Reviewed: Jan. 24, 2006

I used turkey Italian sausage and followed the advice of other reviewers by using cheese tortelini rather than spinach pasta. Wonderfully fragrant and tasty. Enjoyed by everyone.

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Anastasia

Cooking Level: Expert

Home Town: Littleton, Colorado, USA

Living In: Moscow, Idaho, USA

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Reviewed: Jan. 12, 2006

I had some Italian sausage and wanted to try something different - this was it! Instead of pasta, I used frozen pillows of ravioli (I've also used frozen tortellini), and served with our favorite Rosemary Bread (on this site). Excellent & delicious!

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MRSTIGGY

Cooking Level: Expert

Home Town: New Orleans, Louisiana, USA

Living In: Portland, Oregon, USA

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Reviewed: Jan. 3, 2006

This was amazing. Was a huge hit with my boyfriends buddies. I used hot turkey italian sausage and cheese filled pasta.

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GOOBALOU

Cooking Level: Expert

Living In: Kansas City, Missouri, USA

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Reviewed: Jan. 1, 2006

True to it's name. I've made this soup several times once for a family gathering everyone wanted the recipe. I did take the advise of others and used tortillni instead of the fettucini noodles. Everyone loves this soup a define keeper. Thank you.

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Dawn

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Reviewed: Dec. 18, 2005

This soup was excellent. I used hot italian sausage for a more spicy flavor. Everyone loved this soup.

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CUTETXCHEF

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Reviewed: Dec. 17, 2005

Excellent. Hearty and warm

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Marianne

Cooking Level: Expert

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Reviewed: Dec. 12, 2005

I made a few small changes due to necessity (except the sausage, I prefer that for extra flavor and bite). I substituted hot Italian sausage for the sweet, 3 cheese tortellini instead of fettucine because I already had some that needed using, white wine I had onhand instead of the red, and cooked over 2 hours in a dutch oven as I forgot to start it early enough for the prescribed 4-6 hours in a slow cooker. I'm really happy with how ours came out though so next time around (and there definitely WILL be a next time!) I will repeat the way I made it this time. It was so tasty and such a big hit!

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JADISENE

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Reviewed: Dec. 3, 2005

This was good but not amazing. I served with warm tortellini to add to your soup at serving, and it did go over well. However I thought it was a bit bland and too thin. For a crock pot soup it was fine but I doubt I will make it again. Thanks.

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Kate Fisher

Cooking Level: Intermediate

Home Town: Walla Walla, Washington, USA

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Reviewed: Nov. 30, 2005

Didn't change a thing with the ingredients, only thing I did differently was cook it all stove-top and let it simmer for an hour. Was absolutely delicious. Hearty and satisfying.

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BCGIRL62

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Reviewed: Nov. 30, 2005

Just as I expected - it was great. Instead of the pasta the recipe suggested, i used cheese tortellini - very, very good. Also added some sliced portabello mushrooms. Will definitely be making this again.

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Schmoop

Cooking Level: Expert

Living In: Omaha, Nebraska, USA

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Reviewed: Nov. 28, 2005

I made this soup for a party over the weekend. It was AWESOME! I got many requests for the recipe. I used chopped tomatoes instead of whole, used cabarnet for the wine, and used cheese tortelinni for the pasta. This just might be my new favorite recipe...thanks so much Perri!

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Traci C.

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Reviewed: Nov. 22, 2005

What a great soup! I made a half-recipe since there's only two here. I used a little less fettucine than called for and some hot sausage, and we ate every bite. Even leftovers were delicious. Thanks!

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Alicia S.

Cooking Level: Intermediate

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Reviewed: Nov. 21, 2005

SOOO good. I made this for a bunch of friends this weekend and it was a hit! Used hot sausage instead of sweet and it had the perfect kick. Will definitely make again!

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Charlene

Cooking Level: Beginning

Home Town: Windham, New Hampshire, USA

Living In: Boston, Massachusetts, USA

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Reviewed: Nov. 17, 2005

Exellent soup. Raves from everyone. Used cheese tortolini as suggested by some. Will diffently make over and over.

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SMITH5557

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Reviewed: Nov. 7, 2005

Started this in my slow cooker before leaving for work. When I got home, the house smelled like my favorite pizza! The store was out of spinach fettucini, so I substituted fresh spinach-and-cheese tortellini. I just dropped the tortellini into the slow cooker and let them cook in the broth. Delicious, hearty recipe that makes a ton. Will make again often, especially in the fall and winter!

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KEN921

Cooking Level: Expert

Home Town: Mount Vernon, Illinois, USA

Living In: Houston, Texas, USA

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Reviewed: Nov. 7, 2005

This was so hearty, aromatic and rich in flavor! I made a few minor changes: used 1 C. white wine, one and a half rolls Jimmy Dean Italian sausage, heaping half t. of basil/oregano. Cooked it on the stove for 2 hours and during the last 15 minutes, put in cheese filled tortellini (Bertolli makes a small bag that serves 2-3 that was the perfect size). This is a keeper and I've already shared it with two other cooks I know. Thanks, Perri!!!

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TNTNK071002

Cooking Level: Expert

Home Town: Arlington, Texas, USA

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Reviewed: Oct. 24, 2005

Delicious soup. Used hot Italian sausage and topped with shredded Parmesan cheese. Next time, i would dice the zucchini instead of slicing as the pieces were too big. Made this on the stovetop also instead of a crock pot. I cooked the onions, garlic and peppers with the sausage and didn't bother to drain. Also subbed bowtie pasta for the fettucine.

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JDVMD

Cooking Level: Expert

Home Town: Elizabethtown, Kentucky, USA

Living In: Paducah, Kentucky, USA

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Reviewed: Oct. 21, 2005

Excellent! I didn't realize this was a slowcooker recipe, so I just simmered it on the stove for a couple hours. I also used cheese filled tortalini and just added it to the soup 15-20 minutes before we were ready to eat. Topped it with parmasean, it was DELISH!!!

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PINKY7575

Cooking Level: Expert

Living In: Sherwood Park, Alberta, Canada

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Reviewed: Oct. 18, 2005

This worked great in the slow cooker -- I work so I put it on low for 10 hours instead of high for 3 or 4 and it came out fine. The only thing I didn't like was the fact that the noodles, while they were great when they first went into the soup, soaked up a lot more broth after sitting in it for an hour or two and ended up making a big pile of mush. I kind of doubt I will have much success getting hubby to eat the leftovers. However, the soup itself really tasted great. I used homemade beef stock so I had to add quite a bit of salt and I also added a teaspoon or two of sugar just to sweeten the broth a tiny bit.

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ANGELSHARK

Cooking Level: Expert

Home Town: Delaplane, Virginia, USA

Living In: Sacramento, California, USA

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Reviewed: Oct. 9, 2005

I rated 3 stars because it has some potential and I would make again with the following recommendations...crushed tomatoes instead of whole and less broth, it was too salty.

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TJFLORES

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