By Mrs. Mike F on October 16, 2002
"This is an easy budget stretching favorite from our early marriage. It freezes well for Once a Month Cooking, and makes a great big batch. My husband prefers it to never reach the freezer, though--just eat it for lunch until it's all gone. We make it with our "Parsley Pesto" which is more special. To make it vegan/vegetarian, omit the chicken broth."
Serving Size: 1 (715 g)
Servings Per Recipe: 10
"Even the carnivore hubby liked this one, very hearty. It could use a punch of flavor but that just means season to your taste. You could also use more broth and less water. I liked the flavor as it was, though."
"This recipe is excellent - very versatile. In our house everyone likes a different type of chilli (tabasco, chilli flakes, strength of chilli etc etc) and this allows them all to add to taste. Serving sizes are generous - no one went hungry! Will definitely be making this again."
"very tasty, could use a bit more flavouring but very good non the less."
"Followed this recipe as posted, and it came out quite bland...it could be good, but is missing some kind of seasonings...just tasted like watery broth with a hint of watery tomato juice. I had to add some chicken and crackers to make the soup palatable. I froze half of the soup with no pasta, and the zucchini turned to mush. I'd leave that out if you try this recipe and freeze. I'd give this 3 stars because of it's quantity, but on taste it's definitely a 2 star. "
"really good, really cheap, made a ton, froze and reheated okay.. noodles get a little mush, but eh.. no biggie. good flavor.. many ways to change it up to your likeing, very versatile"