Reviewed: Nov. 22, 2009

My husband loved this, my 15 month old ate some and it was super easy! My kind of dinner.

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Danah

Cooking Level: Intermediate

Living In: Fairhope, Alabama, USA

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Reviewed: Jul. 31, 2009

Delicious! I didn't use prosciutto, and so I added a couple tsp. beef bouillon. In place of tomato juice I used 2 c. (14.5 oz can) italian style diced tomatoes and 1 cup tomato sauce. As suggested, I only used 1/3 the pasta. Such a wonderful soup!

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Robyn

Cooking Level: Intermediate

Home Town: Colorado Springs, Colorado, USA

Living In: Vancouver, Washington, USA

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Reviewed: Apr. 6, 2009

Will definatly be making this again.

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shaybunnie

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Reviewed: Mar. 11, 2009

use 2 tazas de pomi y una de tomate en dices. 2 tazas de bouillon de wolfgang puig y 4 de cubito de pollo. Queda mejor sin pasta

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annrios

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Reviewed: Feb. 24, 2009

This was AMAZING! I used a combination of beef consomme and beef broth instead of chicken broth and a couple shakes of hickory flavored liquid smoke instead of prosciutto. It was out of this world (I couldn't stop tasting it while it was cooking)! Thank you for a wonderful recipe.

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josiecat

Cooking Level: Intermediate

Living In: San Diego, California, USA

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Reviewed: Feb. 11, 2009

Really great recipe! I used about a pound of ground beef instead of ham, and I only had half the amount of tomato juice so I used a can of diced tomatoes. Also added a few drops of Tapatio hot sauce. Next time I'll add a couple more carrots and celery stalks, they are delicious in this soup. Other then that, my partner and I loved it!

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Teblu1

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Reviewed: Feb. 1, 2009

Mmm. I really like this soup, and so did the bf! I did change a few things--didn't have onions or proscuitto, so I just left them out and upped the garlic. I subbed garbanzo beans for the kidney beans (I know, I know, but I'm out of kidney beans and have tons of garbanzo beans), used sliced carrots instead of grated, and had no tomato juice so I subbed tomato sauce. Bc of the tomato sauce and the fact that I simmered for about 2 hours, not one, it ended up a really thick soup, almost like a pasta sauce or stew. If I want it thinner less time I'll either use tomato juice or add some water. I didn't cook the pasta entirely--letf it a bit underdone so it would be okay in the leftovers. Thanks for the recipe! I'll definitely make this one again!

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pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA

Living In: Dumfries, Virginia, USA

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Reviewed: Jan. 18, 2009

Even better the 2nd day. I had to substitute 2 teaspoons Italian Seasoning for the parsley. Used a 15 oz can of kidney beans for the red beans.

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Francesca

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Reviewed: Jan. 4, 2009

Awesome, I have tried three different recipes so far and this one was the best. I subsituted hamburg for the ham. And crushed tomatoes for the sauce. The next time I will add more vegetables and beans though.

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NIKKYD20

Cooking Level: Expert

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Reviewed: Dec. 13, 2008

Put me on the list of satisfied customers! This soup is delicious and quick and easy to make. I didn't think it was bland at all. A definite repeat that I'll be eating all weekend. I took the suggestion of someone else and used hamburger as it seemed as if it would add a bit more substance to the soup than proscut. I also threw some grated parmesan on top just because it was there. Mangia!

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metsker

Cooking Level: Intermediate

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Reviewed: Nov. 13, 2008

This was good soup! I accidentally used more cayenne than called for, so it was on the spicy side, which my bf and I like. I added zucchini to the veggies, and instead of using pasta, I added a can of lima beans in addition to the can of kidney (red) beans. All in all a healthy, hearty soup! Virtually fat free. One reccommendation: Tomato juice and chicken broth have lots of salt in them already, unless you get low sodium liquids. Use any additional salt sparingly, if at all.

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MOLLE888

Cooking Level: Intermediate

Home Town: Bethesda, Maryland, USA

Living In: Fairfax, Virginia, USA

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Reviewed: Nov. 12, 2008

This is the best. I add more chicken broth, and I add a can of red, a can of white, and a can of Caninelli beans. This is a meal in itself.

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Kathleen

Cooking Level: Intermediate

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Reviewed: Nov. 7, 2008

Thank you so much for this recipe. I have made it so many times for company and for my family. Everyone loves it! I wouldn't change a thing.

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Rach68

Cooking Level: Expert

Living In: Cicero, New York, USA

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Reviewed: Oct. 30, 2008

This was great - followed the recipe pretty closely, except for minor changes. Instead of prosciutto I used 1/4 lb smoked turkey sausage (Hillshire Farms). Didn't know what ditalini was and didn't have any, so I used some Maltagliati that I had - a very thin spaghetti or fine egg noodle - tossed it with a little olive oil after I cooked and drained it, so it wouldn't stick together. We ladled the soup into bowls over the pasta, and it was great - great flavor with the turkey sausage I used. Will definitely make this again.

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STARFLOWER

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

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Reviewed: Oct. 9, 2008

Living in arizona it is still high 90's although to us this is fall. I wanted soup and this was good idid make mine vegetarian. My son is very picky and will not eat this but my neice was here today(she's 11) Was hungry and took this out and heated it up and loved it. Thanks

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JORGINE

Cooking Level: Intermediate

Home Town: Simi Valley, California, USA

Living In: Chandler, Arizona, USA

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Reviewed: Jul. 22, 2008

I just finished making this for a Tuscan-style dinner party. I didn't put any proscuitto but used 1/2 pound of Jimmy Dean Italian sausage instead. Also, I put the ditalini noodles directly into the soup, and I used cannelli beans instead of red beans. My husband said no one is going to believe it's homemade. It's better than any restaurant! Will definitely make this again and again!!!

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gatorgirl

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Reviewed: Jun. 11, 2008

Very good. I substituted chopped tomatoes for the tomato juice, and red pepper flakes for the cayenne pepper as I didn't have any. The prosciutto gave the soup great flavor. Per my own taste, next time I would add more beans.

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ihartony

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Reviewed: Jun. 3, 2008

Great use for leftover ham. I have made this three times so far, and I am happy with my modifications: used diced tomatoes (tried crushed tomatoes, but it made it too thick/saucy). A little extra cayenne for a bit more bite, and balsamic instead of white vinegar. Thank you for posting this great recipe!

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emandme

Cooking Level: Intermediate

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Reviewed: Mar. 23, 2008

Wow. This was awesome! I added an extra 2 cups of chicken broth, a few extra shakes of cayenne pepper, and put in a can of dark red kidney beans and a can of navy beans. I also served it with a small handful of shredded 6-Italian cheese blend over the top. It reheats really well.

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