Reviewed: Sep. 16, 2009

After being out of town for a week I wasn't in the mood for grocery shopping yet still needed to come up with something quick, healthy and satisfying for supper and this was it - coming home to find zucchini and peppers in my garden was a godsend. In no time flat and with very little effort I had a wholesome, delicious meal on the table. This is a great starter recipe, one that allows for great latitude with your own tastes and ingredients in mind. I removed the casings from three Italian sausage links, browned it, then drained and rinsed it to remove the excess grease. I returned the sausage to the pan along with chopped onion, green pepper and garlic and cooked that in olive oil until the vegetables were almost tender. I didn't measure exactly, but added some of my own marinara sauce from my garden, the chicken broth, an Italian seasoning blend to taste and a healthy splash of red wine. I did not use the flour. I let that simmer for about half and hour and the aroma was wonderful! Added the zucchini and acini di pepe as directed in the recipe and at the last added a can of cannellini beans. Ladled into big soup bowls and topped with freshly grated Parmesan cheese this was a quick, impromptu meal to be proud of.

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naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

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Reviewed: Mar. 10, 2009

Hmm..I made this because it got so many rave reviews..It was good but not OMG 5 stars - I probably should have read others suggestions in detail but was rushing..This is definitely more of a soup- I like a little more substance. I would consider making again w/others suggestions. Thanks!

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Islandgirl

Cooking Level: Intermediate

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Reviewed: Feb. 16, 2009

I add sliced carrots and celery to the receipe. Love this soup. I also use Jimmy Dead Reduced Fat Sausage and fry it up like hamburger instead of using link sausage.

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marshgirl

Cooking Level: Intermediate

Home Town: Sandy, Utah, USA

Living In: Glenwood Springs, Colorado, USA

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Reviewed: Dec. 6, 2008

This has to be one of my favorite recipes for smoked sausage... it both smells and tastes fantastic! The minor changes I made were to use 1 can of chicken broth,one can of tomato sauce and a little white wine per 1 lb of beef smoked sausage. I substituted orzo pasta and added frozen cut green beans instead of zucchini. A wonderful dinner with corn muffins and iced tea!

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gapch1026

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Reviewed: Aug. 10, 2008

I was skeptical that something so simple good be so delicious. I was wrong - it is a great recipe and I make it again and again.

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grimet3

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Reviewed: Apr. 28, 2008

Very good. Very few small changes-I used rice instead of the pasta and used sweet italian sausage. I also added green pepper, a couple of minced garlic cloves and a touch of beef broth with the chicken broth. A keeper!

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kelly1097

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Reviewed: Jan. 4, 2008

I used hot Italian sausages and sliced them it into 1/2 inch slices (blobs with 1/2 inch casings, really). After browning, I added a couple of carrots, a stalk of celery, a medium onion, and 2 cloves of garlic; chopped medium (the garlic was minced). After sauteing for 5 minutes, added 2 Tbsp flour and cooked a couple more minutes. Followed the recipe for the rest, except couldn't find acini di pepe, so substituted pastina (which are dopey little stars in my fine soup, definitely have to get the right pasta for guests). Result is definitely soupy, not stewy. I love this soup, and with two bowls in my tummy right now, I know it loves me, too.

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Troy Holt

Cooking Level: Intermediate

Home Town: West Palm Beach, Florida, USA

Living In: Chantilly, Virginia, USA

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Reviewed: Oct. 8, 2007

I can't say enough about this recipe. We use hot chicken Italian sausage, red pepper flakes, 3 14.5oz cans of broth with no change in the recipe's measurements for the basil and oregano, 1/2 an onion, garlic, celery seed, and some extra flour thanks to everyone's suggestions. I think a 1/2 cup of acini di pepe pasta is plenty, but if you're using a larger type of pasta you may wish to throw in a bit more.

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iphee

Home Town: Buffalo, New York, USA

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Reviewed: Feb. 1, 2007

I made this recipe tonight and I have to say it was really good. I added an additional tbsp. of flour and also used frozen corn in place of the zucchini and a different pasta since it was all I had on hand. I will have to try it with the real stuff next time. I did think that there was too much sausage for my preference, but the broth is so fantastic-a great recipe to add your own style to.

