Reviewed: Nov. 8, 2009

This is really good and surprisingly easy. It makes a whole heck of a lot, though, so if you're a household of two like we are, cut it in half or even in quarters. I froze half of the last batch so we'll so how well the pasta holds up!

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ANGIETHERECLUSE

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Reviewed: Oct. 31, 2009

This was a delicious dish for a cold Wisconsin night. Will make again very soon!

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Amy K.

Cooking Level: Intermediate

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Reviewed: Oct. 29, 2009

Wonderful soup! To make it lower in fat, I use ground turkey (we couldn't taste a difference from when I made it with ground beef). I also dice up carrots to get some extra veggies in. Freezes well.

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BUBBASAUNT

Cooking Level: Intermediate

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Reviewed: Oct. 17, 2009

Excellent!

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Sandy K

Cooking Level: Intermediate

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Reviewed: Oct. 8, 2009

This was pretty good but I felt like something was missing. It wasn't as thick and savory as I was expecting. May try again.

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RALWATTAR

Cooking Level: Intermediate

Living In: Dublin, Ohio, USA

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Reviewed: Sep. 21, 2009

I actually thought the recipe was good, not amazing BUT my entire family ATE IT UP. And I'm talking some picky eaters including 2 toddlers. Will be making this again, possibly with turkey instead of beef for something healthier.

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LINDAANA

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Reviewed: Sep. 8, 2009

I can't believe I haven't rated this recipe yet! I've made this for the family a couple times and it is wonderful! Even my picky eaters eat it up! I don't mess with the recipe at all, it is perfect exactly as written. Top it with fresh mozzarella cheese on a cool fall evening and it is out of this world! Oh yeah, I usually serve it with the parmesan knots from this site, they go great together!

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Holly

Cooking Level: Intermediate

Home Town: Midwest City, Oklahoma, USA

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Reviewed: Jul. 1, 2009

This soup is delcious!.Didn't change a thing.In fact I have made it like a dozen times already!And we can't get enough of it. Love it!

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lvmy2girls

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Reviewed: Jun. 19, 2009

We thoroughly enjoy this soup all winter long! I used one can red and one can white (canneloni) beans. Used one 8 oz can tomatoe sauce and one 6 oz can of tomatoe juice in place of the paste. Used petite cut tomatoes instead of crushed and sized it all down for us.

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ANNSHEPPARD

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Reviewed: Mar. 29, 2009

I fixed this for an Italian themed dinner and got rave reviews. Since I only had 10 coming I cut the recipe in half. Started it on Thursday - Step 1 & 2 plus added the meat back. Then finished with step 3 on Friday. Even the leftovers the next day were great.

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Lisa

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Reviewed: Mar. 14, 2009

Excellent! Tried to make it a bit healthier, used ground turkey and added a bit of fennel to give the turkey some flavor. Cut way back on the olive oil. Also used low sodium beef broth instead of regular. Best thing I've made in a while.

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Cindy

Cooking Level: Intermediate

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Reviewed: Mar. 3, 2009

I made this recipe exactly as written with the exception of using mild Italian sausage in place of the ground beef. It was way too salty!! I don't know if the Italian sausage alone was responsible for this- but it may have been the beef consomme. I will be sticking to Angela's Pasta Fagioli recipe from now on- I added Italian sausage to that recipe and it turned out perfect.

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Joelle

Cooking Level: Intermediate

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Reviewed: Feb. 6, 2009

It's a lot of work, but definitely worth it.

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Blair

Cooking Level: Intermediate

Living In: Fayetteville, North Carolina, USA

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Reviewed: Jan. 25, 2009

GREAT soup! I kept the pasta separate and added it as I warmed up bowlfuls. I also added some italian green beans and some zucchini just to get more veggies in. I will make this soup many, many more times. In fact, I've got some cooking right now!

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conniecakes

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Reviewed: Jan. 19, 2009

Fantastic. It tastes just like the pasta e fajioli I used to eat as a kid.

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JENNPATEL

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Living In: Kansas City, Kansas, USA

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Reviewed: Jan. 17, 2009

This is the absolute best! Decided to make this as an add-on for a party. It was cold outside. Put the big pot on the buffet table with styro bowls and spoons. They all but licked the pot. Prefer fresh garlic ~ used 1 and a 1/3 BULBS of garlic and grated it. Agreed with another viewer and cooked the pasta separate al dente (I used ditallini). Put the pasta in only 1 minite before serving. Yumola! Great reviews from my guests also. Thanks for sharing.

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pompanogirl

Cooking Level: Intermediate

Home Town: Woodbridge, New Jersey, USA

Living In: Pompano Beach, Florida, USA

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Reviewed: Jan. 16, 2009

Excellent meal on a cold winter day! I was a little hesitant about the large amount of garlic but I added it all anyway and it was delicious! My only addition was about 1/4c. of red wine. I cut the recipe in half for four of us and we still have leftovers for the weekend. My husband calls it "Italian chili", which I think describes this dish perfectly.

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Holly

Cooking Level: Expert

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Reviewed: Jan. 15, 2009

yummy... entire family loved it.. made it a few times already.. will be a regular in our house.. ty :)

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jussblu

Cooking Level: Intermediate

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Reviewed: Jan. 8, 2009

Yummy! We had this last night and it well be even better today, LOVED it.

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PATTY33

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Reviewed: Dec. 30, 2008

Mmmm mmmm good. I use 1 lb of italian sausage and 2 lbs of lean ground beef and add 1/4 cup of red wine. Everyone loves it! Be sure to have the french baguettes ready, they make the perfect accompaniment.

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