Reviewed: Nov. 15, 2009

Delicious! I was skeptical of a soup having any flavor after cooking for only 30 minutes, but the juice from the sausage was the magic trick! This is definitely a keeper.

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Shannon S

Cooking Level: Expert

Home Town: Hubbard, Ohio, USA

Living In: Chantilly, Virginia, USA

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Reviewed: Nov. 12, 2009

I thought the flavor of this dish was quite good, regardless of being worried about the lack of spices initially! Changes that I made was omitting fresh basil because I didn't have any though that would have been delicious; and I used Great Northerns instead of Cannellini's. In the future, I will add an additional can of beans. They were definetely lost in all the meat of this stew.

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SugarBear303

Cooking Level: Intermediate

Home Town: Port Townsend, Washington, USA

Living In: Edmonds, Washington, USA

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Reviewed: Oct. 11, 2009

This soup-stew was just awesome. It made a ton (for two people, enough for four meals!) I cut the meat in half though, and used "hot" italian sausage from the market. So 1/2 lb of beef, 1/2 lb of sausage. I didn't have fresh basil, so I used about 1 tsp of dried. I used red kidney beans. For spinach I chopped up 1/2 bunch of fresh baby spinach leaves. I forgot the cheese :( For leftovers we just added more chicken broth to make it soupy again. Delicious!!

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Elli

Cooking Level: Expert

Living In: Vancouver, British Columbia, Canada

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Reviewed: May 22, 2009

Very, very tasty!! Unfortunately I forgot to add the pasta due to one to many glasses of wine. We loved it and thought the pasta would have been great in it. I will make this again. Thanks for the recipe.

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SWEETJAM

Cooking Level: Expert

Living In: Tempe, Arizona, USA

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Reviewed: Feb. 28, 2009

This is a great recipe! I followed others' suggestion of leaving out the ground beef. I'm glad I did, otherwise it would have been too meaty. Great for a cold evening. Try to use the cannellini beans-made the dish very colorful and pretty. Serve with crusty warm bread and a hearty red wine. Yum.

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AbeLincoln

Cooking Level: Expert

Living In: Sunset Hills, Missouri, USA

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Reviewed: Feb. 19, 2009

My husband and I LOVED this recipe! I said, "do you like it?" He said, "no, I LOVE IT!" The only thing he requested was to add more pasta next time. We had it again for dinner tonight...and I think it might even be better today. Thank you for posting the recipe! 5 stars, perfecto!

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mrsabh

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Reviewed: Feb. 16, 2009

This is the first soup I've ever made- it was so easy and tastes delicious!I left out the ground beef because I wanted a more brothy soup and didn't want to end up with 12 cups (although I'd probably eat that much of it). Forget chicken soup for colds- even with a stuffy nose, I can tell this is the best soup ever, and the spicyness is allowing me to breathe again!

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IrishLuck519

Cooking Level: Beginning

Home Town: Tampa, Florida, USA

Living In: Sarasota, Florida, USA

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Reviewed: Dec. 8, 2008

My Mom gave me this recipe last year, she get it in an email from Cambell's Kitchen and it is my favorite soup in the world. Since the first time I made it, my roommates refer to is simply as 'the soup'. The only change I make is that I use dried basil instead of fresh, simply because its easier. This is a wonderful winter soup that is delicious and easy to make!

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Elizabeth

Home Town: Cherry Hill, New Jersey, USA

Living In: Washington, D.C., USA

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Reviewed: Dec. 1, 2008

This recipe was AWESOME. It was so good that my husband went back to the leftovers just 1.5 hours after dinner! I did make some minor changes based on what I had in the house (parm instead of romano like the other reviewers), but the big change I made was to use kale instead of spinach. I would definitely recommend the kale -- its not as wilty as spinach, holds up better in leftovers, and adds a nice different bit of texture to the dish. Also, I did keep the amount of meat recommended in the recipe, and would definitely do both the sausage and ground beef. It's meaty, but oh so good (and I'm not a huge meat person)!

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SMILE9381

Cooking Level: Intermediate

Living In: Hockessin, Delaware, USA

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Reviewed: Nov. 28, 2008

The textures and flavors of the ingredients blend well to make this a tasty dish. I too omitted the ground beef as others had - the sausage was plenty of meat. I used beef broth instead of chicken and parm cheese instead of romano simply because that's what I had on hand. This recipe will be going into my "family favorites" folder to be used again on another cold winter night.

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Kristen K.

Cooking Level: Intermediate

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Reviewed: Nov. 14, 2008

delicious! so flavorful & hearty. I omitted the ground beef-it would have been too much meat, and probably would have changed the flavor - believe me, it doesnt need it. Also substituted light red kidney beans and parmesean cheese. It's a favorite of ours now.

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