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recipegirl

Cooking Level: Intermediate

Home Town: Idaho Falls, Idaho, USA

Living In: Rigby, Idaho, USA

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Reviewed: Jan. 24, 2007

This was easy to put together and a nice combination of flavors. My husband liked it better than I did; I thought that it was just a bit heavy on the seasonings for it to rate a five-star. Some minor adjustments next time and I'm betting it will be a winner for me too!

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ANITALOUISE

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Reviewed: Dec. 24, 2006

This got a 4/5 from my husband who said it would be a 5 if it were spicier. He probably would have liked Tabasco added, but I'm thinking maybe andouille sausage. I think letting it simmer longer would have enhanced the flavor enough. I sized it for 2 servings but it made plenty because I added more veggies. I added garlic, a can of Great Northern beans (w/o juice), green & red peppers (one each), sliced mushrooms and 2 stalks celery. It was a nice presentation with the red/green color combination. I also substituted olive oil for the butter, and veggie broth instead of the chicken. Tim, thanks for sharing!

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dwieberg

Cooking Level: Intermediate

Home Town: Elmira Heights, New York, USA

Living In: Ellijay, Georgia, USA

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Reviewed: Oct. 25, 2006

This was a great & very tasty recipe. It was very easy to make and has a bold taste. The only thing I did differently was add half an onion chopped and 4 cloves garlic.

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Katie

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Reviewed: May 23, 2005

THE BEST - I JUST LOVED IT!!!

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DRUMCRASH

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Reviewed: Mar. 19, 2005

OMG! This is one of the best soups in here! I've made it several times and everyone just loves it. I do use the low sodium chicken broth, but that's the only difference. Thanks for a wonderful recipe, Tim!

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DART1121

Cooking Level: Expert

Home Town: Turin, Iowa, USA

Living In: West Bend, Iowa, USA

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Reviewed: Jan. 19, 2005

This was Great!!! Just add a few more noodles in my opinion, but still delicious

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LEXILU

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Reviewed: Jan. 11, 2005

This recipe is now in my regular rotation. It is SO good, really delicious, and everyone in my family cheers when they hear it is for dinner. It makes a lot, and even with my family of four hearty eaters, there are always leftovers (hurray). It would make a great potluck dish except for the need for bowls. I use kielbasa (though I made it once with Italian sausage and that was good too) and tend to put a bit more zucchini in and double the amount of the pasta. If you can find that particular kind of pasta, I encourage you to use it.

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ERHYMER

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Reviewed: Aug. 30, 2004

This came out more like a soup than a stew, but I am not complaining. It is totally delicious! Great to find a different way to prepare smoked sausage. I served it with a fat loaf of french bread to sop up the liquid. Perfect!

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KRAEZDAY

Cooking Level: Intermediate

Living In: Houston, Texas, USA

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Reviewed: Aug. 16, 2004

Was good, but not great. Lots of Zucchini, but was more broth like than stew like. Itried to thicken in up with some cornstarch, but I guess I didn't add enough or whatever, but I was so hungry I couldn't wait for it to thicken. Also I couldn't find the pasta he was talking about, I used soy elbow's instead. Was very good. Might use rice next time. Added onions, red and green peppers, and garlic like some reviewers suggested.

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laurabora

Cooking Level: Expert

Home Town: Farmingville, New York, USA

Living In: Geneseo, New York, USA

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Reviewed: Jun. 10, 2004

This recipe was so simple and my husband raved about it. I will be making this again!

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WHITNEYB

Cooking Level: Intermediate

Home Town: Atlanta, Georgia, USA

Living In: Charleston, South Carolina, USA

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Reviewed: Apr. 15, 2004

G'day! Was "wrapped" when I came across this recipe! It sound have been called "Put in Everything but the Kitchen Sink Stew!" I diced the zucchini in small pieces for colouring and appearance! I also included a canned of drained cannelloni beans! BONUS!! I included (3) 425 g of commercially bought Garlic, Black Pepper, Herbs and Spices! Needless to say, I'll have to be making extra batches for the very near future!! THANKS!!

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MICKEYDOWNUNDER

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