Reviewed: Jun. 15, 2013

Dee-lish! I, like just about everyone else, put in just a 1/4 cup of flour, and made my own little meatballs, instead of italian sausage. Fantastic!

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Reviewer:

Nickster

Reviewed: Jan. 11, 2013

Yum! Very good soup. It turns out like a rich tomato bisque, actually, with tortellini. I did make a few changes based on what we had on hand. I don't have or use half and half because I'm lactose intolerant; instead, I used skim milk (the only milk I can stomach) and it was fine, dried basil bc I have no fresh, and left out the sausage. Unlike others, I didn't modify the flour amount but did add a cup more chicken broth (my cans have two cups and I didn't want to deal with half a can) and left out the sausage. I think it would be good with sausage, but I don't think it's necessary. This soup has a lot going on already and is rich enough we didn't miss the meat. Very good with bread, or grilled cheese as we had it with. Thanks for the recipe!

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Reviewer:

pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA

Living In: Dumfries, Virginia, USA

Reviewed: Jan. 3, 2013

This was really good. 3/4 cup flour would have been a lot though. I used about 1/4 cup and it was still quite thick to me. I also less liquid though, about 2.5 cups broth and 1 cup half n half, because that's what I had. It was creamy enough for me, though the 2 cups would probably have been fine too, I think. I also forgot to buy the sausage for this. I liked it a lot without it and can't decide whether I think I'd like it more or less with the sausage. I think it'd add nice flavour but I'm not overly big on meaty soups; if I were to make this with sausge, I'd definitely only use 2 or 3 links. I also only bought one package tortellini; it was plenty. The wine added really nice flavour. I was worried it might be too much because it was all I could smell while the soup was simmering, but it wasn't overpowering at all. I added quite a bit of parmesan cheese on top, it was delicious melting into the soup. All in all, I enjoyed very much, thanks for sharing the recipe!

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Reviewer:

Alex

Cooking Level: Intermediate

Home Town: Kanata, Ontario, Canada

Living In: Ottawa, Ontario, Canada

Reviewed: Dec. 30, 2012

We really loved this. Only added 1/2 cup of the flour but added a handful or parm at the end to the soup. Also threw in the left over stock from the box, probably 1/2 cup. I also added 1/2 tsp red pepper flakes and 1/2 tsp oregano. Will definitely make this again!

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Reviewer:

Koriekiss

Cooking Level: Intermediate

Home Town: Upland, California, USA

Living In: Bakersfield, California, USA

Reviewed: Nov. 27, 2012

This soup is excellent. Mine came out extremely thick so I doubled the broth and still thought is was a little thick so I added about three more cups of broth. It was still rich and creamy. I also used milk instead of half and half. Very tasty. My family and I really enjoyed this. I will absolutely make this again.

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Reviewer:

chicklet

Cooking Level: Intermediate

Living In: Taunton, Massachusetts, USA

Reviewed: Nov. 17, 2012

I wish i could give this recipe 10 stars! so good! The only thing I changed was I used Asiago cheese on top because that's what I had on hand.

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Reviewer:

timwsherry

Cooking Level: Intermediate

Home Town: Woburn, Massachusetts, USA

Reviewed: Sep. 23, 2012

Delicious, but I did make a few adjustments in amounts...I only used 1/2 cup flour, and probably could've used even less, and I used a whole carton (32oz.) of chicken broth. My only other change was to reduce the half & half (I used heavy cream b/c that's what I had) to 1 cup, and that was the perfect consistancy for us. This is a super flavorful, hearty soup that I will def be making again! Thanks for sharing. :)

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Reviewer:

Christina

Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

Reviewed: Sep. 16, 2012

This is so delicious! The only change I would make is instead of making it as a soup, I'd pour it over tortellini (more like a sauce) instead of adding the tortellini to the soup. As a soup, it is very thick and quite rich. But it really was delicious. Will definitely make it again.

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Reviewer:

kmathers

Cooking Level: Beginning

Home Town: Virginia Beach, Virginia, USA

Living In: Norfolk, Virginia, USA

Reviewed: Sep. 15, 2012

I used a pound of ground turkey that I spiced up to fake pork sausage (rubbed sage, marjoram, brown sugar, onion powder, garlic powder, basil red pepper flake, salt/pepper) and I cut back on the flour to a quarter cup only because I didn't want a thick soup. I also used a homemade onion soup mixture as I am sensitive to MSG and most pre-packaged onion soup mix has MSG. This was good. For us, it had a little too much cream. I would use more broth next time and cut the cream back considerably.

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