Reviewed: Oct. 24, 2009

This was so good my 8 yr old son ate 2 bowls! I did have to make some changes based on what i had. I used frozen peas and carrots. Added leaks and bite size pieces of cooked chicken breasts. This is a keeper!

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jandtsmom

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Reviewed: Oct. 12, 2009

This soup sure puts the one I made last time to shame. My tortellini soup was basically broth and torts. The beans give it a nice pasta-fazooool taste to it. I had no celery. I had no onions. I DID have bell peppers, which gave it the celery crunch, and I had onion flakes. I also added the rosemary, and basil, and oregano. Couldn't help myself. You could smell it all the way upstairs. Mmmmm. Hearty.

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CHELLEMTOO

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Reviewed: Oct. 12, 2009

Very good soup. Instead of zucchini, I added steamed broccoli right before serving. I also added 1/2 a teaspoon of red pepper to give it some more flavor.

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Cooking Level: Beginning

Home Town: Philadelphia, Pennsylvania, USA

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Reviewed: Feb. 19, 2009

This was very tasty! I substituted one bag of mixed frozen soup vegetables for all the veggies listed, and didn't add tomatoes. I also added fresh spinach and Italian seasoning. I made it for a "soup day" at work and it was all gone in 20 minutes!

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KRRRYSTAL

Cooking Level: Expert

Home Town: Jefferson City, Missouri, USA

Living In: Saint Louis, Missouri, USA

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Reviewed: Nov. 30, 2008

Simply delicious! I made this for a ladies lunch. Not many of us like zucchini so I substituted a bit of fresh spinach for it. (Though you should add the spinach late, for around five minutes of cooking time to retain its freshness.) I also added a sprig of fresh rosemary since I had it on hand. The soup was an instant hit! Thanks for the yummy recipe!

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