At this point, I've made this recipe so many times that I eyeball and estimate ingredient ratios. It's a simple recipe to make on a weeknight, plus it's relatively inexpensive. It's hearty and delicious. I like to use elbow macaroni instead of spaghetti noodles. I add al dente elbow macaroni and fresh baby spinach to the bowls before ladling the finished soup over it; keeping the pasta separate means it reheats better without falling apart the next day, and keeping the spinach separate until the end prevents it from looking drab and wilty upon reheating.