes wonderfully. Add freshly grated Parmesean to the top and serve with a hot crusty piece of bread.
This soup is amazing. I work as the head chef at a local country club, and I made this soup for my members. I had nothing but compliments. I added a little white wine for extra flavor. I would definitely recommend this soup to everyone. - 19 Feb 2007 (Review from Allrecipes USA and Canada)
Very good recipe. Pasta does balloon when left in liquid. Might be good to cook pasta seperately and add to soup per serving. Excellent flavor. - 30 Oct 2007 (Review from Allrecipes USA and Canada)
Yum! I used Jimmy dean light bulk sausage, italian herb mix in place of rosemary, basil & sage, and subbed low sodium veggie broth for half of the chix broth. I added more celery and 2 bay leaves too. I boiled whole wheat rotini pasta separately until almost done, then finished it in the soup. Best part: we had a snow storm, and I already had all of the ingredients on hand! Next time, maybe no pasta (bread instead!) and add chopped spinach at the end. - 23 Feb 2008 (Review from Allrecipes USA and Canada)