• 14 oz fresh kielbasa, sliced into half inch slices
  • 12 oz -1 lb. bulk Italian Sausage
  • 1 medium onion, chopped
  • 1 medium green pepper, chopped
  • 5 cups beef broth
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1½ cups apple juice
  • 1 tablespoon minced fresh parsley
  • 1 garlic clove, minced
  • ½ teaspoon dried basil
  • ½ teaspoon dried oregano
  • 2 cups uncooked pasta (spiral, macaroni, small shells, penne)
  1. In a large saucepan, brown sausages over medium heat until fully cooked (temperature should read at least 160 degrees). Remove with a slotted spoon and set aside. Reserving drippings.
  2. Saute onion and pepper until crisp-tender in the reserved sausage drippings.
  3. Stir in the broth, tomatoes, apple juice, parsley, garlic, basil, oregano and sausages.
  4. Bring to a boil then add pasta.
  5. Reduce heat. Cover and simmer for 10-15 minutes or until pasta is tender.
  6. Serve immediately.
Quick Cooking states that this soup freezes well. Cool and freeze in freezer containers for up to 3 months. To use frozen stew: Thaw in the refrigerator overnight. Transfer to a saucepan; add water to thin if necessary. Cover and cook over medium heat until hot and bubbly, stirring occasionally.
Recipe by Finding Zest at