Hearty Sausage Soup II

Hearty Sausage Soup II
  • PREP TIME
    25 mins
  • COOK TIME
    1 hrs 10 mins
  • TOTAL TIME
    1 hrs 35 mins
  • SERVING
    8 People
  • VIEWS
    22

A deeply satisfying and flavorful soup, brimming with smoky sausage, vibrant vegetables, and tender egg noodles. This is more than just a soup; it's a complete and comforting meal in a bowl, perfect for a chilly evening.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    44 g
  • Cholesterol
    61 mg
  • Fiber
    8 g
  • Protein
    23 g
  • Saturated Fat
    8 g
  • Sodium
    1951 mg
  • Sugar
    11 g
  • Fat
    24 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step

In a large stockpot, heat the olive oil over medium-high heat. Add the chopped sausage, onions, bell pepper, and minced garlic. Sauté until the onion is softened and the sausage is lightly browned, approximately 5-7 minutes.

02

Step

Pour in the water, then add the chopped cabbage, sliced carrots, diced tomatoes, tomato paste, beef bouillon cubes, seasoned salt, dried thyme leaves, and a dash of cayenne pepper. Bring the mixture to a boil, then reduce the heat to medium-low. Cover the pot and let the soup simmer gently for 45 minutes, allowing the flavors to meld.

03

Step

Stir in the chopped zucchini and rinsed kidney beans. Continue to simmer for another 10 minutes, until the zucchini is tender.

04

Step

While the soup simmers its final 10 minutes, bring a large pot of lightly salted water to a rolling boil. Add the egg noodles and cook until al dente, about 5 minutes. Drain the noodles thoroughly and stir them into the soup.

05

Step

Ladle the hearty sausage soup into bowls and garnish generously with grated Parmesan cheese before serving.

For a richer flavor, consider using a combination of smoked sausage varieties.
Feel free to adjust the amount of cayenne pepper to suit your preferred level of spiciness.
If you don't have fresh zucchini, you can substitute with frozen.
For a vegetarian option, omit the sausage and use vegetable broth instead of water and beef bouillon.

Agustin Ondricka

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.4/ 5 ( 7 Ratings)
Total Reviews: (10)
  • Briana Miller

    My kids are picky eaters, but they all loved this soup!

  • Jasper Schroeder

    Freezes well! I made a big batch and portioned it out for easy weeknight meals.

  • Sadie Streich

    This soup is amazing! My family loves it, and it's so easy to make.

  • Weldon Roob

    I added a can of cannellini beans along with the kidney beans for extra creaminess.

  • Liliane Rutherford

    I didn't have zucchini, so I used yellow squash. It worked perfectly!

  • Candace Rippin

    Try topping with a dollop of sour cream or plain Greek yogurt for added richness.

  • Yoshiko Turcotte

    Next time, I'm going to try using Italian sausage instead of smoked sausage.

  • Rylee Sipes

    A little bit of smoked paprika really elevates the flavor!

  • Ellis Murazik

    I like to add a bay leaf to the soup while it simmers for extra flavor, just remember to remove it before serving!

  • Octavia Windler

    The cayenne pepper adds just the right amount of heat.

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