This was great! I followed the recipe very closely, except used 1.25 lbs of turkey italian sausage (it was pre-packaged, and I didn't know what I would have done with the rest of it if I hadn't thrown it in), dried parsley, chicken broth instead of the water, and by the end, it was so thick I didn't even add the ditalini, and it wasn't missed. I also included some red pepper flakes, but that is personal preference and it may not have been needed. It makes a LOT and we froze some. It freezes well and tasted just as delicious out of the freezer a few weeks later. (Not sure if I would recommend the freezing if we would have included the pasta.) Healthy and delicious. Even my husband, who typically only likes cream-based soups, enjoyed it.

Reviewed On: Nov. 20, 2011

Great! We aren't vegan--not even vegetarian--and it was still appreciated. Great way to make a chili in the crock pot that is hearty and really healthy. It makes a ton and was delicious for days afterwards. I only had one small can of diced tomatoes, but just added a little extra veggie broth to make up for the liquid that would have been in the canned tomatoes. We have a large crock pot, and it almost didn't all fit! For the reviewer who was worried about sodium, just check the sodium levels of your veggie broth, rinse your beans well (or use fresh and soak them overnight before), and/or omit the salt. I can't see what else would be adding so much sodium. ALSO, I didn't saute any vegetables in olive oil first. Just added all to the crock pot. Not sure if that would have made a difference, but I doubt it. Cooked 8 hours on low.

Reviewed On: Aug. 18, 2011

This was really good. Followed advice of other reviewers and added 2 hard boiled eggs, 2 stalks of celery, and 1 cup dethawed peas because we just like bit of extra texture and crunch in our tuna salad. Only used 1 teaspoon of dill. Creamy and delicious even with light mayo and skim milk.

Reviewed On: Jul. 10, 2011