Reviewed: Dec. 19, 2006

This recipe is great because you can stick to it or add your own variations to fit your family. I added ground sausage as well as veggie and beef broth instead of water. I used salad macaroni pasta, and it really absorbed the broth, which we liked. I used 16 oz of pasta. It really makes a hardy meal that is easy with next to no clean up. Plus it's pretty cheap to make, which is always worth a few stars.

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JoeRik

Cooking Level: Intermediate

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Reviewed: Dec. 10, 2006

This recipe is a great starter recipe! I've used it numerous times and each time add more and more veggies. Add anything that it's your fridge. It'll be great! I also cook the noodle seperately and keep them apart until I plate the soup. I like the pasta al dente. Enjoy!

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Wendi

Cooking Level: Intermediate

Living In: Austin, Texas, USA

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Reviewed: Dec. 7, 2006

This has become the recipe I get asked to make whenever we are invited somewhere. It gets raves from everyone. I do reduce the pasta to 1/2 lb, use chicken broth in place of water, and during cooking I leave the pot covered (to avoid the liquid being totally absorbed by the pasta), but otherwise I follow the recipe exactly, and the results are amazing. One time I tried browning a pound of ground sausage and adding it to the soup, and it was good that way too, but certainly not necessary

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Mike Palmer

Cooking Level: Expert

Home Town: Long Island, New York, USA

Living In: Mesa, Arizona, USA

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Reviewed: Dec. 3, 2006

I used an extra can of canellini beans, and approx. 1/3 lb. of ditalini. It was the first time I made it, and it was perfect!! It had a lot of flavor, without needing to use chicken or vegetable broth, and my vegetarian mother loved it!

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Amy B.

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Reviewed: Nov. 27, 2006

This tasted good, but the pasta soaked up most of the liquid once it was added. It also makes a lot - so when we had the leftovers, there was no liquid left. I liked it okay, but I will not make it again.

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3.wolves

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Reviewed: Nov. 27, 2006

The flavor was great, the classic Pasta Fagioli. It was very thick, nect time i will use a little less pasta. loved it!

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MELISSAT81

Cooking Level: Expert

Living In: Bridgewater, New Jersey, USA

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Reviewed: Oct. 30, 2006

I will admit I altered the recipe quite a bit, but relative simple changes and this turned out great! This is definitely a quick fix and don't be fooled into thinking you must have all the ingredients - experiment a little! My recommendations for improvemnent: Don't use the recommended pasta. Try using a very small amount of fideo pasta (it plumps and absorbs a lot, so use sparingly to avoid a stew like texture) or you can also try 1/2 - 2/3 cup of mini macaroni (salad macaroni). The fideo and mini macaroni can be added directly to the soup during the last 20-25 minutes of simmer time. This elimates the need to cook the pasta separately. Also, omit the salt. Substitute chicken (or beef) broth/bouillon cubes instead of the water. I used 3 cups chicken stock (bouillon) and 2 cups water (which is why I omitted the salt). I also substituted one 15oz can diced tomatoes and one 15oz can of tomato sauce instead - definitely worth this alteration! I didn't have navy beans so I used a can of chickpeas instead. Be generous with the parmesean cheese - put about a generous 1/2 cup portion instead - this helped with the overall flavor! I've made it a few times now and each time it tastes better than the last - especially with the minor adjustments! Thanks for a great starter recipe!

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Serena

Cooking Level: Expert

Living In: San Diego, California, USA

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Reviewed: Oct. 26, 2006

I made this soup many times and can't believe that I never rated it. My family loves it and I probably make it the most out of all my soup recipes. Thanks for sharing.

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moonxfive

Cooking Level: Expert

Living In: Atlantic City, New Jersey, USA

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Reviewed: Oct. 17, 2006

I love this recipe. I usually add a pound of lean ground beef and 1 package of frozen spinach. I also use beef broth instead of the water. I could eat this everyday!

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BTORNADOS426

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Reviewed: Oct. 14, 2006

Great pasta fagioli! I to "doctored" it up some. Used chicken broth instead of water, chopped tomato and tomato sauce, also 1 more can of beans. Please add the extra beans. I though it needed it.

