Sausage Soup Recipe -
Sausage Soup Recipe

Sausage Soup

Recipe by  

"This is a great soup after coming in from the snow!"

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings


  1. In a soup pot, cook sausage over medium heat until no pink remains.
  2. Add onions, celery, and carrots. Cook uncovered for 5 minutes, or until onions are soft.
  3. Add tomatoes, chicken broth, cabbage, and basil. Bring to a boil. Stir in macaroni, and cover. Simmer for 10 minutes, or until pasta is tender. Season with garlic salt. Serve.
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Reviews More Reviews

Most Helpful Positive Review
Jan 06, 2004

AWESOME SOUP!! While browning the italian sausage, I added the celery/carrots/onions, which slightly sped up the cooking process and used (the wonderfully convenient=my personal favorite) pre-shredded/pre-packaged coleslaw mix. I had to add a little more liquid (I just added additional water) as it started to get a little too thick towards the end but the taste was spectacular!! A few family members garnished with some shredded cheddar cheese over each bowl. Would make again and highly recommend!! Thanks Behr for sharing this recipe! Perfectly satisfying!!

Most Helpful Critical Review
Sep 13, 2010

Was only fairly tasty - so I zipped it up a bit with some herbs and seasonings. I would advise against cooking the pasta in the soup as the residual starch makes it too thick. Continue to simmer the soup while cooking pasta in a separate pot. Obviously drain pasta before adding to soup. Also, since we have our own herbs, I used a good bit of fresh basil leaves, parsley and even a bit of rosemary- and it was fabulous. Decided to use the mini farfalle (bow ties) considering that the tomatoes were huge already. Next time I will use diced tomatoes instead as well. Everything is easier to manage with bite sizes when eating soup. Serve with crusty Italian bread and real butter. Great comfort food on a cold day. :)

Feb 12, 2006

This has become a staple in my house and now both my brother-in-laws make it as well. We always season the soup with red pepper flakes and sometimes other italian seasongs...but never without the red pepper!

Feb 11, 2008

I doubled the amount of sausage (I used spicy instead of sweet) and added red, yellow and green peppers and onions when the sausage was almost done browning. Before I added the celery and carrots I pulled half the mixture out to make sandwiches with for tomorrow. I did not add the pasta and used tomato sauce instead of whole tomatoes. Oh so yummy on these cold winter days.

Oct 02, 2003

Yum! This was a big hit at our house. I added some thawed sweet corn during the last 5 minutes of cooking. Great recipe! Thanks for sharing!

Feb 25, 2010

It's a VERY TASTY soup! But, be aware that if you're not going to consume the entire pot of soup in one sitting, consider separating out the pasta for storage or it will absorb most of the liquid and you'll be left with gigantic mushy pasta and little broth. Would have given 5 stars otherwise. Unfortunatey, I didn't have cabbage so I substituted fresh spinach leaves, added at the last few minutes just to wilt it. This helped maintain the bright green color and was a fine alternative. Satisfying meal.

Dec 21, 2008

Outstanding for a cold winters day. I too used spicy sausage, substituted beef for chicken broth, used elbow mac (only thing I had on hand), threw in a small piece of parm cheese rind, then served with shredded parm cheese on top. Hubby (who rarely enjoys soup) loved. Very nice - thank you for recipe.

Feb 02, 2009

I loved this soup! I made it for my husband and daughter, and they both agreed that it was great. This is what I added to the soup, though: 1 clove garlic, finely minced (sauteed with the onion), 1 cup corn, 1/4 tsp crushed red pepper flakes, 4 tsp salt, a few twists of freshly ground black pepper. Oh, and I used 12 oz. chopped Polish sausage because I had no Italian sausage. I just sauteed it in 2 Tbsp of olive oil. I did not use any garlic salt.


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  • Calories
  • 399 kcal
  • 20%
  • Carbohydrates
  • 23.1 g
  • 7%
  • Cholesterol
  • 58 mg
  • 19%
  • Fat
  • 25.7 g
  • 40%
  • Fiber
  • 3.9 g
  • 15%
  • Protein
  • 19.3 g
  • 39%
  • Sodium
  • 1690 mg
  • 68%

* Percent Daily Values are based on a 2,000 calorie diet.

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