Reviewed: Oct. 19, 2009

Giving it a four because it could have used a bit more flavor - although I don't know off hand what I would add. I did make some modifications - sodium free broth and only 1/2 tsp of crushed pepper. The quartered mushrooms seemed really large when I put them in raw but they got smaller as they cooked. Also the artichoke hearts seemed very large when poured out of the can but were tender to bite into when the dish was served. I cubed the chicken quite large so the larger mushroom chunks and artichoke hearts didn't seem out of place. I made it for someone who doesn't care for hot tomatoes but the tomatoes got eaten anyway because they were small compared to many of the other components. It is a very beautiful dish and I'm excited about the left overs.

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Andrea

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Reviewed: Sep. 7, 2009

my family plus my in-laws absolutely LOVE this soup! i have made it a number of times--with or without beans, i only had cream of spinach once and that even worked. . .we usually top it with parmesan and mozzarella cheese and serve with a side of fresh warm bread! yum-delish! we love it so much that it is in my dinner rotation over the autumn, winter and going into spring months! thank you so much sharing momomany!!!!

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Dorothy

Cooking Level: Intermediate

Home Town: Stevens, Pennsylvania, USA

Living In: Thurmond, North Carolina, USA

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Reviewed: Jan. 23, 2009

I loved this soup! I did make a lot of changes just due to my tastes. I used three quarts of broth due to adding a lot of ingredients first of all. I also omitted the corn (just thought that was odd for minestrone) and exchanged white wine for the sherry. I used fresh spinach and instead of regular mushrooms I added a package of pre-sliced baby portabellas. Finally I added a can of garbanzo beans and some extra seasonings of basil and oregano. This is a great base recipe and easy to change to suit your family. My husband loved it and both of us took the leftovers in our lunch the next day!

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BaysMommy

Cooking Level: Expert

Home Town: Farmington Hills, Michigan, USA

Living In: Oak Hill, West Virginia, USA

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Reviewed: Dec. 31, 2008

On a whim, I made this recipe for a casual dinner party and it was really delicious. I think it was the artichoke that caught my eye, but I loved it because it's a hearty winter meal. I took someone's suggestion and added some white beans. I will make this again and again. Thank you! Thank you!

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Chef Delish

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Reviewed: Dec. 12, 2008

This was a great use of leftover chicken. I modified a bit based on what I had in my cupboard and went with canned mushrooms, artichokes, corn, frozen broccoli, and kidney beans. I didn't have any chopped tomatoes so I used a can of crushed and it was great. I had no orzo so I used rice. I kept the chili at 3/4 of a tsp and it was just right. This was a huge recipe. I think I may do it in the slow cooker next time if we are out and running around. Nice to come home to a hearty soup like this.

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HeatherM

Cooking Level: Expert

Home Town: Thunder Bay, Ontario, Canada

Living In: Ottawa, Ontario, Canada

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Reviewed: Apr. 3, 2008

This looked like it would be one fantastic recipe, and it sure is! My husband and I will dip in tonight, and we're feeding this delightful concoction to 5 college kids tomorrow. Because there was fresh spinach and corn on hand, those were used instead of canned and frozen. I also doubled the orzo, knowing we were feeding all those boys. That little "soupcon" of sherry and those hot pepper flakes are lipsmackers. This recipe will be handed off to our two married daughters, and will be a "regular" in our house. Thanks for sharing such a wonderful recipe. To borrow from a commercial, this is "mmmmmm, mmmmmmm good!"

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DeniseKantner

Home Town: Saline, Michigan, USA

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Reviewed: Mar. 27, 2008

I made this soup for my husband and myself, it was way too much food but it lasted a long time in the fridge and my hubby keeps eating it - he says it's great! I like the idea of artichokes in this soup, a nice twist. Will definitely make it again some time!

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melody-anne

Cooking Level: Intermediate

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Reviewed: Oct. 25, 2007

The soup is even better the second day or third day. I used the fresh spinach and left out about 2 cups of water from the chicken broth. Also added a can of black beans it added a lot of flavor.

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Lani76

Cooking Level: Intermediate

Home Town: Waianae, Hawaii, USA

Living In: Murfreesboro, Tennessee, USA

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Reviewed: Sep. 26, 2007

Delicious and I like the heat that the red pepper flakes adds. I didn't change anything and wouldn't in the future. It makes a ton of soup but it should freeze well.

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Aspiring Chef Rita

Cooking Level: Expert

Home Town: Woodside, New York, USA

Living In: Linden, New Jersey, USA

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Reviewed: Mar. 19, 2007

This was amazing! I don't like spinach so I left it out and added green beans instead, and I also added an extra can of tomatoes because after one, the sauce didn't really have a tomatoey taste that I was looking for. It made enough to last 2 weeks, and was absolutely delicious!

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Deviney

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Reviewed: Jan. 21, 2007

This is very easy and good. Tastes even better the next day!

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kathryn

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Reviewed: Jan. 11, 2007

A big favorite in my house. Adding it to the rotation.

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traceyfromtexas

Cooking Level: Expert

Home Town: Houston, Texas, USA

Living In: Tomball, Texas, USA

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Reviewed: Oct. 9, 2006

Very good! It has a wonderful flavor! I forgot to buy frozen spinach, so I used frozen green beans. This is a very hearty soup...I added another 1/2 quart of chicken broth.

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SCHEALEY

Cooking Level: Expert

Home Town: Springfield, Virginia, USA

Living In: Roanoke, Virginia, USA

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Reviewed: Oct. 9, 2006

Delicious! I used stewed tomatoes instead of dices, added a can of Italian green beans and some herbs. I will be making this often!

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bebe

Cooking Level: Expert

Living In: Burlington, North Carolina, USA

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Reviewed: Sep. 7, 2006

Everyone couldn't get enough and it is easy to make and freezes well if you don't like leftovers.

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ALAINDREA

Cooking Level: Expert

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Reviewed: Feb. 24, 2006

What a great flavor! I will definately make this again. Try a little freshly grated parmesan cheese on top-yummy!

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Althoff74

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Reviewed: Feb. 15, 2006

Very good and very easy. This made a ton! I froze a majority of it for another dinner. I followed the recipe as is and it is a very hearty, filling soup. Some crusty bread is all you would need to go with it!

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OLIVIA17

Cooking Level: Beginning

Home Town: Warsaw, Indiana, USA

Living In: Etna Green, Indiana, USA

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Reviewed: Feb. 2, 2006

It was great! I left out the mushrooms, used cous cous instead of orzo and fresh spinach instead of frozen. It was easy, tasty, and colorful but a bit salty.

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twolous

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Reviewed: Dec. 13, 2005

This soup was EXCELLENT! In order to clean out my cabinets I added extra corn, white beans, and a 6 oz can of tomato sauce.

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SARAMUNSTR

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Reviewed: Nov. 4, 2005

This soup is soooo flavorful, the sherry makes a huge difference in the flavor so don't leave it out or use the cheap stuff. I made it exactly how it is written but will add an extra can of corn next time (and there will be a next time) cause my family liked the texture and sweetness the corn gave the soup.

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Jides

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Chicken and Artichoke Minestrone

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