Reviewed: Apr. 25, 2013

My husband and I both loved it. It has a very good flavor. Will make this one again.

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Reviewed: Feb. 14, 2013

Didn't have the right shape noodles, used what was on hand. Not sure if its because of the noodles used, or if thats how its supposed to be. But my noodles were too mushy. Next time I will cook for a shorter time. Also, I found that salt is a must.

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kathlene07

Reviewed: Feb. 6, 2013

Simple, easy to make, and delish! I added jalapeno and mushrooms, sprinkled parmesan on top, and the family loved it!

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skythlimit@gmail.com

Reviewed: Jan. 24, 2013

Very nice. I used 2 (14 oz) cans of diced tomatoes. One was a fire roasted tomato and the other a diced tomato with fennel. I also added some extra fennel seed and dries thyme leaves to the soup for more flavor. I did not add the pasta at all. This was hearty enough without the pasta and I was trying to keep this low carb. Very tasty with some pecorino romano cheese on top. Thanks!

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SLJ6

Cooking Level: Expert

Reviewed: Dec. 31, 2012

Fantastic recipe! Even my seldom-adventurous brother had three bowls! I didn't have any canned tomatoes, so I substituted tomato sauce. Instead of garlic salt I added a clove of minced garlic. Just for kicks I also threw in red kidney beans.

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NarwhalMaster

Reviewed: Dec. 30, 2012

Delicious! I added chopped green/red/yellow pepper and fresh sliced mushrooms. Used hot Italian sausage instead of mild. And replaced the whole tomatoes with 2(14 ounce) cans diced tomatoes with garlic and basil. I cooked the macaroni separately and added it to the soup in the individual servings.

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Reviewer:

Steph

Cooking Level: Intermediate

Home Town: Lexington, Kentucky, USA

Living In: Longwood, Florida, USA

Reviewed: Nov. 12, 2012

This was delish. I changed and added a few things. I added about 2 teaspoons minced garlic instead of garlic salt. I also added parsley, oregano, red pepper flakes and Italian seasonings. I had some yellow squash which I chopped. I didn't put any celery in. I also used tomato sauce as well as stewed tomatoes. I used smoked sausage, cut into 1/2 inch pieces. We loved it, it is now a favorite.

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Marlene

Home Town: Phoenix, New York, USA

Living In: Naples, Florida, USA

Reviewed: Nov. 5, 2012

I absolutely loved this soup. I did make two l changes. I omitted the cabbage because I forgot to get some from the store, but I will make sure to get some next time. And I used fresh garlic because that is something I always have in the house. Very enjoyable on this brisk fall day. And it was very quick to throw together. This seems like a very versatile basic recipe, and would be tasty with any combination of substitutions (change up the veggies, beef or chicken broth would probably both be fine, add some herbs or spices, you could even change the type of protein used).

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Alaina

Cooking Level: Expert

Living In: Pittsburgh, Pennsylvania, USA

Reviewed: Oct. 21, 2012

This was amazing. I used sodium free broth, and sauteed some garlic with the vegetables and left out the garlic salt. Otherwise I didn't change anything, it was soooo good! I would recommend simmering for at least a half hour after adding the tomatoes.

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DOLCE7VITA

Cooking Level: Beginning

Reviewed: Oct. 9, 2012

Just finished making it and wow it's pretty amazing! I've never made a soup with sausage and cabbage before and they go really well together especially on a fall day. I did spice it up quite a bit because I didn't need to make it kid-friendly. I added about 5 cloves of minced fresh garlic, about two tsp of chili powder, dashes of oregano, salt, pepper, red pepper flakes, as well as more galic powder... I like garlic. :) I also used fresh tomatoes instead of canned. Next time I think I don't need to use as much sausage or at least do half turkey sausage to cut down on the calories. But very easy, very quick and stores well. Thanks!

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