Reviewed: May 11, 2010

This soup is very hearty and delicious! The only thing I would do different would be add a little more salt and maybe some extra garlic. More feta could never hurt either! Great soup for a cold day!

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6 users found this review helpful

Reviewer:

Erynn

Cooking Level: Expert

Reviewed: Mar. 1, 2010

So easy to make and has good flavor

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4 users found this review helpful

Reviewer:

PRIDEANDJOY1

Reviewed: Feb. 2, 2010

I thought this recipe was just ok. I added some noodles to it to try to make it more substantial, but it turned out to be more a pasta dish than soup...

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5 users found this review helpful

Reviewer:

SARAHCANADA

Cooking Level: Expert

Living In: Calgary, Alberta, Canada

Reviewed: Jan. 24, 2010

I forget how I changed the seasonings. I tend to get carried away. It makes a great sauce if you have any leftover.

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5 users found this review helpful

Reviewer:

comradehael

Reviewed: Dec. 6, 2009

We decided to have an Italian potluck yesterday at my sister's before taking the kids to our annual trip of watching a million Christmas lights in the forest. Let me tell you, this is one of the best soups I have ever had (I am a huge soup fan). They added tortellini to theirs. The colors and flavors were fantastic. We all said it was like getting restaurant quality soup at home. They were worried about the 5 cups of water, but the feta sure made the difference. Awesome recipe! I can't wait to eat the leftovers today and make it myself!

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3 users found this review helpful

Reviewer:

luv2cook

Reviewed: Sep. 13, 2008

This was very bland to us. I ended up pouring it into my slow cooker adding a can of Italian tomatoes, tomato paste, chicken bouillon, a couple of teaspoons of Italian seasoning, pinch of brown sugar, more garlic and about 1 1/2 cups of pasta I had on hand. This recipe is a good place to start but really needed so much tweaking that it became a whole different recipe. I am glad I started this meal early in the day as my plans were to cook it, put in the frig until dinner time because tomato based soups normally taste better the longer the flavors mingle but as it turned out the slow cooker worked well after all the additions. Didn't add the pasta until the last 15 minutes and put cheese in the bottom of the bowl before laddling the soup.

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15 users found this review helpful

Reviewer:

Wilemon

Cooking Level: Expert

Home Town: Afton, Virginia, USA

Living In: Larkspur, Colorado, USA

Reviewed: Jun. 18, 2008

This recipe is very easy to make. I followed the recipe exactly this first time I made it, and I wasn't all that impressed with the taste. Perhaps it would be better after playing around with the recipe.

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4 users found this review helpful

Reviewer:

kristina

Cooking Level: Intermediate

Living In: Marion, Indiana, USA

Reviewed: Apr. 27, 2008

Great soup! Very tasty and filling! All I added was a can of tomato paste and some elbow macaroni. Definitely needed a pasta of some kind. A hit with the kids.

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4 users found this review helpful

Reviewer:

AlabamaBelle

Reviewed: Oct. 14, 2007

This recipe is fantastic - very unique - great flavor! I adjusted it just a bit by adding 2 small cans of tomato paste to thicken the mixture and I also added an extra clove of garlic and extra fresh basil before simmering. I served it over cheese tortillini (which was a suggestion from another review) but any other small shaped pasta will do. This will definitely be a favorite for my family!

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10 users found this review helpful

Reviewer:

Debbie S.

Cooking Level: Intermediate

Reviewed: Nov. 8, 2006

This was really good. I added everything in a crock pot and cooked it all day so that it would ready when I got home from work. I added a can of tomatoe paste. I think it needs something else. It just didn't have that WOW factor. I will make it again but I will experiment until I come up with the missing ingrediant. I think maccaroni noodles will be good. I also think beef broth.

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5 users found this review helpful