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Italian Sausage Vegetable Soup

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

  • 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.

Nutrition 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.

Reviews

Average Rating:
  • cMSchou
    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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