Turned out great. A little garlicky but I *may* have sautéed too long in that step and sent the garlic too far home. I added some paprika to balance that out a bit. I don’t like oregano very much so I added some fresh basil leaves instead, but that flavor didn’t really come through. Along with a generous amount of cheese, atop each bowl I sprinkled some finely chopped baby arugula/baby kale mix, which I borrowed from my favorite soup recipe. It adds a pop of freshness and crunch to just about any soup and is particularly well suited to soups like this that already have a resident carb. I’ll definitely make this again. On a separate note, I also really appreciated the recipe’s backstory. I was similarly subjected to under-flavored, over-cooked meals—unadventurous and uninspired cuisine—I’m not as forgiving as Mr. Cioletti though, lol.