This is a great versatile soup!!! I used veggie broth and like most other reviewers I used italian style diced tomatoes. I did use a small can of Contadina tomato sauce. I also added quartered red potatoes and used fresh spinach. I love soup in the winter and this is great vegetarian soup to make. Thanks!

Reviewed On: Dec. 10, 2009

My first attempt at making potato salad and this came out pretty good. I did dice the pototoes before I cooked them only because that's how I've always seen it done. And based on other recommendations I cut back on the sugar a little bit. I have to admit, the egg mixture started to scare me when I was mixing the egg, sugar, and cornstarch. But once I added the other ingredients I could see it coming together better. I might try this again, but honestly it just taste like regular potato salad to me. But it's still good. Thanks for sharing

Reviewed On: Nov. 13, 2009

The is a great recipe!!!! I did modify it a bit to suit my taste, but I think that's what's so great about it. I used regular whole wheat noodles but did not cook them prior to layering in the pan and it came out perfect. I also used fresh baby spinach and didn't drain the artichokes. I added some chopped baby portobello mushrooms to give it more of a "meaty" texture. And reduced the veggie broth to 12 oz and used a 32 oz jar of sauce. I think I might try an alfredo sauce next time. But this was fantastic. Thanks for sharing!

Reviewed On: Nov. 11, 2009