Last week I made my Italian Soup, but made a few changes. I used a big can of tomato juice, with only one can of the whole tomatoes, and added some dried minced onions. I also added the pasta and let it cook in the soup. It came out VERY good and I really liked saving that extra step of cooking the pasta.
Tonight we’re having frozen ravioli with jarred sauce (doctored up, of course), vegetables of some sort, and garlic bread.