Reviewed: Jun. 18, 2008

Very yummy! Liked it better without the ground beef; used Parmesan cheese I had on hand. Note: Do NOT use more than 1/2 pasta.

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30 users found this review helpful

Reviewer:

LAWSY1

Cooking Level: Intermediate

Living In: Roswell, Georgia, USA

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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60 users found this review helpful

Reviewer:

joann

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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17 users found this review helpful

Reviewer:

Kristen K.

Cooking Level: Intermediate

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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75 users found this review helpful

Reviewer:

SMILE9381

Cooking Level: Intermediate

Living In: Amherst, New Hampshire, USA

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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23 users found this review helpful

Reviewer:

Elizabeth

Home Town: Cherry Hill, New Jersey, USA

Living In: Washington, D.C., USA

Reviewed: Dec. 30, 2009

Fantastic! No need for the ground beef. I can't stop eating it!

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4 users found this review helpful

Reviewer:

Tammy B

Cooking Level: Intermediate

Home Town: Mchenry, Illinois, USA

Living In: State College, Pennsylvania, USA

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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5 users found this review helpful

Reviewer:

IrishLuck519

Cooking Level: Beginning

Home Town: Tampa, Florida, USA

Living In: Sarasota, Florida, USA

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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3 users found this review helpful

Reviewer:

mrsabh

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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3 users found this review helpful

Reviewer:

AbeLincoln

Cooking Level: Expert

Living In: Sunset Hills, Missouri, USA

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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2 users found this review helpful