Reviewed: Jan. 6, 2009

This soup was really good! After all of the comments about the pasta ballooning up, I decided to use sliced potatoes instead which worked out well. I will definitely make it again this winter!

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Reviewer:

weekendcook

Cooking Level: Intermediate

Home Town: Parkersburg, West Virginia, USA

Living In: Hope, Arkansas, USA

Reviewed: Jan. 4, 2009

had some Italian Turkey Sausage to use and chose this recipe ... turned out very good and I'll be making this again ... I think next time I might use Great Northern Beans instead of Kidney Beans though ... I also think that this would be good with some mushrooms in it ... seasonings were perfect as written in the recipe ...

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Reviewer:

PamelaSue

Cooking Level: Expert

Reviewed: Dec. 31, 2008

Exellent

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Reviewer:

Carrie

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

Living In: Malaga, Washington, USA

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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Reviewer:

mrs.ferrante

Cooking Level: Beginning

Home Town: San Jose, California, USA

Living In: Morgan Hill, California, USA

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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Reviewer:

Jenn Stavert

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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Reviewer:

katiemp1

Home Town: Tacoma, Washington, USA

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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Reviewer:

Heather M.

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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Reviewer:

HeCooksToo?

Cooking Level: Expert

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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Reviewer:

Laura

Living In: Calgary, Alberta, Canada

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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