Reviewed: Jul. 27, 2008

What a great soup recipe! I freeze excess zucchini from my garden and then I have an ample supply to make this all winter long. Thanks

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grandma jane

Cooking Level: Expert

Home Town: Manitowoc, Wisconsin, USA

Living In: Saint Nazianz, Wisconsin, USA

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Reviewed: Jun. 13, 2008

this is our favorite soup. i have been asked to bring it to partys alot and always have been asked for the recipe. like many, i use tortellini instead of the suggested pasta and i also use fresh or frozen spinach instead of zuccini. spicy sausage is also wonderful. i usually make it in a big electric roaster and change the servings to "20" instead of serving eight and that is perfect for the roaster. this way, as a side, it serves a good fifty people. top with parmesan cheese

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LINDA

Cooking Level: Intermediate

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Reviewed: Jun. 2, 2008

Hearty, tasty, satisfying soup. Had to make a few changes because of our tastes. Omitted green pepper but sauteed some chopped leeks instead. Also added some italian seasonings. Didn't even add half the pasta called for, and, again that is personal taste. Thanks for a great recipe.

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EILISH40

Cooking Level: Intermediate

Home Town: Newry, County Down, Northern Ireland, U.K.

Living In: Halifax, Nova Scotia, Canada

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Reviewed: Mar. 20, 2008

This was great. I added some Parmesean cheese at the end. Thank you!

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CUTIEARMYWIFE23

Cooking Level: Expert

Home Town: Northport, New York, USA

Living In: Sewickley, Pennsylvania, USA

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Reviewed: Feb. 28, 2008

Made a large crockpot-ful for 20. Omitted the wine and used fresh herbs. Rave reviews from diverse crowd.

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ValL

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Reviewed: Jan. 28, 2008

This is a great soup! I was out of beef broth and had to use chicken stock which i was worried about, but came out great! I bet it is even better with beef broth or stock. thanks for the great recipe!

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Alison

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Reviewed: Jan. 18, 2008

Good stuff! I am thinking of cooking the noodles in the slow cooker next time, so that they will soak up the flavor of the soup. It was yummy

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Helen

Cooking Level: Intermediate

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Reviewed: Nov. 11, 2007

I didn't like this for two main reasons. The flavor seemed to only be salt and the heat from the sausage (and I used mild sausage). And the zucchini turned into mushy yuck. When I first put it in the soup it was so fresh and pretty looking with nice texture. By serving time, flabby and Army green. (I should have known better. And I did put it in later in the cooking, but not late enough.) Many seem to have enjoyed this, so I guess this is just not the soup for me. It also seemed like WAY more than 8 servings!

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chellebelle

Cooking Level: Intermediate

Living In: Olympia, Washington, USA

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Reviewed: Nov. 9, 2007

Wow, this is great! Thanks for an easy and great recipe! It's going to be our night-before-Thanksgiving meal this year!

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Javagoddess

Cooking Level: Expert

Home Town: Denver, Colorado, USA

Living In: Westminster, Colorado, USA

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Reviewed: Oct. 22, 2007

Very good soup. I added a bit of Italian seasoning, a red pepper, and since I didn't have any spinach pasta, I added some frozen spinach. The red wine really added to the soup. My husband ate it up and he's pretty sure he hates spinach. Thanks for this great recipe

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jj_howell27

Cooking Level: Intermediate

Living In: Huntley, Montana, USA

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Reviewed: Sep. 28, 2007

Great recipe added a few of my own touches. 1 zucchini 1 half green and red bell pepper, some baby carrots, and a litle frozen spinach. I also added a little red pepper flakes for a little kick. Almost forgot I also added a can of white beans.

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yvette

Cooking Level: Expert

Home Town: Bay Shore, New York, USA

Living In: Irvine, California, USA

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Reviewed: Aug. 13, 2007

Put in regular noodles vs spinach.

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KarenS

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Reviewed: Aug. 6, 2007

Very good, didn't use the spinach fettucine, used a pasta I had on hand and I simmered everything together on the stove for awhile.

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BABIDOLL02

Cooking Level: Expert

Home Town: El Paso, Texas, USA

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Reviewed: Jul. 14, 2007

Good and hearty italian soup! A family keeper.

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TheCambodianCook

Cooking Level: Intermediate

Home Town: Philadelphia, Pennsylvania, USA

Living In: Pensacola, Florida, USA

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Reviewed: Apr. 5, 2007

Very yummy! I used hot sausage-we like it spicy. Also added some shredded cabbage and carrots for more veggies. Made a huge pot! Great flavor!

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SweetBasil

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: Liberty Hill, Texas, USA

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Reviewed: Mar. 3, 2007

Excellent! I did make some minor changes based on items I had on hand. I used a package of frozen spinach instead of zucchini, and some tri-color rottini pasta. The soup was very, very good! Next time, though, I will add some pasta to the bowls then add some soup to eat right away, and only add the rest of the pasta to the rest of the soup after it cools. The soup was so hot that the pasta continued to cook, and when I ate some leftovers the next day, the pasta was mushier than I would have liked. Will definitely make this again. Thank you for a terrific recipe!

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Lesley F.

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Reviewed: Mar. 3, 2007

This was a pretty good dish, I think I will make it again and use the right sausage- I used some rather boring stuff, which didn't taste very good, but that was my fault. I didn't use the wine in it, and used regular pasta, but added a bit of spinach in the soup to add some flavor. My partner enjoyed it, but it was not his favourite. I might make it again. We ate leftovers the next day, and it was better than the first night!

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hpUK

Cooking Level: Intermediate

Home Town: Riverton, Utah, USA

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Reviewed: Nov. 4, 2006

What to say, what to say....I thought it was a 5 star, my husband thought it was 2 star, and my kids wouldn't eat it. What a shame, it was my favorite. I especially loved the zucchini. Thank you for the recipe.

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Anjilee

Cooking Level: Intermediate

Home Town: Americus, Kansas, USA

Living In: Pratt, Kansas, USA

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Reviewed: Oct. 15, 2006

I absolutely love this recipe and serve it whenever guests come into town. I usually use spinach (either fresh or the bagged frozen) rather than zucchini and I have made it with only 1 lb. sausage, and it always turns out amazing. I also use cheese tortellini, as another reviewer noted. Great recipe!

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marisella

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Living In: Ann Arbor, Michigan, USA

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Reviewed: Oct. 14, 2006

Eh, didn't care for this, but my husband enjoyed it. After cooking for the time stated in the recipe, I thought the green pepper strongly dominated the sauce. In fact, after only one hour cooking, I tasted the dish and felt the flavors were more well-balanced than the end result. So... if made again, I would probably shave off an hour or two of cooking time.

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