Reviewed: Jul. 25, 2010

This recipe is pretty good. The spaghetti sauce taste fades into a very good tomato based soup. It didn't take long at all. Now, if I could get the kids to eat it!

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1 user found this review helpful

Reviewer:

MELANIE2711

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

Reviewed: Aug. 2, 2010

this soup is amazing and gives a warm feeling. my family loved it they licked the pot clean.

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3 users found this review helpful

Reviewer:

tayler.danielle

Reviewed: Aug. 24, 2010

Delicious! A family hit :) My picky 4 1/2 year old gobbled hers up and my 15 month old loved it as well! Will definitely make it again!

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Reviewer:

monkeysnickers

Reviewed: Aug. 28, 2010

Fantastic! Easy, delicious, and healthy. We used a smaller pearl-sized pasta but otherwise did exactly as listed and loved it. The next time we did a full cup of pasta to make it more stew-like; also excellent.

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1 user found this review helpful

Reviewer:

Julie

Reviewed: Aug. 28, 2010

This is really, really good. I added some fresh basil from the garden and some red pepper flakes. So yummy! My husband liked it too.

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6 users found this review helpful

Reviewer:

gershurd

Reviewed: Sep. 28, 2010

I made this with ground turkey and chicken broth to be more health conscious, but next time I will try it with beef. The turkey just seemed off with what I wanted to be a hearty soup. The other flavors went well together!

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5 users found this review helpful

Reviewer:

Tana

Cooking Level: Intermediate

Home Town: Spring Branch, Texas, USA

Living In: College Station, Texas, USA

Reviewed: Oct. 28, 2010

very tasty,and so quick and simple to make,I added a couple of dashes of salt while cooking to give it a little seasoning and I loaded mine with lots of eggplant and zucchini and instead of elbow macaroni I made it with egg noodles,next time I make this,I'll add some pearl onions to it.

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3 users found this review helpful

Reviewer:

Wanda

Cooking Level: Expert

Home Town: Manhattan, New York, USA

Living In: Albuquerque, New Mexico, USA

Reviewed: Dec. 12, 2010

My whole family loved this recipe! My husband normally doesn't care for vegetable soup but he said this one is a keeper. I used a little more tomato sauce, 24 ounces total and a cup more water, then cooked the soup down to a stew right before I added the pasta. I also added a cup of chopped fresh mushrooms and half of a small chopped onion. Yum!

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16 users found this review helpful

Reviewer:

Rachel's Page

Cooking Level: Intermediate

Reviewed: Dec. 14, 2010

Delicious! I have never really been a fan of eggplant but decided to give it a try. I am definitely adding this one to my recipe box. I will try adding some tomatoes or cauliflower next time as well...I think this is a great recipe. Thanks!

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