Reviewed: Nov. 18, 2009

This is one of my favorite soup recipes! I don't like the texture of the beans, so I squeeze the insides of them into the soup. This is delicious and easy!

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TheJoaner

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Reviewed: Nov. 2, 2009

OMG this is sooooooooooo good!. I started to follow as written, but then saw I would want it 'soupier' so i added a full 32 oz box of chicken broth to 28oz tomato sauce. mmmmmmmmm so good! I will do this( without beans and pasta) as a base for cream of tomato soup too, from now on!!! My husband just finished his bowl and said, "This is better then what we get at the italian restaurant!"

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wissie

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Reviewed: Oct. 11, 2009

Very good and easy to make. Would definitely make it again!

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KMCCAFF

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Reviewed: Oct. 6, 2009

This was very good. It came out very thick as it is written. The leftovers seemed to have no liquid and more of a thick sauce. This tasted good leftover! I do think I would add another half of a can of both to thin it out. This is also very inexpensive to make. I will make again.

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milosmom

Cooking Level: Beginning

Home Town: Bainbridge, Georgia, USA

Living In: Tallahassee, Florida, USA

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Reviewed: Oct. 2, 2009

printed

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SSuzan

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Reviewed: May 28, 2009

This is SO great and healthy. I have used pureed tomato instead of tomato sauce and it turn out nice as well. Make sure your veggies and herbs are fresh if possible, it makes a world of difference. Yum Yum Yum, summer or winter soup!

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goodlookincookin

Home Town: Charlotte, North Carolina, USA

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Reviewed: May 6, 2009

Only reason I put a 4 instead of a 5 is because I changed the recipe just a bit, but still turned out amazing! I used garlic salt instead of cloves, and left out the celery and beans, simply because of personal reference. Its even more wonderful with bread! Definitely will make this again :)

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digifaerie

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Reviewed: Feb. 27, 2009

good with ground turkey

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LYNNECHENEY

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Reviewed: Feb. 4, 2009

It's a hit at our house! I subbed some things to use what I had in the pantry: V8 instead of tomato sauce (1/2 the amount), beef broth instead of chicken, and whole wheat penne. Served with parmesan and crusty rolls. YUM!

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ALEASTER

Cooking Level: Intermediate

Home Town: Morehead City, North Carolina, USA

Living In: Atlanta, Georgia, USA

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Reviewed: Feb. 3, 2009

I made this with a few modifications. I doubled the ingredients to serve 8. I used 1 29 oz can of tomato sauce and 4 15 oz cans of chicken broth, also put in 1 lb of cooked sliced Italian sausages. This is a very good tasting receipt worth making again and again.

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TONY C

Cooking Level: Intermediate

Living In: Union, New Jersey, USA

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Reviewed: Jan. 12, 2009

We enjoyed this soup. It is nice finding new soup recipes in the winter. I will add a lot less pasta next time. Also used the suggestion of others to puree half the beans in a food processor.

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Mandy W.

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Reviewed: Jan. 10, 2009

I followed this recipe to a t. Whole family enjoyed. My 8 year old is a huge soup fan. This soup is better the next day than it is on the day you make. The pasta does soak up the liquid. When I reheated - usually cup by cup -- I added a little bit of water to make it more soupy.

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lons65

Cooking Level: Intermediate

Living In: Pike Creek, Delaware, USA

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Reviewed: Jan. 9, 2009

I made it the first time following the recipe exactly. Way too much tomato taste for me. I cut the tomato sauce to 15 ounces & increased the chicken broth to one quart. Outstanding! Will definitely make this again in the cold northeast.

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love2cook

Cooking Level: Expert

Home Town: Plymouth, Connecticut, USA

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Reviewed: Jan. 8, 2009

I have made this recipe twice. First as written. It was good, but needed changes. First used 1 (14oz) can diced tomatoes, 1 (14oz) can tomato sauce, 4 (16 oz) cans of chicken broth. The added 1/2 of a zucchini diced, 1 (10oz) pkg chopped spinach thawed and drained, and diced fresh mushrooms (about 1/2 cup). I also left out the pasta. I cooked the pasta and added when served.

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Sheri

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Reviewed: Jan. 2, 2009

Very tasty! Things I did differently: Used (1) 14 oz. can tomato sauce, (1) 14oz. can Red Gold diced tomatoes w/ garlic & onion, (2) cans chix broth and cooked pasta on the side for individual bowls to avoid the soup soaking up all of the liquid.

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MSPAX1

Cooking Level: Expert

Living In: Valparaiso, Indiana, USA

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Reviewed: Jan. 1, 2009

This soup is perfect for a cold winter night, and very easy to make! I took another's suggestion of adding 1 1/2 cups of water to the recipe to keep it from being too saucy, and it came perfect. I look forward to adding it to my recipe box!

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KChristy927

Cooking Level: Beginning

Living In: Staten Island, New York, USA

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Reviewed: Dec. 31, 2008

Very good! We used extra tomato sauce and chicken broth to get it a little thinner than what was here... Just a personal preferrence.

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farmertom

Cooking Level: Intermediate

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Reviewed: Dec. 30, 2008

Excellent and easy to make. The only thing I added to enhance the flavor was 1.5 lbs. of cooked lean chopped ground beef (drain any excess grease before adding to soup). I also froze half of the soup for those cold winter rainy days.

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Kay Ile Tyberg

Cooking Level: Expert

Living In: Williamsport, Pennsylvania, USA

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Reviewed: Dec. 27, 2008

Let me start by saying that we loved this! I did halve the tomato sauce and doubled the chicken broth and garlic as others did. It is a keeper, just as it is! However, in talking it over with my soup lover husband (who also gave it 5 *) I think the next time, I may add chopped green pepper, or chopped bacon, or some chopped spinach, or all of the above! Excellent recipe and so EASY!

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