Reviewed: Nov. 7, 2009

Really good, and pretty too! Love the kale- a rare indredient in Ohio cooking, and so healthy! I subbed some fresh mushrooms for the beans and otherwise left it unchanged. YUMMY!

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Reviewer:

luvinparis

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Reviewed: Nov. 2, 2009

Very easy and tasted good. Couple of changes due to what I had on hand, I eliminated the beans, carrots and Kale and added a box of frozen spinach.

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Reviewer:

suzess

Cooking Level: Intermediate

Home Town: Marcellus, New York, USA

Living In: Harrison, New York, USA

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Reviewed: Oct. 26, 2009

This recipe is one of my new favorites. I have already made it twice and have gotten rave reviews on it. The only thing I did different was to use thawed frozen tortellini instead of fresh. It is less expensive and I can keep it on hand.

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Robin

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Reviewed: Jul. 14, 2009

Excellent recipe. Used Olive Oil instead of butter, omitted the carrots, and used chicken stock instead of beef. Fantastic! Definitely a keeper!

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Reviewer:

Ricardo

Cooking Level: Expert

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Reviewed: Jul. 13, 2009

Make you use tortellini that you like because this was really good but i didn'y like my brand of tortellini

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Tahmee

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Reviewed: May 19, 2009

I've been making this soup for years, glad to see someone posted it so others will know of it's greatness. Wonderful soup, not only quick but filling. Only difference when I make it is I used homemade beef stock and omit the beans/double the kale. This increases well to feed whoever shows up, just add more broth and throw in more veggies. Best with a homemade crusty bread or beer bread. NOTE: You can use almost any kind of meatballs you like. I prefer an italian-seasoned meatball that I've made myself with ground chuck and sausage.

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