Italian Pasta Soup

In a large soup pot, heat the oil over medium high heat. Add the chopped onion, celery, and carrot. Season with salt and pepper and cook for about 5 minutes until the vegetables have softened.

Add potatoes and cook until the edges are barely golden brown. Add Worcestershire sauce and stir to combine.

Pour in the pasta sauce and rinse can with 1 cup of water and pour in. Pour the rest of the water in. Cook over medium high heat for 45 minutes to 1 hour or until the potatoes are tender and the soup has thickened.

Scatter in the pasta and chopped tomatoes and cook for 10 more minutes. Adjust the seasoning and add the fresh basil.

Grated some Parmesan over the soup and ladle it up.

Best eaten snuggling under blankets on a cold stormy evening.

Recipe adapted from Laura in the Kitchen.