We make this about once a month, and have had success every time, but it's kind of a finicky recipe. We use fresh spinach, which takes a bit longer to dice up, but tastes so much better and the recipe overall isn't as runny. Also, it is SO much easier to use the pre-cooked noodles--not only for time, but because the other ones can roll up onto themselves and make a mess. Lastly, be sure to use the herbed feta cheese and the fresh rosemary...both really flavor the dish.

Reviewed On: Feb. 9, 2008

We love this recipe. It's perfect for my three children, 7, 4, and 2. No one fusses about it, and we usually don't have any leftovers. Thank you!

Reviewed On: Feb. 9, 2008

This recipe is very good. I made a couple of changes, since I had little time for cooking it midweek. First, I used the dry in-the-bag type of tortellini noodles, and cooked them in the soup COVERED for about 11/12 minutes at the very end. This cooked them just right and saved some money. I really didn't like the hassle of peeling and chopping tomatoes, since I think they would've tasted just as good from a can. Next time I'll do this and hopefully save even more time. The soup itself tasted wonderful--my children even ate all of the veggies in it because the stock was so flavorful. Excellent fall/winter soup!

Reviewed On: Nov. 24, 2007