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loves2cook

Cooking Level: Intermediate

Home Town: Durant, Oklahoma, USA

Living In: Mesquite, Texas, USA

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Reviewed: Oct. 12, 2006

After making several "blah" pasta fagioli recipes, this one is finally a really good one. I did add a 1/2 cup of chicken broth, 1 packet of powdered chicken buillon, pepper to taste and a little more parmesan cheese. I put a cup of dittalini pasta in each bowl, opting not to add it to the pot, because I like mine soupy and not dry. Thanks Andrea!

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DINNER123

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Reviewed: Oct. 10, 2006

Hate to be the only one who didn't like this soup but it just didn't do it for me. I'll keep looking for another recipe.

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BROOKELYNNE26

Cooking Level: Intermediate

Home Town: Springfield, Ohio, USA

Living In: Columbus, Ohio, USA

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Reviewed: Sep. 30, 2006

This is one of my familys favorite soups, my grown sons #1 favorite. I only change one thing, I throw in a small can of Diced fire roasted organic tomatoes. I cook the pasta seperatly and add to the soup when serving it. The taste of this soup is so good... I make it pretty frequently during the winter months.. YUM!

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MARCYS1

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Reviewed: Sep. 25, 2006

Amazing recipe! I have made this twice. Once following recipe exactly for the soup and again tonight. This time i left out the water and added a can of zucchini in tomato sauce and fresh rooms and served it over pasta. Both ways it is wonderful. There is alot you can do with this recipe. We truely enjoyed it. Hubby even asked to take leftovers in his luch for next day. Cut recipe in half for 2 as it makes alot.

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Connie

Cooking Level: Expert

Home Town: Rockford, Illinois, USA

Living In: Davis, Illinois, USA

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Reviewed: Sep. 19, 2006

Very Good! Super easy to make. I used low sodium chicken broth and 1/2 lb of elbow pasta(my childrens favorite).

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Asteeva

Cooking Level: Intermediate

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Reviewed: Sep. 14, 2006

Great! I used two 14 oz cans of tomato sauce, and one 14 oz can of petit diced tomatoes. One cannelloni and one kidney beans. Veggie broth instead of water, sauteed zucchini and squash with the onions and garlic, and used 1/2 the pasta. Added chopped spinach (big container) to soup last 3-5 minutes.

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DESNA

Cooking Level: Intermediate

Home Town: Manassas, Virginia, USA

Living In: Athens, Georgia, USA

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Reviewed: Sep. 1, 2006

This soup was easy to make and delicious. My husband caught a cold and I whipped this up in no time. Very easy to transport to work in a storage container. I took the advice of others and used 1/2 pound pasta. A keeper!

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Elizabeth

Cooking Level: Expert

Home Town: Dobbs Ferry, New York, USA

Living In: Bridgewater, New Jersey, USA

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Reviewed: Aug. 29, 2006

This was delicious and super easy. I made a few adjustments to what I had in the pantry. I used a can red kidney and a can of black beans instead the cannolini and navy beans. I also used two 8oz can of tomato sauce and one 14 oz can of diced tomatoes with herb. I also used half the pasta and added a little more dried herbs. An extra onion is a definite must for those who love onions. I will definitely make this again.

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MILKLISSA79

Cooking Level: Intermediate

Living In: Boston, Massachusetts, USA

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Reviewed: Aug. 26, 2006

Very good recipe! I used chicken broth instead of water and about 1/2 lb of pasta. Also, I do not simmer the parmesan cheese in the soup as the recipe calls for. I mix it in at the end right before I serve it (and add some to the top since my family loves cheese!). I have actually made this for awhile just now got around to rating it. This is a keeper!

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amandad

Cooking Level: Expert

Home Town: Dover, Ohio, USA

Living In: Uhrichsville, Ohio, USA

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Reviewed: Aug. 4, 2006

substitute water with vegetable broth or chicken broth can add more flavor to it.

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sabrina

Cooking Level: Intermediate

Home Town: Taipei, Taipei, Taiwan

Living In: Windsor, Ontario, Canada

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