Reviewed: Nov. 5, 2008

Wow! This is my new favorite soup. I can't wait to make it again. The only change I made was to add a healthy pinch of crushed red pepper flakes, and simmer it in a crock pot all day.

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KIMALA

Cooking Level: Expert

Home Town: Skokie, Illinois, USA

Living In: Fort Collins, Colorado, USA

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Reviewed: Oct. 19, 2008

I added a large can of crushed tomatoes, and doubled all the other ingredients except the chicken broth. It turned out very thick (which I enjoy) and hearty. I also added some red pepper flakes for a little heat. Overall a good, hearty meal. Perfect for cold fall/winter days in upstate NY. Even though you don't get a bite of sausage in every single spoonful it still feels like it sticks to your ribs. All in all a good recipe, fun to play around with and modify on your own. Freezes very well, so you can make a lot and save a lot for later!

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Katie

Cooking Level: Intermediate

Living In: Rochester, New York, USA

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Reviewed: Sep. 26, 2008

Really good; I also used spicy sausage, added more italian seasoning, doubled the barley and used more chicken broth since the extra barley absorbed the liquid (9 cups). It hit the spot on a cool fall day - it would be perfect with a crusty bread.

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ROWAN1099

Cooking Level: Intermediate

Home Town: Glenmoore, Pennsylvania, USA

Living In: Dayton, Ohio, USA

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Reviewed: Sep. 13, 2008

Great flavored soup! I followed the recipe using turkey italian sausage plus I added 1/4 c. uncooked lentils. I used the stovetop and my soup was ready to eat in under two hours.

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devans

Cooking Level: Intermediate

Home Town: Clio, Michigan, USA

Living In: Gladstone, Michigan, USA

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Reviewed: Sep. 11, 2008

The only change I made was that I substituted 1 lb. of mild sausage meat that I precooked and drained before adding to the soup. A wonderful cold weather dish that tastes as good as it smells when cooking! When served I sprinkled the top with Parmesan cheese. It's a keeper I've made several times.

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SMIDGEN

Cooking Level: Expert

Home Town: Union, New Jersey, USA

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Reviewed: Jul. 5, 2008

Wonderful soup, very much like Campbell's Italian wedding soup. I used low sodium chicken broth and added the spinach during the last 20 minutes, and it was perfect.

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SARAHINTHEKITCHEN

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Reviewed: May 10, 2008

I used chicken link sausage that was already cooked--put all the ingredients straight in the slow-cooker and skipped the browning sausage/onions/garlic step (less time, less clean-up). Smelled incredible and tasted great. Good way to get the kids to eat spinach. Will definitely make again.

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PWILDERMD

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Reviewed: Mar. 26, 2008

The flavor on this recipe was very good. The only change I would make in the future would be too add more liquid, which is not usually the case with slow cooker recipes. I thought 1 can was not enough, but was hoping more liquid would come from the spinach. Next time I'll add another cup or so at least of chicken broth.

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Biokerristry

Cooking Level: Expert

Home Town: Porterville, California, USA

Living In: Denver, Colorado, USA

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Reviewed: Feb. 28, 2008

Loved this soup!!! I used turkey sausage (removed from casings cause I couldn't find bulk turkey sausage) and doubled the barley, italian seasoning, and garlic as I like hearty soups with intense seasonings. I used four 14 oz cans of chicken broth. I also thawed then drained the spinach before adding it to the soup. With the left-overs, I tried adding a chunked up baked potato (skin removed) and it was very tasty - my husband said it was very close to the Zuppa soup at Olive Garden. The second day of leftovers I added a scoop of leftover mashed potatoes which made it creamy. My favorite was the first day without the addition of the potatoes but it's nice to be able to easily re-invent leftovers. Especially with the ease of using a crockpot, I will be making this again SOON!

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BONNIE

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Reviewed: Feb. 26, 2008

This is a good soup, and it is relatively fast and easy. I do make a few changes. I use turkey italian sausage, and for sure add more carrots. I use baby carrots cut into thirds. If you are not a huge spinach fan (which I am), cut back on the spinach. Since I am a registered dietician, I will also point out that made with turkey sausage, this is a high-fiber, low-fat recipe!

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stac

Cooking Level: Intermediate

Home Town: Kansas City, Missouri, USA

Living In: Charlotte, North Carolina, USA

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Reviewed: Feb. 19, 2008

This was interesting, but no one in my family cared for it much (and my family is not picky!). The frozen spinach seemed to give it a rather strange taste... if I try it again, I might try fresh spinach, or cabbage.

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Shawni

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Reviewed: Feb. 15, 2008

This soup was easy and delicious. I made mine on a stove because I don't have a slow cooker and the flavors were still amazing. I also added a large fresh tomato and low-fat turkey italian sausage. I will definitely make it again.

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ChickenWing

Cooking Level: Intermediate

Home Town: Olympia, Washington, USA

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Reviewed: Jan. 22, 2008

This is really good. Only thing I would change is to decrease the amount of spinach. I put all 10 oz in and it seemed like way too much, so I added more chicken broth to try to compensate. Still a lot of spinach. I would put 1/2 the amount called for. I cooked mine in a stockpot on the stove for about an hour (for as long as it took the barley to cook). I also put in more Italian seasoning and a dash of red pepper flakes for some kick. Would make this again!

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sixkyej

Cooking Level: Expert

Home Town: Virginia Beach, Virginia, USA

Living In: San Diego, California, USA

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Reviewed: Dec. 10, 2007

My husband said I could make this again. :) I liked it, too, but felt like the spices were a bit "off", if that makes sense.

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KANSASINMAINE

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Reviewed: Dec. 2, 2007

I thought this was a decent soup recipe. It is definately not my favorite from this site and due to the time it takes will probably not make often. Overall good but not great. Thanks anyway!

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CRUISEM

Cooking Level: Intermediate

Living In: Toms River, New Jersey, USA

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Reviewed: Nov. 27, 2007

Wonderful soup -- better with beans! I soak 1 c. dried cannellini beans overnight. I add them to the soup mixture along with an extra 3/4 water. (I suppose you could use extra broth instead.) I've made this with ground pork and ground beef instead of sausage. Great every time.

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MAPY

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Reviewed: Nov. 10, 2007

This was quite good, and reminded me of Italian wedding soup. I used 3 carrots instead of one and used fresh spinach rather than frozen... I only added the spinach during the last 10-15 minutes of cooking (I cooked on high in my crockpot for 4 hours). Yum!

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