Italian Sausage Vegetable Soup Recipe

5 1 1
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Italian Sausage Vegetable Soup Recipe

Read Reviews
5 1 1
Publisher Photo
With spaghetti sauce, noodles and Italian seasonings, this soup tastes like spaghetti! It's so easy, even our preteen daughter can make it by herself.
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1-1/3 cups uncooked elbow macaroni
  • 2 pounds bulk Italian sausage
  • 1 medium onion, chopped
  • 1 garlic clove, minced
  • 2 cans (14-1/2 ounces each) beef broth
  • 1 jar (26 ounces) pasta sauce
  • 1 can (15 ounces) sliced carrots, drained
  • 1 can (14-1/2 ounces) Italian flat beans, drained
  • 1 cup water
  • 1 teaspoon Italian seasoning
  • 1 teaspoon dried basil
  • Grated Parmesan or shredded mozzarella cheese, optional

Directions

Cook macaroni according to package directions. Meanwhile, in a 6-qt. stockpot, cook sausage, onion and garlic over medium heat 8-10 minutes or until sausage is no longer pink, breaking up sausage into crumbles; drain.
Add broth, pasta sauce, carrots, beans, water, Italian seasoning and basil; bring to a boil. Reduce heat; simmer, covered, 10 minutes to allow flavors to blend. Drain macaroni; stir into soup. If desired, sprinkle servings with cheese.
Freeze option: Before adding cheese, cool soup. Freeze soup and, if desired, cheese separately in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary. Sprinkle with cheese.
Yield: 12 servings (3 quarts).
Originally published as Italian Sausage Vegetable Soup in Home-Style Soups, Salad and Sandwiches Cookbook 1996, p99

Nutritional Facts

1 cup (calculated without cheese): 335 calories, 23g fat (8g saturated fat), 51mg cholesterol, 1037mg sodium, 19g carbohydrate (7g sugars, 3g fiber), 13g protein.

  • 1-1/3 cups uncooked elbow macaroni
  • 2 pounds bulk Italian sausage
  • 1 medium onion, chopped
  • 1 garlic clove, minced
  • 2 cans (14-1/2 ounces each) beef broth
  • 1 jar (26 ounces) pasta sauce
  • 1 can (15 ounces) sliced carrots, drained
  • 1 can (14-1/2 ounces) Italian flat beans, drained
  • 1 cup water
  • 1 teaspoon Italian seasoning
  • 1 teaspoon dried basil
  • Grated Parmesan or shredded mozzarella cheese, optional
  1. Cook macaroni according to package directions. Meanwhile, in a 6-qt. stockpot, cook sausage, onion and garlic over medium heat 8-10 minutes or until sausage is no longer pink, breaking up sausage into crumbles; drain.
  2. Add broth, pasta sauce, carrots, beans, water, Italian seasoning and basil; bring to a boil. Reduce heat; simmer, covered, 10 minutes to allow flavors to blend. Drain macaroni; stir into soup. If desired, sprinkle servings with cheese.
    Freeze option: Before adding cheese, cool soup. Freeze soup and, if desired, cheese separately in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary. Sprinkle with cheese.
    Yield: 12 servings (3 quarts).
Originally published as Italian Sausage Vegetable Soup in Home-Style Soups, Salad and Sandwiches Cookbook 1996, p99

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cMSchou User ID: 6593497 42440
Reviewed Oct. 16, 2012

"Excellent consistency and flavor, served with garlic bread and salad to make a perfect dinner for a cold night."

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