You all know how much I love Easy Family Dinner Ideas like soup. Make it tomato based & I’m all over it. Even better, add some meat, a little pasta or maybe even some spinach or other veggie & I’m in heaven. I love, love, love tomato based soups any time of year. But these chilly months really give me the excuse I need to cave into those cravings & whip up a big ol’ stockpot of hearty goodness. Really – I crave it almost as much as I crave pulled pork. Even just telling you about this soup makes my mouth water & I have to really fight the urge to head to the kitchen & make some more. This particular Macaroni & Sausage Soup was one that made me truly sad when I tried to stick to my “no going back for seconds” rule. I so wanted another helping.
This was so hearty & filling. I really did want more – then I waited just a couple minutes & the fullness started settling in. Then I was happy I didn’t stuff myself. However I was quite excited knowing that we had plenty of leftovers for the next night. I literally looked forward to it all day long. Don’t you just love recipes like that?!
Macaroni & Sausage Soup
Ingredients
- 2 pounds ground sausage
- 2 28 ounce cans crushed tomatoes
- 1 (12 ounce can tomato paste
- 32 ounces chicken stock
- 1 qt half & half
- 1/2 pint heavy cream
- 1/2 tbsp minced onion
- 1/2 stick butter
- 2 cups elbow macaroni
- 6 ounces shredded Parmesan cheese
- Salt pepper, granulated garlic to taste
- Top with croutons to serve
Instructions
- Brown sausage in large skillet over med-high heat adding all seasonings (onions, garlic, salt, pepper & granulated garlic) as you cook
- Add crushed tomatoes, tomato paste, chicken stock, browned ground sausag to a large stock pot.
- Bring to a boil- stirring frequently – Add additional seasonings to taste.
- Continue to boil 5-10 minutes for flavors to marry
- In another pot cook your macaroni to package directions & drain (usually 8-12 minutes)
- Reduce heat on soup & slowly add in half & half & heavy cream – stir well
- Bring soup to a simmer- Do Not Boil. Simmer about 5 minutes
- Add in Parmesan cheese & cooked macaroni
- Stir until cheese has melted & blended into the soup.
- Serve with a little more cheese on top
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Yummi Haus cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
Want more soup recipes?
Jalapeno Cheddar Chicken Soup – in the crock pot
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Vicki says
This soup was so divine. Used diced tomatoes instead of crushed, and Italian mild bulk sausage; it was such a hit at our house. Definitely goes on the “crave often” list!
Vicki @ mtnhomeblog.com
Gina Kleinworth says
Oh Vicki – I’m so happy to hear that you not only made the soup but that you loved it. It’s almost always on the menu wish list here too.