Reviewed: Apr. 30, 2012

Delicious...added white canelli and dark red kidney beans. Also used napa cabbage, extra garlic, fat free low sodium chicken broth, a larrge can of crush tomotoes, and used a whole grain sea shell pasta that I cooked on the side and added the after cooked. I did make some chicken meatballs as well and added them so that this was a complete meal. Everyone enjoyed. Thanks!

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1 user found this review helpful

Reviewer:

SLJ6

Cooking Level: Expert

Reviewed: Apr. 6, 2012

Yum!

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1 user found this review helpful

Reviewer:

Care Bear

Cooking Level: Intermediate

Reviewed: Jan. 10, 2012

No flavor

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2 users found this review helpful

Reviewer:

lynne

Cooking Level: Expert

Home Town: Melrose Park, Illinois, USA

Reviewed: Sep. 30, 2011

Nice and easy. I usually leave out the spinach because my husband doesn't like it. I like the amount of pepper but if I was making this for anyone else, I'd probably use just a dash.

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3 users found this review helpful

Reviewer:

daddyslilprincess

Cooking Level: Beginning

Home Town: Adrian, Michigan, USA

Living In: Redding, California, USA

Reviewed: Sep. 10, 2011

Yummy recipe that you can easily make your own. I used chicken bouillon instead of beef and added some green pepper, fresh tomatoes in addition to the Italian stewed, kidney beans, white kidney beans, peas, and zucchini. I didn't add noodles because I had so many vegetables and that made it hearty. Quick and very good...very good for you too.

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3 users found this review helpful

Reviewer:

sweetemmy

Cooking Level: Intermediate

Home Town: Colorado Springs, Colorado, USA

Reviewed: Jul. 2, 2011

Good recipe. I of course adjusted it for my tastes and preferences. I used shredded carrots and cabbage from a coleslaw bag mix. I also used homemade roasted veggie broth because I don't do red meat (or beef broth). I also left out the celery as a personal preference. I used the tiny shell pasta and was quite happy with the turn out!

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5 users found this review helpful

Reviewer:

CRISSYF

Cooking Level: Expert

Home Town: Galion, Ohio, USA

Living In: Arlington, Texas, USA

Reviewed: May 20, 2011

Was looking for a quicker version of what I used to prepare in the restaurant where I worked; this is a nice base from which to start. I did use olive oil, low sodium beef bouillon, skipped the pasta and added kidney beans because that is how we made it. Next time I will add more vegetables definitely zucchini as well as another can of beans, probably garbanzo or fava.

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6 users found this review helpful

Reviewer:

Jessica Paige

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Professional

Home Town: Lancaster, Pennsylvania, USA

Living In: Havertown, Pennsylvania, USA

Reviewed: Apr. 18, 2011

Very nice recipe, very tasty. thank you!

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7 users found this review helpful

Reviewer:

Lilie

Cooking Level: Expert

Reviewed: Apr. 7, 2011

This just didn't do it for us. I feel like the proportions are off. Just as easy and a thousand times better is the Italian Sausage Soup also on this site.

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8 users found this review helpful

Reviewer:

lucky.girl

Cooking Level: Intermediate

Home Town: Princeton, New Jersey, USA

Living In: Moorestown, New Jersey, USA

Reviewed: Apr. 2, 2011

I added whole wheat pasta and added almost two more cups of water to the soup and it still had plenty of flavor. Added kidney beans too as others suggested. Very easy to adjust to your tastes.

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8 users found this review helpful