Ingredients1 h 10 m servings 424 cals
- Bring a large pot of lightly salted water to a boil; add the macaroni and cook until al dente, 8 to 10 minutes; drain.
- Crumble the sausage into a large, deep skillet over medium heat; cook and stir the sausage until completely browned, 5 to 7 minutes.
- Combine the cooked sausage, tomatoes, broth, mushrooms, butter, pepperoni, onion powder, garlic powder, and pepper in a large pot over medium heat and simmer 50 minutes; add the cooked macaroni and cook another 10 minutes. Sprinkle with Parmesan cheese to serve.
Per Serving: 424 calories; 30.6 g fat; 24.1 g carbohydrates; 14.9 g protein; 62 mg cholesterol; 1180 mg sodium. Full nutrition
ReviewsRead all reviews 3
We thought this was amazing! I am already dreaming of making it again. The only thing I did differently was I forgot the parmesan cheese & I used chopped up Genoa Salami instead of the peppero...
wonderful soup..but I change the sausage or pepperoni to hambuger and I used 4 cups of beef broth,no butter..and added 1 cup of carrots 1/2 cup onions...very tasty I will make this again