Yield: 1 1/2 gallons
Soup is best served the day after it is made. Refrigerate and remove fat that solidifies on the surface of the soup.
Serve soup with rice or small, stubby pasta such as pastina, tubetti or small elbow macaroni.
For better flavor, cook the rice or pasta in the soup when reheating.
Add freshly grated Parmesan or Romano cheese, if desired.
Carrabba's
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