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Pasta and Sausage Soup

1 1/2 lb. hot or sweet sausage links
1/4 c. water
1 tbsp. sugar
3 med. peppers, cut into strips
2 chicken bouillon cubes
1 (28 oz.) can tomatoes
3 c. bowtie macaroni
2 med. onions, chopped
1 tbsp. Worcestershire
1 sm. garlic clove, minced


About 1 1/2 hours before serving: In 5 quart Dutch oven or saucepan over medium heat, heat sausage and 1/4 cup water to boiling. Cover; simmer 5 minutes. Remove cover and continue cooking turning sausage frequently, until water is gone and meat is browned approximately 20 minutes. Remove meat to paper towel to drain. Cut into 1/4 inch slices drippings remain in pan. Over medium heat, cook green peppers, onion and garlic until tender, stirring occasionally. Return sausage; add tomatoes with their liquid, macaroni, sugar, Worcestershire, bouillon and 6 cups water. Simmer 25 minutes until macaroni is tender, stirring occasionally. Skim off fat from soup.


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