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Hearty Sausage Soup II

Rated as 4.2 out of 5 Stars

"A meal all by itself."
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1 h 35 m servings 481
Original recipe yields 8 servings (4 1/2 quarts)


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  1. Heat the olive oil in a large stockpot over medium-high heat; cook the sausage, onions, bell pepper, and garlic in the hot oil until the onion is tender, 5 to 7 minutes. Add the water, cabbage, carrots, diced tomatoes, tomato paste, beef bouillon cubes, seasoned salt, thyme, and cayenne pepper to the stockpot and bring to a boil. Reduce heat to medium-low, place a cover on the stockpot, and cook the soup at a simmer for 45 minutes. Stir the zucchini and beans into the soup; cook another 10 minutes.
  2. Bring a large pot with lightly salted water to a rolling boil. Cook the egg noodles in boiling water until cooked yet firm to the bite, about 5 minutes. Drain and stir into the soup. Ladle the soup into bowls, and top with Parmesan cheese to serve.

Nutrition Facts

Per Serving: 481 calories; 24.2 43.8 22.9 61 1951 Full nutrition

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Read all reviews 5
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This is so delicious - my family complained that I didn't make a larger batch. Of course, Freddy3, it's always wise to be cautious with salt (=sodium), so I used low sodium beef stock and left ...

Wonderful soup!!!my hubby "the cook" said this was a i know that if he loves it when I cook something it has to be Great!!!!

Too much sodium for us. Will not make again.

Very good. Use beef stock instead of water. I didn’t use seasoning salt because I did not have any. I also only added 2 bouillon cubs cut down on salt. Everyone loved it.

My husband and I LOVE this soup!!! To make it easier, I use a bag of coleslaw mix instead of the cabbage and carrots. I also leave out the noodles because we are watching our carbs -- it's ple...