Italian Sausage and Tomato Soup Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Jan. 24, 2014
This soup was simple (I used spicy turkey ssg) and absolutely delicious.
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Reviewed: Jan. 20, 2014
Have made this soup several times this winter for my family and took to work today for a soup luncheon. Huge hit. I've used differing pastas each time. Think we like the smaller pastas better. But over all....a yummy recipe.
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Cooking Level: Expert

Home Town: Erie, Kansas, USA
Living In: Overland Park, Kansas, USA

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Reviewed: Nov. 3, 2013
Given I was making a small amount of this just for Hubs and me, I didn’t measure ingredients - just eye balled them in smaller amounts…and added other ingredients as well. This is a good, basic recipe; one that easily allows you to embellish upon it, which is what I did. I used mild Italian sausage, first of all. After browning it in a little olive oil I added chopped onion, carrots, celery and garlic and sweated those ingredients. I used my own tomatoes, put up from my garden. I liked the addition of both beef and chicken broths, but didn’t like the idea of the rigatoni, which is too big a pasta for this. Use something smaller, like shells or even elbow macaroni. In this case, I used ditalini. In addition to the ingredients listed I added fresh Swiss chard, the ribs of which I cooked with the celery, carrots and onion, and adding the chopped leaves during the last 10 minutes of cooking. Since pasta absorbs so much liquid, I cooked it first; then added it to the soup at the end. And how could I forget – along with the broths and tomatoes I poured in a good couple of glugs of red wine. I served this with a mix of freshly grated Pecorino Romano and Parmigiano Reggiano and some freshly baked bread sticks. As this recipe’s first reviewer I’m happy to report that this is a good, basic recipe, one you can confidently prepare and still feel comfortable to play around with to accommodate whatever pasta or vegetables you have on hand.
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Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA
Living In: Mequon, Wisconsin, USA


 
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