Reviewed: Nov. 18, 2010

Flavorful and not terribly time consuming, however I didn't measure out the pasta and I guess I put more than 1 cup because by the end of the night it ended up absorbing nearly ALL the cooking liquid!!! I couldn't believe it. Anyway I would probably still make it again but with less pasta. I also omitted the celery and sage to suit my preferences.

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6 users found this review helpful

Reviewer:

audrey717

Cooking Level: Intermediate

Reviewed: Nov. 18, 2010

Great recipe with unusual spices. As suggested, we added Pecorino Romano grated cheese to the finished product and believe it or not it brought everything together. Had to add more chicken stock because hubby likes liquidy soup. Yum!

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5 users found this review helpful

Reviewer:

capemaybe

Cooking Level: Intermediate

Home Town: Philadelphia, Pennsylvania, USA

Living In: Cape May, New Jersey, USA

Reviewed: Nov. 17, 2010

YUMMY...And easy, I didn't have sage so I just left it out, stilll really good. I grow my own Rosemary and Basil so I used fresh and deglazed the pan with white wine. Next time I will try it with beef broth and red wine.

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Reviewer:

MauiKattie

Reviewed: Nov. 16, 2010

This recipe is the one I use for Pasta Figoli (sp) except I use ground beef.

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5 users found this review helpful

Reviewer:

Bellanonni

Cooking Level: Intermediate

Home Town: Spokane, Washington, USA

Reviewed: Nov. 10, 2010

This recipe was very good. I used ditalini, turkey sausage and scut up some fresh spinach. I also added extra broth because the pasta really absorbs it. Will make again... thanks!

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Reviewer:

SANDY37

Cooking Level: Expert

Reviewed: Oct. 18, 2010

This soup was delicious and so easy! I made it to take to a sick friend, and we both loved it. I started in a pan too small to fit all the broth, so only used about 2.5 cups of chicken broth to the 1 pound of sausage and only one small onion, plus I left out the noodles. It as fabulous. The herbs are great!

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Reviewer:

CARTGIRL123

Reviewed: Aug. 16, 2010

Better than excellent. I used a kielbasa-type sausage and it was delicious. Love this recipe.

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3 users found this review helpful

Reviewer:

ElsieD

Reviewed: May 21, 2010

Left out the pepper otherwise made exactly as directed. It's a make-again. Keeps well in the frig for a couple days.

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Reviewer:

JULIA39

Reviewed: Apr. 30, 2010

Terrific soup and easy. My family loves it. We leave out the pasta and add more beans. Also have made without the sage because I did not have any and it was still great.

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Reviewer:

fromscratch

Reviewed: Apr. 18, 2010

This is wonderful! Everyone loved it, including 2 kids. It was very easy to make, fairly inexpensive, and very zesty. I did change a few things..My husband cooked the sausage whole by mistake, so we just sliced them up. I cooked the onions, celery and carrots in the left over grease from the sausage until soft. I also used 2 cups of shells instead of one. The next time I make this I will try to use turkey sausage instead. This is definately going into our regular rotation!

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