Jackie's Sausage Soup

Jackie's Sausage Soup

124
Jacquita 7

"Easy one pot soup that doesn't take a lot of time but tastes like it did. If you prefer, use rice or some other pasta. Feel free to add other chopped vegetables, such as celery and carrots. Great warmed up the next day."
Saved
Save
I Made it Rate it Share Print

Ingredients

1 h servings 558 cals
Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

  • Calories:
  • 558 kcal
  • 28%
  • Fat:
  • 35.5 g
  • 55%
  • Carbs:
  • 30.9g
  • 10%
  • Protein:
  • 29.4 g
  • 59%
  • Cholesterol:
  • 89 mg
  • 30%
  • Sodium:
  • 1224 mg
  • 49%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Place the sausage in a large skillet over medium heat, and cook until evenly brown. Remove from skillet, and crumble into a large pot. Add bell pepper, onion, garlic, and tomatoes with their liquid. Stir in parsley, basil, and chicken broth. Cover, place over medium heat, and bring to a boil. Reduce heat to low, and cook for 30 minutes.
  2. Stir orzo pasta and spinach into the pot. Continue cooking soup 10 minutes, or until pasta is al dente. Serve topped with Parmesan cheese.

Reviews

124
  1. 155 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

YUM! This recipe is FANTASTIC! I used low-sodium fat-free chicken broth, omitted the green peppers (I don't like them), and used dried parsley instead of fresh. I also accidentally tripled th...

Most helpful critical review

OK, I wasn't crazy about this soup. I used low sodium chicken broth and ended up adding 2 bouillon cubes and black pepper to add flavor. That didn't do it for me. The orzo absorbed most of the s...

YUM! This recipe is FANTASTIC! I used low-sodium fat-free chicken broth, omitted the green peppers (I don't like them), and used dried parsley instead of fresh. I also accidentally tripled th...

Very nice soup as is, but I played with it a little, adding some things, not measuring precisely and just simply enjoying cooking (and the aroma). First, I used homemade chicken broth that alre...

THANK YOU for this 5 star recipe! A definite keeper, so versatile. As Jackie said, feel free to add...and I did. I added chopped celery and a can of rinsed canaloni beans and used fresh spini...

This soup was extremely easy to prepare. I used bulk sausage instead of links and did not change pans. I just used a large skillet and kept all the juices together. I also rounded off the mea...

This soup is perfect on a cold and rainy evening. It also freezes well - just don't add quite as much orzo as it calls for as it will soak up too much liquid during the freeze/thaw process. Th...

Thanks Jackie for one of the best soups i have tried from this site! It was such a crowd pleaser and affortable to make. I added some hot sauce and garlic. It was great with some garlic bread...

This is 5 stars PLUS, for how easy yet delicious and nutritious it is. My sausage loving husband loved it, declaring the flavour of the broth "excellent", and took a huge container for lunch the...

We loved this hearty soup, even my 9 yr. old daughter loved it. I added rice instead of orzo, and low sodium broth. I will definately make this again.

Very good soup!