I really hoped someone who had more experience with this particular recipe would answer your question. I have only made the soup a couple of times.

My only concern would be the effect on the density if we mis-measure this but the long processing time should take care of that I think.

So based on a note I have on Katie's original instructions: *Note: These measurements are approximate...I use whatever it takes to cover the cookie sheet. This makes 1 1/2 to 2 quarts of soup.

I'm going to recommend using 1 1/4 quarts of the sauce and let the broth make up the rest of the volume. If it appears too thin once you add the 2 cups of broth maybe add another 1/4-1/2 cup of the sauce.

Does that help?

Dave