I was impressed with how flavorful this soup was for the amount of time it took to make it. I don't have a dutch oven so I fried the sausage first and then placed all the ingredients in a soup pot and continued from there. The rigatoni took about 15 minutes to cook and I had to add more water to get the broth to cover them while they cooked. None of us thought it tasted like pizza exactly but we all enjoyed it. I would recommend putting on more cheese than the recipe calls for. ;) An excellent supper for a cold, rainy fall evening. Thanks!
I made this two days ago, and the entire pot was gone within half an hour! I used garlic and provolone flavored Italian sausage, and I removed the casings and crumbled the meat (not everyone in the house deals well with the "snappiness" of sausage casings). I subbed an orange pepper for the green pepper (I don't like green peppers, but I don't mind the orange and yellow ones). I also added about a teaspoon of mild pizza seasoning to the pot. I opted for the whole wheat pasta, too. Now that I think of it, I don't think the soup lasted long enough for anyone to put the cheese in. Even without the cheese, this is a great soup! I'll definitely be making this again, but I think I'll double the recipe next time (only three of the seven people in the house got any this time!). Next time I make it, I might add some more beef broth as well to stretch it, because it was pretty thick soup as-is. Thanks for posting!
Soup was good but I added some oregano,sage,thyme and some hot pepper to it.Some of my family thought it was a little too hot but I just loved it.Thanks so much for listing this recipe.
I love soup and this one was so good. It was extremely easy to make and had a wonderful flavor. I omitted the green peppers, just a personal preference. I also added in some pepperoni and diced canadian bacon. The soup was very filling and hearty. I served this with breadsticks and Easy Peach Crisp #163994 for dessert. Thanks for sharing this recipe!