Hearty Sausage Soup

Simple Italian Sausage Soup

Sausage & Greens Soup

Country Sausage Soup

Beef and Sausage Soup

Sausage Wild Rice Soup

Sausage Bean Soup

Sausage Lentil Soup

Sausage and Kale Soup

Hominy Sausage Soup

Italian Sausage Pizza Soup

Potato Soup with Sausage

Sausage Cabbage Soup

Italian Chicken Sausage Soup

Home Dishes & Beverages Soups Cream Soups

Anything Goes Sausage Soup

Name: Anything Goes Sausage Soup
Prep time: 40 min
Cook time: 9 h 30 min
Total time: 10 h 10 min
Yield: 15 servings (about 4 quarts).
Ingredients: 1 pound bulk pork sausage; 4 cups water; 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted; 1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted; 5 medium red potatoes, cubed; 4 cups chopped cabbage; 3 large carrots, thinly sliced; 4 celery ribs, chopped; 1 medium zucchini, chopped; 1 large onion, chopped; 5 chicken bouillon cubes; 1 tablespoon dried parsley flakes; 3/4 teaspoon pepper; 1 can (12 ounces) evaporated milk

21 reviews

Test Kitchen Approved

Total Time

Prep: 40 min. Cook: 9-1/2 hours

Makes

15 servings (about 4 quarts)

Updated: Sep. 30, 2022

I call this recipe "anything goes" because you can add or take out a variety of ingredients, and the soup still turns out absolutely delicious. It's impossible to have just one bowl, unless of course your first bowl is huge and filled to the brim! —Sheena Wellard, Nampa, Idaho

Anything Goes Sausage Soup Recipe photo by Taste of Home

Ingredients

1 pound bulk pork sausage
4 cups water
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted
5 medium red potatoes, cubed
4 cups chopped cabbage
3 large carrots, thinly sliced
4 celery ribs, chopped
1 medium zucchini, chopped
1 large onion, chopped
5 chicken bouillon cubes
1 tablespoon dried parsley flakes
3/4 teaspoon pepper
1 can (12 ounces) evaporated milk

Directions

In a large skillet, cook sausage over medium heat until no longer pink; drain. Transfer to a 6-qt. slow cooker. Stir in the water and soups until blended. Add the vegetables, bouillon, parsley and pepper.

Cover and cook on low for 9-10 hours or until vegetables are tender. Stir in milk; cover and cook 30 minutes longer.

Nutrition Facts

1 cup: 174 calories, 9g fat (4g saturated fat), 21mg cholesterol, 847mg sodium, 17g carbohydrate (5g sugars, 2g fiber), 6g protein.