Reviewed: Dec. 28, 2008

I liked this recipe. I did exchange celery and carrots for spinach (frozen and thawed) and mushrooms. I did keep the pasta seperate until serving like others suggested. Very yummy! My husband is already asking to make again...

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mrs.ferrante

Cooking Level: Beginning

Home Town: San Jose, California, USA

Living In: Morgan Hill, California, USA

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Reviewed: Dec. 1, 2008

An excellent soup with great flavour, I used butter beans instead of kidney beans it gave it a milder flavour. I also drained my italian sausage well after cooking in order to cut down the fat in this recipe. I think spinach would compliment this recipe well.

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Jenn Stavert

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Reviewed: Oct. 30, 2008

I brought this soup to one day for a potluck lunch at work. Since then, my co-workers are relentless requesting to have me bring this soup at every function. This soup is easy to make and gets rave reviews. I prepare the soup in advance and re-heat it the next day in my crock pot.

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katiemp1

Home Town: Tacoma, Washington, USA

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Reviewed: Oct. 17, 2008

This was easy and exceptionally tasty! I added a lot more of the seasonings though (I probably doubled them). I also added some of my Pampered Chef Italian Seasoning as well. I had a mixture of penne and shell pasta on hand and used those; it worked fine. The only thing I'll do next time is increase the chicken broth (I used the equivalent of water and boullion cubes for 5 cups of broth) to maybe 6 or 7 cups as I like more broth in my soups. I think the shells absorbed a lot of the liquid. Very yummy though; my husband ate 5 bowls at once!

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Heather M.

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Reviewed: Oct. 13, 2008

This soup is very flavorful. I will try to save you some time and say that I agree with several other reviewers that the amount of pasta called for is excessive. I just cooked the pasta separately and put it in the bowl with the soup on top. The whole family loved it!

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HeCooksToo?

Cooking Level: Expert

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Reviewed: Aug. 21, 2008

I substituted vegetarian Yves Italian Sausage for the "real" sausage in this soup, and it tasted wonderful!

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Laura

Living In: Calgary, Alberta, Canada

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Reviewed: Jul. 23, 2008

This recipe is SO surprisingly good! My husband thought it looked bland, but when he took a bite, he was so surprised and ate two bowls. My whole family loved it. I just used my dry spices from my spice rack and it turned out great!

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abergail

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Reviewed: Jun. 5, 2008

We used orzo for the pasta, and 1 tsp. of ground celery seed instead of celery (picky 4 yr old) and this soup got rave reviews in our house! We also added a little salt and pepper. Definetly a keeper!

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TERRIS911

Cooking Level: Expert

Living In: Troy, Ohio, USA

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Reviewed: Apr. 20, 2008

This was excellent! I also made a few adjustments. I boiled the noodles seperately and added them at the end to the soup. Since I didn't have 5 cups of broth I used one can of broth and 2 chicken cubes (and water). Also I used oregano instead of rosemary since I didnt have any and a bay leaf.

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Niky_4

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Reviewed: Mar. 25, 2008

It was pretty good, but I think next time I'll leave out the noodles. The sausage and the rest was the best part, I thought the noodles got in the way. Very tasty, though.

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holly3211

Cooking Level: Expert

Home Town: Mound, Minnesota, USA

Living In: Green Bay, Wisconsin, USA

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Reviewed: Mar. 18, 2008

This was excellent. I used Turkey Sausage, and it was amazing!

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smk

Cooking Level: Intermediate

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Reviewed: Mar. 5, 2008

This is a wonderful recipe! It is easy to make, and soooo good! I took other's advice and cooked the pasta separately, then added it before I served it. I had it again for lunch today and it was delicious!

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MOM TO ANK

Cooking Level: Expert

Home Town: Dallas, Texas, USA

Living In: San Diego, California, USA

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Reviewed: Mar. 4, 2008

Great recipe, it was tasty but I think it could still have used more flavor like added herbs. I added three cups of pasta instead of one and instead of using chicken broth I dissolved a chicken bulion cube in water. (maybe thats why it was lacking in flavor just a tad) Other than that, very good, will make again!

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girlnamedtom

Cooking Level: Intermediate

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Reviewed: Feb. 26, 2008

quick, basic, EASY and awesome! my whole family loved it! wonderful flavor

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momof3

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Reviewed: Feb. 23, 2008

Yum! I used Jimmy dean light bulk sausage, italian herb mix in place of rosemary, basil & sage, and subbed low sodium veggie broth for half of the chix broth. I added more celery and 2 bay leaves too. I boiled whole wheat rotini pasta separately until almost done, then finished it in the soup. Best part: we had a snow storm, and I already had all of the ingredients on hand! Next time, maybe no pasta (bread instead!) and add chopped spinach at the end.

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ROCKES

Cooking Level: Intermediate

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Reviewed: Feb. 20, 2008

Family loved this recipe. Next time, I will add about a half cup more of carrots. Really good soup for a cold day in Colorado.

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NJOYNLIFE

Cooking Level: Expert

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Reviewed: Feb. 4, 2008

I didnt have the sage or fresh garlic. I added a bit of garlic powder and left out the sage. I added more spicy sausage. It was great. Just like all the other feedbacks. Leave the pasta on the side and add as needed.

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SHELLYRUSS814

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Reviewed: Jan. 24, 2008

Fabulous dish and relatively easy to make. I used sweet italian sausage, but would definitely try adding some hot sausage as well next time. As others stated, you do need to add more broth then the recipe calls for, and I also used frozen spinach for convenience. Served with crusty bread to sop up the wonderful broth.

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mgregori

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Reviewed: Jan. 24, 2008

This was so good!!! The only changes I made was to substitute 2T herbs de provence for the basil, sage and rosemary. It was freezing out last night and this just hit the spot!

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jlynnm

Cooking Level: Intermediate

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Reviewed: Jan. 13, 2008

This soup was great - we used Portuguese sausage instead (chourico) since my husband is Portuguese and I've been trying to find recipes where I can use it as he loves it! And I also substituted diced potatoes for the pasta. It was great and definately stay in my permanent box of recipes!

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