Reviewed: Mar. 22, 2006

Good soup, but it lacked that something to make it awesome. However it could have been my sausage- it was rather bland. In the future I might add paprika/ tobasco/salsa/ or use a spicy sausage for more flavor. Overall- a good way to use sausage.

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ZACATECAS

Cooking Level: Expert

Home Town: Eagle Pass, Texas, USA

Living In: Saint Louis, Missouri, USA

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Reviewed: Feb. 22, 2006

I used 3 turkey italian sausage links, added zucchini and carrots, and a squeeze of fresh lemon and a couple of grinds of black pepper at the end to punch it up. Great way to get kids to eat veggies! Would be good if cannelini beans were added for the last 10 min.

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TRIMAC

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Reviewed: Feb. 11, 2006

I am new to making soups and this turned out wonderful! We like things spicy, so I use hot Italian sausage. I add a bit of sliced carrot, a bay leaf and use bow tie pasta instead of the orzo and alll the other ingredients given. We all loved it!!

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CAROLA316

Cooking Level: Intermediate

Living In: Catonsville, Maryland, USA

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Reviewed: Jan. 13, 2006

Thank you Jackie! My family loved this soup. I used fresh spinach instead of frozen. My mother-in-law came over when I was cooking and took some home with her - she too loved it and she is one of the best cooks I know.

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Cook

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Reviewed: Nov. 17, 2005

This soup was fantastic! I added some celery that I had on hand, as well as some frozen corn. I omitted the spinach & subbed bow tie pasta for the orzo. Don't forget to top w/ parmesan!

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IMVINTAGE

Cooking Level: Intermediate

Home Town: Fort Worth, Texas, USA

Living In: Keller, Texas, USA

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Reviewed: Nov. 16, 2005

I've been making Tuscan Soup from this site for quite a long time - we love it. I decided to try this since one of the top pork reviewers just made it. The ingredients in both are quite similar so I guess the reason I gave Tuscan Soup a five (this one four) is because my family prefers the potatoes over pasta, the milk vs the tomatoes, fresh spinach vs. frozen - although you could interchange the ingredients in each recipe so easily. Thanks submitter.

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Aspiring Chef Rita

Cooking Level: Expert

Home Town: Woodside, New York, USA

Living In: Linden, New Jersey, USA

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Reviewed: Nov. 8, 2005

Thought this was pretty good. I left out the spinach but instead added a bag of frozen squash, zucchini, red and green peppers. Also, added some roasted red pepper and eggplant spread and a splash of red wine. Used hot Italian sausage.

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JDVMD

Cooking Level: Expert

Home Town: Elizabethtown, Kentucky, USA

Living In: Paducah, Kentucky, USA

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Reviewed: Oct. 24, 2005

This was the best recipe I have made in a long time...I added 2 cans of diced tomatoes with basil and oregano and garlic already, and used zucchini instead of spinach and bow tie little pasta, we enjoyed this for lunches as well. Thanks.

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Ginny

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Reviewed: Oct. 11, 2005

YUM! This recipe is FANTASTIC! I used low-sodium fat-free chicken broth, omitted the green peppers (I don't like them), and used dried parsley instead of fresh. I also accidentally tripled the garlic to 2 tablespoons. I loved it. I served it with a loaf of fresh sun-dried tomato bread and it made for a nice hearty dinner. One word of caution: where the recipe says "large pot," it really means "the biggest pot you've got!" EDIT 01/28/2009: This is my most frequently used and requested recipe. I've made this more times than I can count! A couple things I've learned over time: 1. For a bit more flavor, mix hot and sweet sausage half and half. 2. Cook the pasta separately (or add a lot more broth). I cook and store the pasta separately, except when freezing portions. To freeze it, I add the pasta and cooled soup into one container and freeze immediately. This prevents the pasta from soaking up all the liquid in the soup. Thanks again for a great recipe!

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donut1130

Cooking Level: Intermediate

Home Town: Gaithersburg, Maryland, USA

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Reviewed: Oct. 3, 2005

What a great soup! Very easy and tasty. This is a keeper recipe. I would recommend using low sodium chicken broth and I will cut down on the orzo a bit the next time I make it, which will be soon!.

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SOUP LOVER

Cooking Level: Intermediate

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Reviewed: Oct. 1, 2005

We loved this hearty soup, even my 9 yr. old daughter loved it. I added rice instead of orzo, and low sodium broth. I will definately make this again.

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dhoney

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Reviewed: Sep. 29, 2005

This is 5 stars PLUS, for how easy yet delicious and nutritious it is. My sausage loving husband loved it, declaring the flavour of the broth "excellent", and took a huge container for lunch the next day. My young children ate it all, and said they liked it! It was a quick, satisfying weeknight meal for us that will be made many, many times again! I added a can of drained and rinsed romano beans for a little extra nutrition, but this soup would be great exactly as the recipe instructs. Awesome soup, Jackie - THANK-YOU!

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KAITCH

Cooking Level: Intermediate

Home Town: Ottawa, Ontario, Canada

Living In: Toronto, Ontario, Canada

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Reviewed: Sep. 29, 2005

My husband and I loved this soup. Being Italian we will probably substitute shredded escarole for the spinach next time and use a little less pasta. The pasta thickened the soup a bit too much but tasted great. We did use mildly hot sausage and loved it.

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Dottie

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Reviewed: Sep. 28, 2005

This soup was extremely easy to prepare. I used bulk sausage instead of links and did not change pans. I just used a large skillet and kept all the juices together. I also rounded off the measurements to use full pagkages of the ingredients. It smelled fabulous while cooking and, to my amazement, tasted even better. I served it with French bread. You would be hard pressed to find an easier or more satisfying meal.

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SHIRLCHI

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Reviewed: Sep. 26, 2005

This was very quick, very easy and very tasty. My entire family loved it, even my picky teenagers. The only change I made was to use low-sodium chicken broth. Thanks for sharing, Jackie!

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meatloaf

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Reviewed: Sep. 23, 2005

Yum! This is my new favorite soup. Perfect when the weather starts to get a little cooler and you want something warm and satisfying. Really great with a hearty loaf of bread. Thanks Jackie!

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