Sausage Soup

January 17, 2013

Is there anything better then coming in from the cold to a warm pot of soup and crusty bread?


And this soup is so easy, but SO good that I wanted to make sure you all had it at your finger tips to whip up for a quick dinner.  Especially if you have had fun doing out door activities (shoveling counts)!  I got this recipe from my fantastic neighbor who is always up for spending time outdoors.  We have been lucky enough to fit in some winter walks, and she invited me over to have lunch first. This is what she served, and it was so yummy I planned it for dinner a few nights later. It reminds me of what I love about food: making great food memories.

I also have to give you a good laugh, since a few days ago we also got on some cross country skis and explored the woods and fields behind my house:


It felt SO good to put some skis on even if I wasn’t going downhill.  The baby belly looks so funny in this picture!  My friend looks much more in the zone:


Since this soup starts with Italian Sausage the amazing flavor perfumes the whole pot:


And the flavor gets better when you have it for leftovers, though adding one of the chicken flavor packets (or chicken bouillon) and some more water helps reconstitute it.

Let me know how it turns out (and what you have been doing outdoors this winter)!

Sausage Soup (to print out recipe, click here)


  • 1 pound Italian sausage
  • 2 onions, chopped
  • 1 (28 ounce) can whole peeled tomatoes with juice
  • 6 cups chicken broth
  • 2 teaspoons dried basil
  • 2 cups bow tie pasta
  • 1/2 teaspoon garlic salt
  • 1 cup chopped celery
  • 1 cup chopped carrots
  • 1 1/2 cups shredded cabbage (I left this out as I didn’t have any)
  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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