This is a GOOD Soup. Better than a "base" but definitely amenable to variation(s). The first time I made it, I doubled the recipe in the hope of having leftovers after serving my (adult) family of 5 (giggle, giggle; not a drop leftover). The second time I made it, I omitted the flour (which I perceived as being simply a thickener in any event) and, in order to "stretch", tossed 1/2 cup of PEARL BARLEY into the mix (rice would work equally well, as would a potato or 2 and/or certain tiny pastas). I used pork chops (as specified) because that's what I had on hand, but YES, I can see how sausage (in any form) would work here, too. I left out the salt (but left the shaker on the table) but did use black pepper, basil and oregano (while cooking) according to the recipe because that is how I cook, but I would understand if others chose to spice and/or flavor theirs differently. I, personally, am so sick and tired of sprinkling parmesan (and/or romano and/or locatelli) cheese over EVERYTHING that (second time around) I served the soup over SWISS cheese and it was a MAJOR hit in my household. In this regard, I'd suggest using ANY at least FLAVORFUL cheese (for instance AMERICAN, CHEDDAR, PEPPERJACK, GOUDA (especially SMOKED) etc.) I gave this recipe a 5 because, even after "adapting" it to my family's tastes as well as our BUDGET, this is, indeed, a keeper.
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