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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Reviewer:

Lesley F.

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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Reviewer:

hpUK

Cooking Level: Intermediate

Home Town: Riverton, Utah, USA

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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3 users found this review helpful

Reviewer:

Anjilee

Cooking Level: Intermediate

Home Town: Americus, Kansas, USA

Living In: Iuka, Kansas, USA

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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Reviewer:

marisella

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Living In: Ann Arbor, Michigan, USA

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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Reviewer:

JEPPER

Cooking Level: Expert

Home Town: Westfield, Indiana, USA

Reviewed: Oct. 10, 2006

Very hearty and yummy soup.

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Reviewer:

silence

Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA

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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Reviewer:

Kristi L.

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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Reviewer:

MICKIE

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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Reviewer:

Claire

Cooking Level: Expert

Living In: Pittsburgh, Pennsylvania, USA

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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3 users found this review helpful