This recipe has so much flavor. I had a red and green pepper that i diced up. Anytime I make a soup I slice the veggies and meats bite size. Makes it easy to get a taste of all the ingredients.

I used lrg can of hunts sausage spag sauce,plus 1 sm can of tomato paste & 2-4 cups of broth. Used turkey meatballs, curly pasta, clove of fresh garlic & basil. Husband can't have beans or veggies (has crohns) but he loved this soupy concoction as well as my 5 yr old! Maybe I should just write my own recipe since I pretty much didn't follow this one posted. :D

Marvelous. Throw in all you extra veggies. I even added brussel sprouts. Macaroni is optional. Did it in a slow cooker. Works well.

This was great--even my 2 year old daughter loves it and has eaten the leftovers for several lunches. I left out the cabbage and potatoes and added zucchini.

This is an awesome recipe! I followed the recipe to the T. Thank you so much, even my picky 3 yr old enjoyed it.

Very good recipe overall. I agree with another review that said this is the answer to using the old, sad veggies dying in your crisper, the random cans of beans, and leftover pasta in your pantry. I used what I had, no celery, white beets instead of potatoes, added a link of veggie italian sausage, black and garbanzo beans instead of white, and it turned out very good indeed. The parmesan was a really yummy addition. Will definitely make it again.

The soup had a nice flavour. I used kidney beans and veggie broth. I didn't have any tomato paste, so I used a small can of tomato sauce. I also added peas and corn. Delicious!

I made this soup last week and it was very good. I did change a few things to "veganize" it as I am a vegan (no meat, dairy or eggs). I used vegetable broth instead of chicken broth, and vegan Parmesan cheese. I also sauted the veggies in olive oil instead of butter. Since I was out of potatoes and cabbage I omitted them and added extra pasta, 14 oz. crushed tomatoes and a can of kidney beans. I gave it 4 stars because I felt it needed a little more flavor. I added seasoning salt, 2 fresh bay leaves and some more garlic which really enhanced the flavor.

YUMMY YUMMY YUMMY!!! I used organic chicken Better then Bouillon for the stock, added zucchini, used a half a head of cabbage, doubled the pasta and added a full quart more water (the pasta soaks up a lot). I also didnt add the extra salt as the Better then Bouillon is pretty salty. This makes a ton of soup and it is soooo good- i will be putting this recipe in my regular rotation. I served it with an organic garlic baguette for the dippin'!! Thanks for sharing this recipe.

Excellent recipe! Works really well for a large group or small group.

We really enjoyed this! I doubled the recipe and pureed a couple of cups of it for baby food for my 9 month old twins. They loved it as much as I did! I sauted the veggies in olive oil and I used 1 can of cannelini beans and one can of kidney beans. I omitted the cabbage. The flavors were wonderful! Didn't even need to add salt to it. Very delish!

I love soup. I could eat it every day if my husband would let me. Anyway, he's gone on a trip so I made this last night. It was very very good! I did add a can of dark red kidney beans (because I always think of minestrone having them). I'll be taking my leftovers for lunch all week. (I didn't measure anything, I usually just make my soups by sight-measuring).

Delicious and so easy! I used Swanson's organic chicken broth and a tomato paste w/ italian seasoning. I also used a good 2 T of the tomato paste. My husband wanted twice the noodles so against my better judgement I added 1 c and as I suspected the soup ended up pretty thick by the time the noodles were done - it's kind of like a chowder now! Also, the noodles are a bit overcooked and gluey. Next time I'll cook the noodles separately and add them to the soup so the soup maintains more of its liquid. Will definitely make this again. UPDATE: I froze about a quart of this for about 6 mos and it held up great and still tasted good!

Left out cabbage simply because I didn't have any on hand. DELICIOUS!!!!! Will make again for sure

This soup was very good. I made a few substitutions -- added kidney beans, frozen spinach, beef bouillon, and a entire small can of tomato paste. (I left out the cabbage and other beans.) I also sauteed the carrots and onions in olive oil rather than butter for more flavor.

I substitued 1 small zucchini and 1/2 c. spinach for the cabage. Really hearty and filling for a mostly vegetable soup. Yummm!

This is a delicious, hearty soup. I used olive oil instead of butter, fresh basil, and added some extra pasta to it to make it really thick. Great for a cold night, I'll definitely be making this one again.

Amazing and so easy to cook! I subsituted a few of the ingredients to my liking and used tomato paste to thicken it more and it was the best soup i have ever made!!!