This was a really great recipe to use as a base. I took a lot of variation inspiration from naples34103's comment as well. First I didn't cook it in a crockpot, but used a large 4-quart pot. I started the broth and spices heating on medium high heat to get it started. I used five fresh basil leaves rather than dried. Instead of red wine, I substituted with a cup of dark grape juice. As I completed prepping a vegetable off into the pot it went. I started with the (thinly sliced) zucchini. I added about twice as many tomatoes--which I had canned from my garden. As they had been blanched and were whole, as they cooked down I would fish them out with a large drain spoon and slice them into quarters on my chopping block and then dump them back into the pot. I also added Napa cabbage, fresh spinach, a couple green onions, and used Italian parsley. I removed the casings from the sausage and used one pound sweet Italian and a half pound mild, mixing it together in a bowl and rolled into small balls. After browning them on all sides in a skillet, I used my strainer spoon to fish them out and dump into my bowling pot. I also browned 3 chicken legs and dumped them whole into the pot. I used a combination of shell pasta and cheese tortellini, which was cooked separately and added to the pot after the soup had been cooking nearly an hour and a half+. Shredded mozzarella was lightly added to the top before serving.
Was this review helpful?
1 user found this review helpful
This was a really great recipe to use as a base. I took a lot of variation inspiration from...