Reviewed: Apr. 26, 2012

I made the recipe exactly as shown, only I used half and half instead of cream. I admit the amount of garlic powder scared me, but it was just right. Also only made half of the entire recipe. Filled up my dutch oven. Very tasty, thanks for sharing!

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Reviewer:

Carmen's Mom

Cooking Level: Expert

Reviewed: Jan. 28, 2012

I made this soup at work for 120 people, the talked about it for weeks after the event, i have ahd MANY people since ask me to remake this soup again It's a winner

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Reviewer:

Bamf

Reviewed: Jan. 13, 2012

Being from Detroit I LOVE lellis soup and was online looking for a knock off. Ron, you did fantastic. Whenever I make this for people they ask for the recipe. My son LOVES it. (Although I have to puree the entire thing to hide the beans..and omit chickpeas) Just a tip for people.... If you puree the whole thing...boil the noodles separately and throw them in at the end. I use ditalini ( small) pasta, and I use whole milk instead of cream. Ive tried half and half too, but once you puree it you don't lose the creaminess factor. I leave it in my bug soup pot and use my immersion blender , I used to use the blender.. no more. Whole milk works wonderfully. Thanks Ron. I miss being in the D.

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Reviewer:

Jodi

Reviewed: Nov. 23, 2011

This was absolutely delicious! Alot of ingredients, but well worth the trouble. My family loved it.

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Reviewer:

Jodi

Cooking Level: Expert

Living In: Howell, Michigan, USA

Reviewed: Nov. 7, 2011

this recipe is excellent! the only changes i made was 1/2 the amount of butter, added more salt, and only 3/4 cup of heavy cream. i cannot imagine why you would need 4 cups of heavy cream, its not necessary , i swear! it is still very rich and satisfying. it is so delicious!!! definitely will be making this again and again.

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Reviewer:

lduv143

Reviewed: Oct. 24, 2011

I don't even like Minestrone Soup and I gobble this up everytime my boss brings it into the office!!!!

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Reviewer:

Ann Marie

Reviewed: Apr. 28, 2011

i only replaced white beans for kidney and tossed in the ham bone from last night. everything else is as directed. it is colorful, fragrant, and tastes great. I did sub 1/2 n 1/2 for the cream. just wonderful.

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Reviewer:

THOMJANICE

Cooking Level: Expert

Home Town: Spring Hill, Florida, USA

Reviewed: Apr. 2, 2011

My dad used to take us to Lelis resturant in Detroit and I remember this soup well. I made it today and it brought back wonderful memories. I would not change a thing int he recipe. Thanks for posting it!

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Reviewer:

Bruce

Cooking Level: Expert

Home Town: Hoffman Estates, Illinois, USA

Reviewed: Feb. 3, 2011

I have made this several times now, and love it each time I make it. I slim it down with fat free half and half instead of cream.

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Reviewer:

ALD0014

Cooking Level: Intermediate

Living In: Indianapolis, Indiana, USA

Reviewed: Dec. 29, 2010

Every year at my family's pre Christmas gathering we all make a soup and bread to share. This has be come the absolute favorite of all 50-60 of us! I love that it's easy and feeds a crowd. I sometimes add the whole little can of tomato paste and more garlic. But it is amazing just the way it is!

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