Followed this recipe to a T, except used Ditalini pasta since I didn't have fusilli. It was great! No changes necessary.

Absolutely delicious. I used frozen veggies instead of canned and didn't even add the pasta at the end. It was wonderful. Thanks

Very good! Although without a specific salt measurement, it's easy to make it too salty. It might take a few times to figure out the right amount of salt.

This is my family's favorite recipe for veggie beef soup. VERY good. I didn't change a thing.

This soup is scrumptious! I made it exactly as the recipe says, and my whole family loved it!

yummy recipe! thanks!

This just didn't have the great taste you would expect from a soup that had cooked all day. My family ate it, but it was just okay. I've had better. I don't think I'll be making this again. Thanks, anyway.

I didn't have all the ingredients on hand, so modified the recipe a little. I used low sodium beef broth, a 28 oz. can of crushed tomatoes w/ paste, 2 large, thinly sliced carrots, 1 chopped zucchini, 1 chopped summer squash, a bag of frozen green beans, and substituted a handful of bow tie pasta and a handful of orzo for the fusili pasta. Three-quarters of the way through the cooking I was worried that the soup was way too thin, but once the pasta was added, it thickened up nicely. Ended up being very tasty, and the squash/zucchini didn't get too mushy. Great leftover, too.

My husband loved it! I thought it was pretty good. Not a great recipe for left overs though this dish HAS to be served fresh.

I'd try it with soup beef next time and substituted carrots for the canned mixed veggies.

Loved the flavor of this soup. The only changes I made was to use a can of crushed tomatoes instead of the stewed tomatoes as my kids don't like "chunks" of tomatoes in their foods. I also added another can of veggies. Next time I will use a "smaller" pasta as I thought the fusilli "took over" the soup. I will use alphabet pasta next time. This is a great tasting soup and will definately make again!

Very easy in the slow cooker and all my family loved it. Next time I think I'll use cubed beef instead of ground.

This is one of the best soup recipes I have ever tried. I make a double batch and freeze it every time. I just introduced it to my neighbour who wants a copy of this recipe as well. Fantastic!!!

This is a very good soup recipe. I did not use the can of mixed vegetables. Instead I added six small red potatoes cubed (as suggested in another review), with the skin on and 5-6 peeled carrots, cut into chunks. I tossed in some frozen peas at the end and used orzo, instead of the fusilli. It's yummy and easy to modify to suit your taste. Thanks Pharlan!!

Made this for the second time today! It's sooo good! Took other reviewers suggestions and used flavored tomatoes, fresh potatoes and carrots. I also added about 4 ounces frozen green beans. Also added a bay leaf and a pinch of cayenne pepper for a little kick. Delicous and hearty, perfect dinner for a cold fall day in the Midwest! Thanks!

We were not excited by the end results - we needed to season the soup to taste it at all, and pasta got mushy in leftovers.

This is my first successful attempt at making soup! Thanks for the wonderful recipe! I just wish there was a way to reduce the sodium and still have all the flavor this has! It was delish! We made it with ground elk meat and loved every bite! We'll make again for sure!!!

Served this soup for supper to my husband, my parents and young nieces. Everyone raved about it! I used ground turkey, and I added a pound of turkey sausage, and used flavoured tomatoes (garlic and basil). I only used 1.5 quarts beef broth, and used 0.5 quarts water (was worried about the sodium content and knew the flavoured tomatoes would help with taste). I also cooked it at low instead of high. Served it with biscuits! Will definitely be on the slow cooker rotation. Thanks for a great recipe!