Italian sausage-vegetable soup by Mama Steph

Mama Steph's Italian sausage-vegetable soup

Mama Steph created another new recipe that's perfect for a chilly night around your table. Enjoy!

Mama Steph's Italian Sausage-vegetable soup


1 package of Italian sausage links (usually 5 links, around 1 pound)

small bag of shredded carrots

1 medium onion, chopped

3 stalks of celery, thinly sliced

2-3 cloves of garlic, minced (or use 2 tsp jarred minced garlic)

1 bunch fresh parsley, rinsed and chopped (don't use stems)

1 TBS olive oil

1 TBS tomato paste

1 15 ounce can of Navy beans, rinsed

1 tsp red pepper flakes

1 15 can diced tomatoes

1 quart of chicken stock, homemade or canned

2 cups water

6-8 ounces dried small pasta, such as small elbow macaroni, or small rotini or ditalini.


Slice sausage into 1? rounds, or even smaller, if you prefer. Brown the pieces in a TBS olive oil in a large pot or Dutch oven. (I didn't use the whole package, but you certainly can if you'd like to! I used 3 links).

When sausage is browned, add a cup or more of shredded carrots, the onion, and the celery. Cook until softened, about 4 minutes.

Add the garlic and one TBS tomato paste. Stir in and allow a minute to warm the garlic and paste which releases their flavor and aromas.

Add the tomatoes, parsley, red pepper flakes and beans, and stir.

Add the chicken stock and water.Stir well. Add the dry pasta to the pot, and bring all to a boil. Allow to boil gently (but not boil so hard it scorches or boils over).

The pasta will be done in 10-15 minutes or so, and you can check by pulling out a piece and testing it before serving.

I don't even add salt to this soup, as it has so much flavor on its own! You can add some if you'd prefer, along with some ground black pepper and even some grated parmesan cheese!

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