You don’t have to be Italian to love this easy-to-make soup! I find it's very popular when I serve it, and makes a great meal with hot crusty Italian bread or garlic bread.—Mary Sheetz, Carmel, Indiana
The crepes used in this recipe come from my mom's special recipe, and can be made ahead of time, refrigerated to assemble the next day. Cooked rotisserie chicken is a real time-saver when making this savory brunch specialty. —Mary Sloan, Brighton, Michigan
I ordered an entrée similar to this at the local museum café and liked it so much I decided to make something similar. At the museum it was served as a filling for a sandwich made with lettuce, tomato and thinly sliced red onion. I tend to serve it as a salad during the summer. It’s really good on a hot day.