Reviewed: May 24, 2012

I tried this recipe today with slight substitutions. I chose it because we are in a remote location & this one with evaporated milk RATHER than heavy cream worked. I had Roasted Red Pepper & Spinach Chicken Sausage which I used in place of the Italian Sausage & left out the fresh spinach (which we did not have on hand.) I used less 1/2 cup less chicken broth & then used a small (5oz) evaporated milk. I will try it next time with the fresh spinach or kale be used. According to the spices one adds I thought this was very close to the potato & sausage soup at a Name Brand Restaurant, famous for their soup & salad. Loved it.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Mrs. C

Reviewed: May 22, 2012

So savory and delicious, flavors work so well together. I had a bunch leftover so i froze it and ate again on a later date. The spices were phenomenal both fresh and frozen! My husband and i are big soup eaters and this will be in my cooking book for years to come!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

avafrenchie

Cooking Level: Intermediate

Reviewed: May 7, 2012

I've been using this recipe for about 8 years. The recipe as written is just fine, but also very forgiving if you decide to make adjustments. Optional suggestions: mild Italian sausage instead of spicy, kale instead of spinach, use could double the amount of Italian sausage all together, drop in the rind of parmigiano reggiano, and/or garnish with fresh chopped parsley. This is an awesome recipe as is, and I know it's a recipe that my daughters will one day make for their future families too.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Rachanee

Cooking Level: Intermediate

Home Town: Bolingbrook, Illinois, USA

Reviewed: Apr. 26, 2012

one of our family favorites, easy to make and very light and tasty. We use hot Italian sausage. If you rinse off the fat, it has less calories but also less zip, cause you rinse off some spice.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

krystal

Reviewed: Apr. 23, 2012

very savory

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

jmh214

Reviewed: Apr. 19, 2012

Delicious. Made a few modifications. I cooked the sausage on its own so I could drain the fat from it and sauteed the onion with a few garlic cloves. About 5 minutes before it was done cooking, I added fresh parsley, oregano, basil and 1 can great northern beans. I subbed 2/3 c. cream for the evap. milk. Perfect soup for a cold day. I think that next time I'll use gnocchi instead of potatoes.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

michelle

Cooking Level: Intermediate

Living In: Denver, Colorado, USA

Reviewed: Apr. 18, 2012

this is a really good basis for your own embellishment. i didn't venture too far since it was my first time making it, but i took the advice of another user and added parmesan cheese and cooked it in the crock pot. a whole onion may be a little generous, but i placed half in the broth which i had warming already and half with the sausage in the pan for browning. i think the evaporated milk adds quite a bit, even if it's only in color. this is a very good recipe!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

hungryformore

Reviewed: Mar. 31, 2012

This was the winner of a family soup competition

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

erin mc

Cooking Level: Expert

Living In: Medicine Hat, Alberta, Canada

Reviewed: Mar. 16, 2012

Very good! It was very salty so I had to add some water to it. I also added garlic and a splash of red wine, and some italian seasonings. Topped with parmsean cheese shavings. Served with garlic bread.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

wifeymaterial

Cooking Level: Intermediate

Reviewed: Feb. 27, 2012

I did slightly modify... Ingredient modification: Tblspn of olive oil, 1 cup chopped onion, carrot, and celery, ½ pound of uncooked spicy Italian sausage, ½ pound of uncooked mild Italian sausage, 1 bunch fresh Swiss Chard, 4 cups quartered small fingerling potatoes, ¼ cup of half & half, 1tbl chopped garlic, Salt and pepper to taste. Cooking Modification: I used my pressure cooker. It has a browning cycle to brown onion, carrots & celery in olive oil for apx. 5-7 minutes. Add skinned, coarsely chopped Italian sausages and cook over medium heat until meat is no longer pink. Stir in chopped chard and sauté till meat is browned and chard wilted. Add 4 cups of potatoes and chicken broth. After adding the chicken stock, I pressure cooked the soup for fifteen minutes. I allow the soup to set for 10 minutes before releasing the pressure. I then added my half & half salt, pepper and garlic and allowed soup to mellow for five minutes. Serve with Grated Parmesan or Reggiano cheese…enjoy!

Was this review helpful? [ YES ]
0 users found this review helpful