By Lorac on February 18, 2002
"I found this at another web site. I made changes to make it less spicy, more flavorful and more "Tuscan". My husband loves this so much he reheats it for breakfast! Some crusty bread and a glass Italian red wine, " Mama Mia " what a meal!"
Serving Size: 1 (785 g)
Servings Per Recipe: 4
"This made a lovely and delicious soup. The only change was I used 3 cloves of garlic. We loved the flavor of the sweet Italian sausage. This made a nice, hearty, easy mid-week meal. I served it with Italian bread and a glass of merlot. Thanks Lorac :D"
"Delightfully rich and delicious! I made this exactly as posted and couldn't have enjoyed it more."
"Our family loves this soup! I slice the potatoes rather than cube, double the spices, add an extra 2 cups of broth, about 1/8 - 1/4 cup bacon bits (sounds disgusting I know, but it really makes it) and we sometimes leave out the cream. SO yummy!"
"Great flavor in this Tuscan Soup. I used Recipe #398278 for the hot sausage, fresh white beans, fresh basil and 1/2 and 1/2. Be sure to drain the fat from the sausage before proceeding. Even though I made half a recipe we still have lots left. Served with Recipe #374928."
"27* with a few changes. Turkey Italian sausage, sweet potatoes and milk rather than cream. This is a keeper."
"Really nice hearty soup recipe. No one in my home likes spinach, so I omitted it. I used spicy italian sausage, and added a little sugar, which gave it a really nice flavor. It may have been overkill in starches, but I added 1/2 cup of barley and 1 cup of small ziti noodles, and everyone really liked it. Great winter soup! Thanks!"
"Awesome soup I will be making my own. I used small red potatoes (eaiser to chop) and I wasn't thinking and accidentally put the whole carton of beef broth after a whole carton of chicken broth. We really enjoyed the darker flavor anyway so that was a good accident. I doubled the onion, garlic and basil and did as one review suggested and served the soup OVER the spinach. I hate beans but was actually ok with the canellinies. I would love to know what the original spices were as we like it HOT! Next time I will drain the fat off the sausage and try it with kale. The spinach was good, I just like to experiment! Thanks for a great soup I can't wait to make again!"
"This soup was good, but the next time I will make a couple of changes. First thing I would change would be the amount of Spinich. The spinich was way too overpowering for my family's taste buds. Also, I used the Ore-Ida Obrien potatoes which made this a very easy and a no fuss meal."
"Hubby and I prepared this for a unit "Souper Bowl" party yesterday--it was DELICIOUS! Although there were probably close to 12 different soups brought in addition to appetizers, there was almost nothing left of this one. Many of the attendees asked for the recipe saying it was one of the best soups there. Instead of using baking potatoes, I used 2 1/2 cups Ore-Ida Obrien potatoes with onions and peppers from the frozen case. Besides simplifing my efforts, it added a little extra color. I also used low fat half and half instead of heavy cream to save a few calories. The parmesan cheese is a great finishing touch to a GREAT soup. Thanks for posting; we will definitely make this again."
"This is quite an amazing soup! My whole family loved it. I am not a fan of Italian Sausage but I tried it exactly as posted and I am a fan now!! I browned the sausage and onion and then threw everything (but the spinach and cream) in a crock pot and cookedfor about 4 hours; I then added the spinach for about 15 minutes and then the cream for about 10. I forgot to add salt but it definately didn't need any and spaced on the parmesan cheese both times I ate it - perfect without - but I am sure it is quite tasty with the cheese. Thank you for a great and easy soup recipe that will take us through the winter months."
"Yummy, yummy, yummy! I used beef Italian sausage because my roommate doesn't really like sausage, and he said this was good even with the sausage in it! I don't know who you're feeding, though, Lorac, to only get 4 servings out of this recipe! We each had at least 2 bowls full of this (even the 5 yo picky picky eater), and we still had 2-4 servings leftover. :) the only other alteration was to use vegetable broth and a beef buillon (however it's spelled!) cube (didn't have beef broth). Thanks for a delicious dinner!"
"This was really good soup! I did make some changes to it, to suit our taste, though: I used a can of navy beans instead of the cannellini beans, and added a can of Italian style diced tomatoes (juice and all). I also used baby red potatoes instead of russet, threw in 1/2 tsp. of red pepper flakes for some heat, and diced up a small zucchini. I also used a thawed package of frozen chopped spinach instead of fresh (if you do this, be sure to squeeze it out... there's a lot of extra liquid in the frozen stuff). All in all, it had wonderful flavor and my husband was also a big fan. Thanks so much for the recipe!"
"This soup was so good and so fast to make. The only thing I changed was to leave the heavy cream out and it tasted great. Felt like a bite full of goodness with each spoon."
"Yummy! I used sicilian sausage and some additional red pepper flakes and served it with some crusty sourdough. Amazing soup and on the table in no time. This will be a winter staple on my table! "
"This is by far the BEST soup I have ever had! The only changes I made were that I used brats instead of italian sausage and like NurseDi...I used extra garlic (5 cloves)and for some reason stupid me left the beans out. This was a big hit at our house and I will be making it over and over this winter. Tonight when we heat the soup up I'll be sure to add the beans. Thanks Lorac...I now have a new favorite soup!"
"The minute this showed up in the batch of new recipes yesterday one word entered my mind, "Dinner!!!" I left out the cream and cheese, and it was a perfect weekday winter meal, with some whole wheat rolls on the side and a veggie-laden salad. Thanks Lorac, it's great!"