Reviewed: Oct. 10, 2006

Very hearty and yummy soup.

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silence

Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA

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Reviewed: Oct. 4, 2006

This was a very good recipe. After 4 hours in the crockpot, mine was not as thick as I would have liked. I ended up putting it on the stove, adding some cornstarch to thicken. It turned out great. Next time I would add dried spinach tortellini rather than fresh since the fresh is not bite size. I change to a 28 oz dice tomato and 14 1/2 oz petite dice tomato both drained. I also added about 1 tbls of tomato paste and a dash of italian seasoning. It turned out to be a great dinner on a chilly evening.

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Kristi L.

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Reviewed: Oct. 3, 2006

It's a good start but it wasn't great for me. I guess it depends on the wine you put in also. I used a cooking sherry, guess I could've bought a good drinking wine. I needed to add some tomato paste to pep it up a bit. I also only used a mild italian sausage and used cheese tortellini. It needs more liquid after adding the tortellini. Next time I'll use a better wine and hotter italian sausage.

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MICKIE

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Reviewed: Oct. 2, 2006

This soup was very tasty and my family enjoyed it. I did not have time to cook the soup all day, so instead of using the crock pot, I cooked the veggies in the pot until soft - I used a bit more beef broth because I simmered it on the stove and it cooked down fairly quickly - from start to finish in about two and one-half hours. We also used cheese tortellini instead of the spinach pasta. Very hearty and warmed the soul on a cool fall evening.

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Claire

Cooking Level: Expert

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Sep. 10, 2006

Not bad! I used spicy italian sausage, which gave the soup a nice kick. Didn't have any red wine on hand, but I'm sure it adds even more flavor. Overall, not a bad dish!

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CulinaryCutie

Cooking Level: Expert

Home Town: Edmond, Oklahoma, USA

Living In: Colorado Springs, Colorado, USA

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Reviewed: Aug. 10, 2006

I have prepared this soup a few times for my family, and it is such a hit with them. The only recommendation I would make would be to add less red wine because the full cup and a half required can be over-powering.

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Jenna M.

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Reviewed: Aug. 2, 2006

Great soup! We used tortellini instead of fettuccine pasta. Turned out great and very filling.

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jdhaas

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Reviewed: Jul. 1, 2006

MMMMM....This reminds me of a soup served by a popular Italian restaurant chain. This ia GREAT in the crock pot!!!! I remove casing from sausage, use white wine instead of red (personal preference), and use cheese filled pasta. Our favorite addition is to sprinkle shredded mozzerella on top each serving and let it melt. Gooey and delish!!!! Dont forget the bread!

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natsmom

Cooking Level: Intermediate

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Reviewed: Jun. 10, 2006

I made this soup and subsituted the pasta for cheese tortilinis. It was wondrful. Husband thought so too....he had two bowls full. He also asked that I share the leftovers with his parents. My father in law said the only thing wrong with it was that I did not bring him enough. I will be making this again.

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DoVe

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Reviewed: May 18, 2006

Wonderful soup!!! I only made a slight change of eliminating the fetuccini and adding cheese tortellini when ready to serve. My stomach and onions don't get along but dehydrated ones are okay so I threw in an envelope of dry onion soup mix, and used just a bit more zucchini. I used turkey sausage to keep the fat down and no one knew the difference. I also try to watch our sodium so I used low sodium beef broth. The wine adds a wonderful flavor, but a full bodied one is a must! My friend used this recipe with a lighter red like pinot noir and it didn't turn out as good. Thanks for a great recipe!

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lynndan71

Cooking Level: Expert

Home Town: Downingtown, Pennsylvania, USA

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Reviewed: Apr. 30, 2006

A HUGE hit with friends and family! Even with changes to accomodate on-hand ingredients; such as using both sweet italian and spicy italian sausage, using Marsala wine instead of red, using the stuffed tortellini as suggested and throwing in a bit of chopped Jalapeno - this soup was awesome!! Definately a versatile keeper, and I'll be making this one again and again! Yummy!

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Karen Pauline

Cooking Level: Intermediate

Living In: Helena, Montana, USA

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Reviewed: Apr. 7, 2006

Really good - I used cheese tortellini instead of the spinach pasta, as other reviewers recommended. I also doubled the oregano and basil, and used canned diced tomatoes instead of canned whole. It was so tasty and filling; I had the leftovers without any pasta and it was still great. My one-year old loved it, too.

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groovigyrl

Cooking Level: Beginning

Home Town: Phoenix, Arizona, USA

Living In: Chandler, Arizona, USA

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Reviewed: Mar. 23, 2006

I made this soup and we loved it! I sliced my zuchinni into small "fingers" to fit on the spoon. I also used mini cheese pasta to fit on the spoon better. Will make again!

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beth12345

Cooking Level: Expert

Home Town: Fort Wayne, Indiana, USA

Living In: Chinook, Montana, USA

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Reviewed: Mar. 13, 2006

This was terrific - wouldn't change a thing!

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WENDYDARLING

Cooking Level: Expert

Home Town: Carlisle, Pennsylvania, USA

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Reviewed: Feb. 20, 2006

VERY yummy! I love the red wine flavor in the broth, and the zucchini and sausage go great together. Even my husband, who prefers more of a thick stew or chowder, had a second helping and enjoyed the leftovers! I used a mix of bowtie and fusilli pasta (what I had on hand), but other than that, followed the recipe exactly. Thanks for posting!

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KRISTININSALINA

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Reviewed: Feb. 19, 2006

This recipe is awesome. It was a total hit with my friends. I used spicy sausage, tortellini, and doubled the spices and it was great. Highly recommeded!!

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CATHYSTYLEE

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Reviewed: Feb. 14, 2006

i added a can of mushroom soup at the end to thicken it up and added good flavor.

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BRADEN1972

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Reviewed: Feb. 13, 2006

Wonderful!! My changes: used mild italian sausage instead of sweet, doubled the basil and oregano, used only about 1/2 c wine (husband is not a wine lover), skipped the zucchini (didn't have any), added a red bell pepper in addition to the green one, used cheese tortellini instead of fettucine. This was truly wonderful. I served with a salad and garlic bread.

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TSTACKETT

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Reviewed: Feb. 7, 2006

We thought this recipe was okay. It seemed a little greasy to me and the flavor was just okay. Doubt I will make again, but thanks for the post.

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texascook

Cooking Level: Expert

Living In: Denton, Texas, USA

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Reviewed: Jan. 25, 2006

This is an easy, hearty and fragrant soup that uses pantry staples and really makes coming home from work particularly special. I used spicy Italian turkey sausage, added a couple tablespoons of tomato paste and, since we prefer chewier pasta at times, I used rigatoni instead of fettuccini. I served it up with a green garden salad and crusty bread which made for a nice rustic meal. Great work lunch leftovers as well!

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