Very good soup, but I changed it up a little bit. I peeled and diced 5 small/medium potatoes and simmered them in 2 1/2 cups water for 10 min. While they were simmering, I sauteed the diced onion and 4 cloves garlic in the olive oil in my soup pot. I poured the potatoes with their water into the soup pot with the onion/garlic, added 1 quart high quality chicken broth and one package sliced aidell's andouille sausage (do not add salt, the sausage is salty enough). Added fresh cracked black pepper with my pepper grinder. Simmered 5 minutes, then added the kale and simmered 5 more minutes. I like a thicker broth so I sprinkled some instant potato flakes in there. You could also mash some of the potatoes in the soup. Didn't blend it as we like it chunky and don't have kids to complain about the green stuff LOL.

Reviewed On: Oct. 25, 2009

I made this for dinner tonight, wow, it was really good. I increased the pasta and added extra veggies because I wanted leftovers. I used about 1 1/2 cup small pasta shells (what I had on hand). I included one yellow crookneck squash, a little bit of zucchini I had left over, 1/2 an onion, 3 small fresh tomatoes (all diced), some frozen asparagus spears cut into thirds, and 4 big cloves of garlic minced. I sauteed the onion first, then put in the tomatoes so they would cook down some. Then the garlic and the other veggies slowly, waiting a minute or two before adding more. Then a tsp of salt, some fresh ground pepper. I then tasted it and thought it needed just a touch more flavor so I followed another reviewer's advice and added in maybe 3 tblsp italian dressing. Just enough to really kick up the flavor but you can't tell there's italian dressing in it. After stirring in the pasta and the fresh basil, I served it topped with fresh parm/reg cheese. My husband really loved it and I can tell its going to be even better tomorrow. I will definitely make this again, next time I will make even more in my big skillet because DH is eating it up!

Reviewed On: Jul. 13, 2009

Five stars for flavor - phenomenal! and ease of preparation. But I'm giving it four stars because the recipe is wrong. You need 4 cups of crushed strawberries. By the way, two pounds of strawberries after they're crushed yields exactly 4 cups. I too make it with the less sugar Sure Jell (in the pink box) and 3 cups of sugar. Comes out perfectly and I get 7 cups. Yes it is a soft-set jam. The only problem is I keep having to make it because we eat it up and friends keep asking for it LOL.

Reviewed On: Jul. 8, 2009