Reviewed: May 15, 2008

I JUST finished making this...and even the kids loved it! The aroma is sensational as it is simmering, made my mouth water in anticipation... Instead of using water and bouillon cubes...I used chicken broth and I added mushrooms when I was sauteeing the onion/bell pepper/garlic. Heavenly! I love this and will be making it again. Next time I will double it, as it was such a hit! P.S. I did NOT drain my tomatoes before adding them, the liquid added extra flavor to the dish...and I used the amount of spinach the recipe calls for. I found it a quite nice consistency for a soup!

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Lady Jynx

	Cooking Level: Intermediate
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Reviewed: May 14, 2008

I don't care to use the bouillon cubes/granules because of the sodium, so I added some vegetable stock instead of the granules and water..Sprinkle w/ grated parmesean cheese right before serving...Also good with adding some thin sliced fresh mushrooms.

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Honey

	Cooking Level: Expert Home Town: San Francisco, California, USA Living In: Greeley, Colorado, USA
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Reviewed: May 14, 2008

Delicious. There is a lot of spinach, but after all, that is what the name implies.

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Me


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Reviewed: Feb. 23, 2008

Morris - This is a great recipe !!! I had to do substitutions based on what I had/didn't have. -used dried basil instead of freah -added a small sprig of chopped parsley -had to use home canned tomato juice -used 1/2 the spinach -did add pasta - too much the first time -instead of plain water used the water the pasta was cooked in. You are definitely a genius. Your spices were the best.

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Mary Helen


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Reviewed: Dec. 18, 2007

Loved it! This soup makes for a great comfort food!

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SISSANNE


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Reviewed: Aug. 25, 2007

I was looking for a recipe for a soup I saw at Starbucks. I followed the advice of the reviewers who said to add half the spinach, I buy bagged frozen chopped spinach and add to my taste. Then I added a can of tomato soup + one can water and a half a cup of orzo pasta. It was easy and delicious. My husband and daughter loved this soup and the leftovers disappeared quickly the next day. We'll be having this one again soon.

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Tammy B

	Cooking Level: Intermediate Home Town: Buffalo, New York, USA
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Reviewed: Aug. 17, 2007

I made this pretty much to the recipe, although I added more pepper, some sweet chili powder, cooked pasta shells and used fresh spinach. The taste was lovely and with the pasta it made more of a meal than just a broth.

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RECHJM

	Cooking Level: Intermediate Home Town: Melbourne, Victoria, Australia Living In: Amsterdam, Noord-Holland, Netherlands
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Reviewed: Jun. 7, 2007

Like other reviews, we used fresh spinach (approx. 2c). We used Italian style diced tomatoes plus an 8oz. can of no-salt tomato sauce. Since we ate this as our main course, we also added 1/4c small pasta (w/ the tomato mixture) & about ½ c freshly grated Parmesan cheese when the soup is complete. Easy, good & on the table in 30 minutes.

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SAK

	Cooking Level: Intermediate Home Town: White Oak, Pennsylvania, USA Living In: Westminster, Maryland, USA
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Reviewed: Feb. 12, 2007

A quick, easy soup that was also very good. I used fresh chopped spinach and more seasonings. Thanks!

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LINDA MCLEAN

	Cooking Level: Expert Home Town: Livingston, New Jersey, USA Living In: Flanders, New Jersey, USA
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Reviewed: May 22, 2006

This shoup was good, a little watery for me, and I agree, cut back on the spinach a bit.

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CAS


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Reviewed: Jan. 15, 2006

This was pretty good; I think better the next day. It was quite thick. I used fresh spinach. Will make again.

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MICHELEMC


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Reviewed: Jan. 3, 2006

Original recipe a bit bland. Added 1 cup of red wine, 1 tbs Worchester & 1 tsp mixed salts. Simmered for 20 min or so, Bingo! Very good.

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New Cook


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Reviewed: Nov. 3, 2005

This is a wonderful soup! Half the package of spinach is the right amount for me. It tastes great with about half a pound of cooked pasta shells too. Very tasty and healthy!

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VONJACKIE


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Reviewed: Jan. 30, 2005

I had to make a substitution for the green peppers since I didn't have any, and instead used a small can of chopped green chilies which gave it some kick! Tasted great, will definately make again.

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DOGGIEMOMX5

	Cooking Level: Beginning Living In: Savona, New York, USA
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Reviewed: Aug. 29, 2004

I use this as a base for any tomato soup I might make. Anything can pretty much be added or taken away from it, except the tomatoes & water.

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KKH3


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Reviewed: Apr. 30, 2004

This was close to a soup we had at a 5 star hotel. All it needed was soom cooked pasta shells and it would be identical. AWSOME

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MRSMAGOO2001

	Cooking Level: Expert Living In: Unknown, Ontario, Canada
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Reviewed: Apr. 7, 2004

I loved this! I followed the recipe exactly, and unlike most other reviewers found the amount of spinach to be just fine, but I'm a big spinach fan anyway. Overall, very flavorful and filling, something I'll absolutely make again.

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K.

	Cooking Level: Expert Home Town: Scottsdale, Arizona, USA
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Reviewed: Feb. 2, 2004

Nice, simple soup. I amde this for my lunches for work. I did not have green peppers, so I used diced zucchini. Also, instead of water, I used 2 cups of homemade vegetable broth for more flavor. I took another reviewer's advice and cut way back on the spinach, about 4 ounces. With the changes it made exactly 4 cups of soup. Thanks for the quick and easy recipe.

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SMUCIA

	Cooking Level: Intermediate
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Reviewed: Dec. 31, 2003

WAY to much spinach - not enough liquid. Nobody believed it was a soup - it was more like a spinach veggie dish.

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Luvs2Cook!

	Cooking Level: Expert
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Reviewed: Dec. 31, 2003

Really good and flavorful. I think there is TOO MUCH spinach in the recipe as it stands. My recommendation is HALF of a box instead of a whole, maybe even less. A great source of vitamins, good appetizer.

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WesMama


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