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Sausage Macaroni Supper

 Sausage Macaroni Supper
In this meal sent from Margie Haen of Menomonee Falls, Wisconsin, tomato bisque, milk and cheese make a creamy sauce for macaroni, Italian sausage and broccoli-a dish your family is sure to love!
6 ServingsPrep/Total Time: 25 min.


  • 2 cups uncooked elbow macaroni
  • 1 pound Johnsonville® Mild Ground Italian Sausage
  • 1 cup chopped onion
  • 2 teaspoons canola oil
  • 1 can (11 ounces) condensed cream of tomato bisque soup, undiluted
  • 1/2 cup 2% milk
  • 1/2 cup shredded Parmesan cheese
  • 2 teaspoons Italian seasoning
  • 4 cups frozen broccoli florets, thawed


  • Cook macaroni according to package directions. Meanwhile, in a Dutch
  • oven, cook sausage and onion over medium heat in oil until meat is
  • no longer pink; drain.
  • Stir in the soup, milk, cheese and Italian seasoning. Bring to a
  • boil; reduce heat. Drain macaroni; add to sausage mixture. Stir in
  • broccoli; heat through. Yield: 6 servings.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.