Comments on: Pesto and Chicken Sausage Soup with Zucchini Noodles

By: BD

BD — Wed, 17 Feb 2016 16:08:14 +0000

In reply to Ali Maffucci. Best soup ever, for ease & taste! I used an ample scoop of pre-made pesto. (Probably about 3 T as you suggest.) I also spiraled a bunch of zucchini & did not put it in the pot to cook -- I just put it in the serving bowls & ladled the hot soup over it; I loved the texture that way. Great, great, recipe, Ali, thank you!

By: Pam

Pam — Tue, 02 Feb 2016 16:20:57 +0000

When you say chicken sausages what flavor? A mild Italian spice?

By: Theresa

Theresa — Sun, 27 Dec 2015 19:53:38 +0000

Hi, I was wondering if you used store bought pesto, about how much would you use?
Best, T

By: KalynsKitchen

KalynsKitchen — Sun, 01 Nov 2015 13:00:04 +0000

Happy November! Just letting you know that I featured this recipe in my October 2015 round-up of Deliciously Healthy Low-Carb Recipes. Hope a lot of my readers will click over here and try it!

By: Hillary

Hillary — Tue, 27 Oct 2015 20:57:20 +0000

Hi Ali,
What leads to the high sodium here?

By: cecula

cecula — Tue, 27 Oct 2015 18:18:54 +0000

suggest u put newest comments first

By: cecula

cecula — Tue, 27 Oct 2015 18:16:46 +0000

uummmmmm……… GOOD!

By: Jennifer

Jennifer — Tue, 27 Oct 2015 14:48:22 +0000

This was super yummy! I added white beans and I did not add zoodles to soup base since I wanted to eat this over the next few days. I just add them to the bowl when I re-heat the soup.

By: Ali Maffucci

Ali Maffucci — Tue, 27 Oct 2015 12:28:06 +0000

In reply to Christina. Christina, you must not have my spiralizer, because the Inpiralizer has four blades!

By: Kimberly

Kimberly — Tue, 27 Oct 2015 02:17:04 +0000

I decided to not add the zucchini to the soup base because of what you said about reheating and too much liquid. Instead, I put the “noodles” in the bowl and spooned the base over and let it sit for about 1-2 minutes. This was great. The zucchini softened just enough, and still had a slight crisp. Thank you for another great recipe. I shared it on Yummy.

By: Christina

Christina — Tue, 27 Oct 2015 00:30:16 +0000

In the instructions you mention Blade “D”. I have your wonderful inspiralizer (I love it!) which only has three blades. Would you suggest Blade C for this? Thanks!

By: Lynne

Lynne — Mon, 26 Oct 2015 16:38:13 +0000

This recipe sounds wonderful! My local butcher shop makes their own chicken sausage. I believe that I will try this with their spinach and feta cheese chicken sausage. My husband and I were in Sedona last October for a belated 60th birthday trip (for me). We hiked in Boynton Canyon. At the top of Boynton Pass, a hummingbird flew around my head. It was the only hummingbird that we saw the entire week. It is a beautiful place, full of the earth’s energies! Enjoy!!!!

By: Ali Maffucci

Ali Maffucci — Mon, 26 Oct 2015 16:31:51 +0000

In reply to Joan Schmidman. I'm so happy to hear that, I'm so excited to visit! Thank you.

By: Ali Maffucci

Ali Maffucci — Mon, 26 Oct 2015 16:30:17 +0000

In reply to Nicole. About 3 tablespoons!

By: Ali Maffucci

Ali Maffucci — Mon, 26 Oct 2015 16:29:19 +0000

In reply to Jodi. Thanks, we are definitely going to go hiking!!

By: Ali Maffucci

Ali Maffucci — Mon, 26 Oct 2015 16:28:58 +0000

In reply to Laura (Blogging Over Thyme).

Hahaha so many laughs! Thanks, girl – can’t wait for the rebrand 🙂