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Hearty Sausage Soup Recipe

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A couple of weeks ago my mom shared this recipe with me with plenty of enthusiasm. If you know my kids well, you know they are rather picky eaters. But two things they really do love is sausage and pasta so my mom immediately thought of them after she made this and loved it.  It is tough living with people like that when my husband and I both love trying new things.

With super frigid temps here and my taste buds itching for something new, I made this stew recipe. I made changes to the amount of ingredients in the recipe to work with what I had on had and what I thought made more sense. (Who wants to only use 2/3 of a kielbasa?) And I never felt it was thick enough to classify as a stew so I’m sticking with soup.

Hearty Sausage Soup

I had to substitute Italian Seasoning because I recently cleared out our older basil and oregano and still need to replace them. Of course this includes extras: thyme and marjoram, sage and rosemary. Because of that, I wasn’t thrilled with the flavors of the spices the first day. But when I had this soup as leftovers, I was SOLD. It is really so delicious. My advice is to stick with basil and oregano only and you’ll probably love it the first night. We just needed some of those extra spices to settle before we loved it. And it was certainly a hit with the kids, even if they did pick around for the things they liked most.

I just love kielbasa pasta recipes, don’t you?

4.86 from 7 votes
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Ingredients

  • 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
  • 1 1/2 cups apple juice
  • 1 tablespoon minced fresh parsley
  • 1 garlic clove minced
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 2 cups uncooked pasta spiral, macaroni, small shells, penne

Instructions

  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.

Recipe Notes

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.

If you aren’t a fan of kielbasa, you can simply use two pounds of Italian sausage or substitute pork sausage links. This tastes great served with fresh bread, muffins or cornbread!

38 Comments

  1. Oh my gosh I was just thinking the other day what can I do with the Polish Sausage I bought on sale. I am saving this recipe! Thanks! Looks yummy!

  2. 5 stars
    This looks so delicious!!! I’m going to have to try it! thanks for the recipe. I’m so not good a cooker at all but this easy recipe will help a lot! 🙂 This would cure any case of the mondays , and looks so hearty for the winter

  3. I make a similar soup that tastes so good – use meatballs instead of the sausage. You can do your own or buy the frozen kind.

  4. I would have this one on any given day, it looks incredible. Sometimes I make something similar but I also add mushrooms and red, yellow, orange peppers and anything I can find. We all love it

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