Reviewed: Jan. 24, 2012

This was sooooo easy to make and delicious. I did make a few modifications. I added a teaspoon of cinnamon, a can of diced tomatoes, I doubled the red pepper sauce, doubled the pasta and I added a half cup of fat free half & half cream to make it thicker. Lastly, if you cook this with the lid on it contains the moisture ... if you want a thicker sauce then take off the lid and cook an additional 30-minutes.

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Reviewer:

amy

Reviewed: Sep. 26, 2011

Tasted artificial .. Canned tomato sauce not a good idea. Would make again with homemade tomato sauce.

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Reviewer:

Bethie

Cooking Level: Intermediate

Home Town: Nashville, Tennessee, USA

Reviewed: Apr. 28, 2010

This was a yummy soup for a rainy day today! It was a little thin for my tastes, but it will probably be a bit thicker tomorrow as leftovers. I did kick up the Tabasco sauce a bit, but this was personal preference. I have made a recipe very similar to this with a couple of cans of kidney beans (rinsed and drained) and this makes a yummy protein boost! A nice recipe.

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Reviewer:

luv2bake

Reviewed: Apr. 17, 2010

Love, love, love this soup. This is the perfect receipe for adding/subtracting according to one's personal taste or what you happen to have on hand. I didn't have any tomato sauce, so I used 1 14.5 oz. can diced tomatoes w/ basil and garlic and added one (tomato can) of V-8 Vegetable juice and only 4 cups of water (like mine a little thicker). I didn't have any Italian Seasonings, added 1/4 t. basil and 1/4 t. oregano and 1 t. Mrs. Dash's Original Seasonings. Also, added barely 1/8 t. nutmeg. All the other seasonings-vegetables were as stated. 10 minutes before adding pasta I added 1 handful of fresh spinach. On serving added 1 T. grated parmasan cheese on top of soup. With homemade French Bread from this site. . . this is absolutely wonderful!!! Great comfort food on a cold winter day. Thank you for sharing your recipe. This is definitely a keeper and will make this often. Oh, and this freezes beautifully.

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Reviewer:

2CatsandMe

Cooking Level: Expert

Home Town: Omaha, Nebraska, USA

Living In: Chicago, Illinois, USA

Reviewed: Apr. 13, 2010

Try adding about 1 cup whipping cream to turn it into tomato bisque, it is so good it's addictive!

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Reviewer:

Melissa

Cooking Level: Intermediate

Home Town: Los Gatos, California, USA

Living In: Colfax, California, USA

Reviewed: Mar. 31, 2010

This is one of my very favorite dinners to make. I usually top it with mozzarella and pair it with a hearty whole grain bread. I don't change anything about the recipe - it's perfect as is. Thanks for sharing!

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Reviewer:

JUDEGIRL1

Reviewed: Sep. 20, 2009

For me, this soup was quite bland. I did forget to add the hot sauce so maybe that would have made a difference. ... Good but not exciting

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Reviewer:

cricrinapoli

Cooking Level: Beginning

Home Town: Newington, Connecticut, USA

Living In: Newry, County Down, Northern Ireland, U.K.

Reviewed: Aug. 12, 2009

This is the tomato soup I've been searching for! So rich and filling without any cream. I also added a can of diced tomatoes.

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Reviewer:

CatherineO

Cooking Level: Intermediate

Home Town: Fresno, California, USA

Living In: Kansas City, Missouri, USA

Reviewed: Jul. 2, 2009

Very good. Even non-soup eating hubby liked it. The only changes I made was that I added some basil and used canned tomatoes that I pureed (didn't have any tomato juice). Had it with grilled turkey and cheddar sandwhiches.

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Reviewer:

SnowWhite

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Cooking Level: Intermediate

Living In: Anaheim, California, USA

Reviewed: Jun. 21, 2009

There were several ingredients I didn't have on hand: zuchinni, bay leaf. But I made it anyway, used milk for a third of the liquid, served with grilled cheese, and my boyfriend sang its praises every 2 minutes and had 3 bowls. I was also very pleased and will definitely makee it again. Thanks!

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