Ingredient Substitutions:
🔄 Carrots + Celery + Onion → If you’re missing one, just double up on another. Or use a frozen mirepoix mix to save time.
🔄 White wine → Swap with chicken broth or even water plus a splash of vinegar or lemon juice for brightness.
🔄 Tomato paste → Use 1 cup canned tomato sauce or crushed tomatoes, but simmer a little longer to thicken.
🔄 Sun-dried tomatoes → Try roasted red peppers, or skip entirely and add an extra tablespoon of tomato paste.
🔄 Chicken bouillon → Replace with 9 cups chicken broth and omit the water.
🔄 Ditalini pasta → Any small pasta shape works! Orzo, elbows, or small shells are great.
🔄 Rotisserie chicken → Leftover turkey, shredded chicken breast, or even Italian sausage all work.
🔄 Heavy cream → Half-and-half or a splash of milk with a little butter for richness. For dairy-free, use coconut milk or cashew cream.
🔄 Spinach → Kale, Swiss chard, or even a handful of frozen spinach (just thaw and squeeze out the water).
🔄 Parmesan → Pecorino Romano, nutritional yeast if you want it dairy-free, or leave it out.
🔄 Lemon juice → A splash of white wine vinegar or apple cider vinegar works in a pinch.

To Freeze:
Cool the soup completely, then transfer it to airtight containers and freeze for up to 3 months. To reheat, microwave from frozen or thaw in the fridge overnight and warm on the stove.

To Make this Gluten Free:
Use gluten free pasta (like elbows if ditalini is hard to find) or a can of white beans instead of pasta!