Reviewed: Jun. 8, 2009

Very flavorful. I made some changes that were pretty much just easier. I had about double the white beans leftover from a previous recipe so put that in (made from dried, as I don't use canned beans). I used vegetable broth rather than beef because I have some good veg broth starter. Cooked up the sausage a bit earlier so that it could sit on paper towels for awhile and get as much fat wicked out prior. Also, since I was getting canned tomatoes anyways, I got the italian flavored kind. Parents and kids alike enjoyed this meal. I will make again.

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MDINSMORE

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Reviewed: Apr. 21, 2009

I think this is a great recipe. Try adding a grated carrot for an extra veggie. I also like to add minced garlic and a bit of basil. Very tasty and something the whole family will enjoy!

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Jenny M

Cooking Level: Intermediate

Home Town: Thunder Bay, Ontario, Canada

Living In: Harleysville, Pennsylvania, USA

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Reviewed: Mar. 30, 2009

I thought this soup was great! It is fairly easy to make for a minestrone and has great flavor. I followed the directions exactly. I love easy and flavorfull, I will definatly be making this again. Thanks for sharing.

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shaym

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Reviewed: Jan. 16, 2009

This is a very tasty soup, but I do agree with the many other that you do need more stock. I like a "chunky" soup, but this was just way too little liquid even with adding in liquid from the tomatos. I would add 3-4 times the amount of stock. I didn't have zuchini the first time I made this and used italian cut green beans instead. I loved it this way. I also have made it with regular italian sausage and turkey italian sausage and the turkey is just as good, imo.

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Amy Z

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Reviewed: Jan. 8, 2009

I give this 5 stars but was considering 4 stars because as other reviewers wrote, it needs a lot more broth to make it a soup. I used three cans of broth instead of one. I also used three large Italian sausage links, removed from their casings because that's what I had on hand. I added 1 teaspoon each oregano and basil, and a dash of crushed red pepper at the end, and this was really, really tasty! Great for a cold winter's night!

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Reesa

Cooking Level: Intermediate

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Reviewed: Dec. 16, 2008

Very quick and simple to make. Since we don't eat pork, I substituted Italian turkey sausage. I'm giving this a 4 because I think it was lacking some flavor. When I make this again, I will use basil and oregano to season it up.

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peebsy weebsy

Cooking Level: Expert

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Reviewed: Oct. 3, 2008

I used turkey sausage and tomatoes with garlic, oregano and basil....delicious

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karenf

Cooking Level: Intermediate

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Reviewed: Oct. 1, 2008

Would have been five stars if there was even a meager attempt at making this recipe healthy... Pros: REALLY easy to make; versatile; difficult to mess up. Cons: Check out the nutritional values - I think we can all figure out where the fatty culprit is in this recipe. I ditched the Bob Evans sausage roll and used chorizo instead. Chicken and turkey sausage means WAY less fat and fewer calories - and it made the soup nice and spicy as well! Everything else was pretty much by the book, although I needed to add way more than 14.5 oz of beef broth to make it soupy and not stewy. This will definitely be a staple of mine, although I will be tinkering with the recipe to make it healthier (more fresh veggies instead of canned, beef broth substitutes to cut out some sodium - 77%??? Blech!). As is, though (minus the gross sausage roll), it's an easy soup to have on hand for emergency "oh no! I have nothing to cook with!" evenings.

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Amanda R

Cooking Level: Beginning

Living In: Baltimore, Maryland, USA

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Reviewed: Feb. 26, 2008

I used Aidells Sundried tomato sausage it added some really good flavor! just 1/4 each sausage... we don't like regular sausage in it but love the recipe. I also used great northern beans and white kidney beans for the different texture and it brought addition flavor.

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Julia

Cooking Level: Intermediate

Home Town: Hamilton, Montana, USA

Living In: Noblesville, Indiana, USA

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Reviewed: Feb. 9, 2008

very simple and very good. we ran it as a soup of the day at my restaurant and it was a hit. probably keep it as a menu item now

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dnawrot

Cooking Level: Intermediate

Home Town: Novi, Michigan, USA

Living In: Livonia, Michigan, USA

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Reviewed: Feb. 2, 2008

We love this! It's really simple yet really good. It's becoming a standard here.

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jennieg11

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Reviewed: Jan. 9, 2008

4.5 stars on this....I doubled the broth and added carrots and some garlic...really good for how fast this recipe is.

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TCmofo

Cooking Level: Expert

Home Town: Westminster, Maryland, USA

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Reviewed: Jan. 1, 2008

This soup is very tasty & not hard at all. Very thick - does fine with half the macaroni, or a little more broth.

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CATASTROTOPIA

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Reviewed: Dec. 2, 2007

This was delicious! I had to add a little extra beef broth, so next time I will be sure to buy an extra can. I also forgot to buy the zucchini, that would have made it even better. I am happy that I made this, though!

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