I used some smaller portions of some ingredients, added a few, and substituted others.
I used only 4 cups of broth (I only had 2 cans) and substituted veggie broth instead of chicken. Used about half an onion (again, it was all I had) and about 5 or 6 cloves of garlic (I LOVE GARLIC!!!). I didn't have any tomatoes, but I had a jar of Newman's Own vodka sauce I used instead. I also added rice (one 2-serving pouch of minute Rice), a mixture of button and shiitake mushrooms (about a quarter cup or so), chopped potato (about 1/2 of one), and Greek olives (they're very strong, so maybe 1/5 of a jar, tops). I also threw in a few extra flavorings: a bit of white wine vinegar in the sautee, as well as oregano, chives, onion powder and garlic powder. I also used a little bit of steak seasoning (meatless - just a mix of salt and spices) as well as a splash of soy sauce to punch it up a little bit.
You basically follow the same recipe with the extra stuff.... you want to fry the potatoes first to soften them up a little, then gradually add all the other veggies, sautee them, then add the veggie broth and rice... I let the veggies and rice cook in the broth for a few minutes before adding the sauce and cheese. Of course, if you don't eat cheese, you can leave it out and I'm sure it will still be great.
It really turned out more like a stew than a soup but it was delicious and very filling. I have some left over, too.... I'm getting hungry just thinking about it!
I also took the potato pieces I didn't use in the soup and broiled them with spices, cheese, and a little bit of the vodka sauce on top. It was a fantastic side dish.
This particular recipe, I've noticed, is very adaptable. You can take just about anything from your fridge or pantry and throw it in there. I love improvising soups!