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Pasta/Sausage Soup

 Pasta/Sausage Soup
This is a good soup for our area since we have many good sausage makers. The soup has a rich flavor and is even tastier the next day. If you are unable to find bow tie pasta, you can substitute another macaroni product.
12 ServingsPrep/Total Time: 30 min.


  • 1-1/2 pounds hot or sweet Johnsonville® Mild Italian Sausage Links links
  • 1 medium onion, chopped
  • 1 medium green pepper, cut into strips
  • 1 garlic clove, minced
  • 1 can (28 ounces) diced tomatoes, undrained
  • 6 cups water
  • 2 to 2-1/2 cups uncooked bow tie pasta
  • 1 tablespoon sugar
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons chicken bouillon granules
  • 1 teaspoon salt
  • 1 teaspoon dried basil
  • 1 teaspoon dried thyme


  • Remove casings from sausage; cut into 1-in. pieces. In a Dutch oven,
  • brown sausage over medium heat. Remove sausage with a slotted spoon;
  • drain, reserving 2 tablespoons drippings. Saute onion and green
  • pepper in drippings until tender. Add garlic; cook 1 minute longer.
  • Return sausage to the pan; stir in the remaining ingredients. Bring
  • to a boil. Reduce heat. Simmer, uncovered, for 15-20 minutes or
  • until pasta is tender, stirring occasionally. Yield: 12 servings (3
  • quarts).