Italian Sausage and Pasta Soup

  • amysmeans Posted: 11/24/10
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    Great recipe as-is and I love that you can add any other veggies you may have on hand (zucchini, cabbage, etc.) and it just gets better! I will definitely try the other reviewer's tip to pre-cook and cool the pasta, mine got mushy at the end, but still so yummy! Will definitely make again.

  • steffilou Posted: 03/25/09
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    I used lean turkey Italian Sausage and it was yummy! A lot less fat! I also used macaroni pasta and my family loved this soup. Will make again.

  • MarieLynn Posted: 12/17/08
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    I have been making this soup for years, ever since it first came out in Sunset in 2003. It is my favorite soup recipe -- very, very tasty made exactly as written. You will not be disappointed -- trust me on this one.

  • MelissaIngram Posted: 11/16/10
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    This is wonderful soup. I made some changes: 1 lb mild Italian sausage, 2 qts vegetable stock, 1 qt chicken stock, 8 oz mushrooms. There is so much flavor in the broth and all the veggies are so good. I've been looking for an Italian soup to make for my cousins 40th in which she wants Italian food. This is it!

  • marieward10 Posted: 01/31/10
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    Very easy to make, I used ground Italian Sausage so I didn't have to fool with sausage in castings. Wonderful recipe

  • DHOLDT Posted: 11/28/10
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    Very flavorful and hearty! It has become a regular at our house!

  • skoc50 Posted: 01/17/11
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    Very good & hearty soup. I used half mild Italian sausage & half Chicken Sicilian sausage and it worked quite well. I might use a medium-size shell pasta next time...the large get really large when they're cooked. I forgot to add the parmesan cheese at the end. I'm sure that would have been the finishing touch. Served with crusty bread on a cold winter's day, this is a complete meal in a pot.

  • RoinAZ89 Posted: 01/23/11
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    This is a great soup, so much flavor. I would not use the large shells again and I also cook shells separately. My son in law & I had a similar soup at lunch the day I was making it at home and he like mine better than the restaurants and I had forgotten to add the cheese.

  • tomhculinaryRN Posted: 10/28/10
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    Great company soup. No changes needed, though I now boil the pasta on the side al dente, cool it under running water and add last. (Cooking the pasta in the soup leaves it cloudy.) If I have the time, I strip off the stems from the spinach. It makes the greens a bit more spoon-friendly - no strands hanging over the edge.

  • cmata1 Posted: 01/24/11
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    Perfect and easy!

  • julie64 Posted: 01/04/12
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    Quite delish! Used turkey sausage and added some red wine (because that's how I roll!). Let it simmer for about 45 minutes. Prepared the shells separately and had the soup ladled over them. Served with warm roasted garlic bread. Will definitely make again!

  • JRGW81 Posted: 09/26/12
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    A great recipe. I used Hot Italian Turkey Sausage and orzo pasta instead of shells. I think the orzo balanced the soup a little better - there wasn't one ingredient that was more prominent.

  • Reuscher2010 Posted: 10/07/12
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    Excellent soup. Even the kids enjoyed it. Will definitely make again!

  • Penny1 Posted: 06/27/13
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    We love hearty soups, whether it's hot or cold outside. This one is excellent. as well as very easy I used mild Italian sausage, but added crushed red pepper to taste. Also used small shells, which I cooked separately and added at the last minute. I served with French bread which made for a delicious complete meal.

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