Sausage Soup

Sausage Soup

140 Reviews 4 Pics
Recipe by  Behr

“This is a great soup after coming in from the snow!”

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Adjust Servings

Original recipe yields 6 servings



  1. In a soup pot, cook sausage over medium heat until no pink remains.
  2. Add onions, celery, and carrots. Cook uncovered for 5 minutes, or until onions are soft.
  3. Add tomatoes, chicken broth, cabbage, and basil. Bring to a boil. Stir in macaroni, and cover. Simmer for 10 minutes, or until pasta is tender. Season with garlic salt. Serve.

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Reviews (140)

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AWESOME SOUP!! While browning the italian sausage, I added the celery/carrots/onions, which slightly sped up the cooking process and used (the wonderfully convenient=my personal favorite) pre-shredded/pre-packaged coleslaw mix. I had to add a little more liquid (I just added additional water) as it started to get a little too thick towards the end but the taste was spectacular!! A few family members garnished with some shredded cheddar cheese over each bowl. Would make again and highly recommend!! Thanks Behr for sharing this recipe! Perfectly satisfying!!



This has become a staple in my house and now both my brother-in-laws make it as well. We always season the soup with red pepper flakes and sometimes other italian seasongs...but never without the red pepper!



I doubled the amount of sausage (I used spicy instead of sweet) and added red, yellow and green peppers and onions when the sausage was almost done browning. Before I added the celery and carrots I pulled half the mixture out to make sandwiches with for tomorrow. I did not add the pasta and used tomato sauce instead of whole tomatoes. Oh so yummy on these cold winter days.

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Amount Per Serving (6 total)

  • Calories
  • 399 cal
  • 20%
  • Fat
  • 25.7 g
  • 40%
  • Carbs
  • 23.1 g
  • 7%
  • Protein
  • 19.3 g
  • 39%
  • Cholesterol
  • 58 mg
  • 19%
  • Sodium
  • 1690 mg
  • 68%

Based on a 2,000 calorie diet



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Lentil and Sausage Soup


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Polish Sausage Soup