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Hearty Sausage Soup II

Hearty Sausage Soup II

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Jaja's daughter

A meal all by itself.

Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 481 kcal
  • 24%
  • Fat:
  • 24.2 g
  • 37%
  • Carbs:
  • 43.8g
  • 14%
  • Protein:
  • 22.9 g
  • 46%
  • Cholesterol:
  • 61 mg
  • 20%
  • Sodium:
  • 1951 mg
  • 78%

Based on a 2,000 calorie diet

Directions

  1. Heat the olive oil in a large stockpot over medium-high heat; cook the sausage, onions, bell pepper, and garlic in the hot oil until the onion is tender, 5 to 7 minutes. Add the water, cabbage, carrots, diced tomatoes, tomato paste, beef bouillon cubes, seasoned salt, thyme, and cayenne pepper to the stockpot and bring to a boil. Reduce heat to medium-low, place a cover on the stockpot, and cook the soup at a simmer for 45 minutes. Stir the zucchini and beans into the soup; cook another 10 minutes.
  2. Bring a large pot with lightly salted water to a rolling boil. Cook the egg noodles in boiling water until cooked yet firm to the bite, about 5 minutes. Drain and stir into the soup. Ladle the soup into bowls, and top with Parmesan cheese to serve.
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Reviews

ANNALIE
11
5/10/2010

This is so delicious - my family complained that I didn't make a larger batch. Of course, Freddy3, it's always wise to be cautious with salt (=sodium), so I used low sodium beef stock and left the seasoned salt out altogether. We needed no extra salt, but everybody is different! I also doubled the beans because we love them!

Marcia R
4
11/9/2010

Wonderful soup!!!my hubby "the cook" said this was a keeper...so i know that if he loves it when I cook something it has to be Great!!!!

FREDDY3
2
5/3/2010

Too much sodium for us. Will not make again.