Fall days, cool nights – it’s soup time. I always love making a large batch of soup and freezing leftover soup for those busy days when I just don’t want to cook or time is running short. I always cook pasta for soups separately in additional broth. Then I add the pasta to the soup just prior to serving. I think the soup is best with fresh cooked pasta added. When you refrigerate or freeze soup with the pasta added, the pasta absorbs additional liquid and the pasta looses it al dente texture. This soup would also be great with rice or tortellini added.