Serve with fresh bread and with chives or parsley on top. I make this the night before and reheat it, as it tastes its best the following day.
I followed the recipe exactly and to be honest it tasted like spaghetti sauce that was missing something. I have a lot left over and am going to try to doctor it up with more hunks of vegetables and maybe some red pepper flakes. Sorry, I was really disappointed. - 12 Sep 2011 (Review from Allrecipes USA and Canada)
very good soup, I used roasted onions and red peppers. Made a lot of soup, enough to freeze some. Highly recomend. - 18 Jul 2010 (Review from Allrecipes USA and Canada)
I made several changes to the recipe. Maybe the most important one was leaving out the last small canned of diced tomatoes- I didn't want to overwhelm the red pepper flavor, and I think it worked. I also left out the celery, just because I despise celery. Added fresh basil and oregano and just a touch of crushed red pepper flakes. Lots of salt and black pepper. Used freshly grated Parmesan. I have not yet tried it with the tortellini, though I plan to. Yum! - 27 Sep 2012 (Review from Allrecipes USA and Canada)