UPDATED: THIS ROCKS! MADE THIS AGAIN, BUT THIS TIME I MADE A COUPLE OF CHANGES. TO START, I USED ONLY ONE (LARGE) ZUCCHINI. WHAT REALLY MADE A DIFFERENCE WAS THE ADDITION OF 1 T ITALIAN SEASONING (IN ADDITION TO THE SPICES CALLED FOR) AND HOT ITALIAN SAUSAGE. FYI: A CHEAP CABERNET SAUVIGNON WORKED JUST FINE IN THIS (DON'T WASTE YOUR $'S ON AN EXPENSIVE WINE!!!). MY HUSBAND RAVED HOW GOOD THIS WAS. :) WOW, WOW, WOW!!! This was just "OK" for me. Considering how little effort is required to throw this together, I guess I can't be too picky.... :) As a general rule of thumb, my hubs and I rarely share the same culinary POV - but that wasn't the case this time. Not only did we mutually agree that our soup was bland, we also felt it called for FAR too much zucchini (and we both enjoy this vegetable a LOT!). I'm not saying this was terrible, it just wasn't what I / we expected (everything smelled DIVINE when I dumped it in the slow cooker). Perhaps with a little added spice and HALF the amount of zucchini called for, this could have potential. NOTE: If using the fettuccine pasta, be SURE to break it up first (it's a lot easier to eat this way). Thanks for sharing, Perri. :-)
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UPDATED: THIS ROCKS! MADE THIS AGAIN, BUT THIS TIME I MADE A COUPLE OF CHANGES. TO START, I...