Quick Pasta Sausage Soup Recipe

4.5 4 5
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Quick Pasta Sausage Soup Recipe

Read Reviews
4.5 4 5
Publisher Photo
"Our family looks forward to a pot of soup every Saturday," writes Janet Eggers of Pound, Wisconsin. "This one ranks high at our house because the flavor is sooo good! The wonderful aroma of Italian seasonings simmering always brings folks to the table. The soup's nicely spiced, and the turkey sausage makes it a little lighter."
MAKES:
10 servings
TOTAL TIME:
Prep: 10 min. Cook: 30 min.
MAKES:
10 servings
TOTAL TIME:
Prep: 10 min. Cook: 30 min.

Ingredients

  • 1-1/2 pounds turkey Italian sausage links
  • 1 medium green pepper, cut into 1-inch strips
  • 1/2 cup chopped onion
  • 1 garlic clove, minced
  • 6 cups water
  • 1 can (28 ounces) diced tomatoes, undrained
  • 1 tablespoon sugar
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons chicken bouillon granules
  • 1 teaspoon salt
  • 1 teaspoon dried basil
  • 1 teaspoon dried thyme
  • 2-1/2 cups uncooked bow tie pasta

Directions

Remove casings from sausage; cut links into 1/2-in. pieces. In a Dutch oven or soup kettle, cook sausage over medium heat for 5-7 minutes or until no longer pink. Remove with a slotted spoon; drain, reserving 2 tablespoons drippings.
In the drippings, saute green pepper, onion and garlic for 4-5 minutes or until tender.
Add the water, tomatoes, sugar, Worcestershire sauce, bouillon, salt, basil, thyme and sausage. Bring to a boil; add pasta. Reduce heat; simmer, uncovered, for 18-22 minutes or until pasta is tender. Yield: 10 servings (2-1/2 quarts).
Originally published as Pasta Sausage Soup in Light & Tasty April/May 2001, p19

Nutritional Facts

1 cup: 0g sugar total.

  • 1-1/2 pounds turkey Italian sausage links
  • 1 medium green pepper, cut into 1-inch strips
  • 1/2 cup chopped onion
  • 1 garlic clove, minced
  • 6 cups water
  • 1 can (28 ounces) diced tomatoes, undrained
  • 1 tablespoon sugar
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons chicken bouillon granules
  • 1 teaspoon salt
  • 1 teaspoon dried basil
  • 1 teaspoon dried thyme
  • 2-1/2 cups uncooked bow tie pasta
  1. Remove casings from sausage; cut links into 1/2-in. pieces. In a Dutch oven or soup kettle, cook sausage over medium heat for 5-7 minutes or until no longer pink. Remove with a slotted spoon; drain, reserving 2 tablespoons drippings.
  2. In the drippings, saute green pepper, onion and garlic for 4-5 minutes or until tender.
  3. Add the water, tomatoes, sugar, Worcestershire sauce, bouillon, salt, basil, thyme and sausage. Bring to a boil; add pasta. Reduce heat; simmer, uncovered, for 18-22 minutes or until pasta is tender. Yield: 10 servings (2-1/2 quarts).
Originally published as Pasta Sausage Soup in Light & Tasty April/May 2001, p19

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Reviews forQuick Pasta Sausage Soup

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Monacarmody User ID: 7564719 30133
Reviewed Dec. 29, 2013

"Turned out great! I estimated this soup to be approx. 150 calories per serving. I used 1.22 lbs of turkey sausage which was plenty"

MY REVIEW
Sarayp User ID: 3443637 88522
Reviewed Nov. 17, 2013

"I really enjoyed the flavor of this soup, but there was WAY too much pasta. I would cut it down to 2 or even 1.5 cups next time."

MY REVIEW
ConnieK User ID: 282614 52746
Reviewed Jul. 5, 2012

"Very good soup. I never tried a pasta/sausage soup before and will definately make this again. I make my own Italian turkey sausage (also found in TOH Light & Tasty; 2003, p.131) and the soup turned out very well."

MY REVIEW
chocgrl_az User ID: 3613163 93072
Reviewed May. 21, 2009

"This is a great soup. My family loves it! You can use a hot Italian sausage with this too and it is also delicious. Make sure you don't add too much pasta as it will turn out more of a pasta dish then a soup."

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