Outta this world Sausage Pasta Soup

WJKing's Note:

This is SOOOOOooooo yummy! Whenever I get the chance, I share this recipe around, and it always gets rave reviews. This was collected from the May 2001 Light & Tasty magazine - and it's been a 'hit' here ever since! You won't be disappointed!

• Total Time: 42 mins
• Prep Time: 20 mins
• Cook Time: 22 mins

Ingredients:

Serves: 10

Yield: 2.5 quarts

• 1 1/2 lbs italian turkey sausage
• 1 medium green pepper, chopped
• 1/2 cup chopped onion
• 1 clove garlic, minced
• 6 -8 cups water
• 28 ounces diced tomatoes, undrained
• 1 tablespoon sugar
• 1 tablespoon Worcestershire sauce
• 2 teaspoons chicken bouillon granules
• 1 teaspoon salt
• 1 teaspoon dried basil
• 1 teaspoon dried thyme
• 2 1/2 cups uncooked bow tie pasta

Directions:

1. Remove sausage casings& cut (or tear) into 1/2" pieces.
2. In large kettle, cook sausage over medium heat for 5-7 minutes, or until no longer pink.
3. Remove sausage w/ a slotted spoon.
4. Drain, reserving 2 T.
5. drippings.
6. Saute pepper, onion& garlic 4-5 minutes (in the drippings) or until tender.
7. Add the water, tomatoes, sugar, Worcestershire, bouillon, salt, basil, thyme& sausage.
8. Bring to a boil, then add pasta.
9. Reduce the heat& simmer uncovered 18-22 minutes, or until pasta is tender.

Reviews

[luvinlif2k]

Hey 'cous!-- had to add this comment -- Hubby doesn't like the same thing for two consecutive non-breakfast meals. He's been eating this soup for an entire week!-- When you made this for for Farm Show week it was a total hit. My initial comment was I would never be able to make it for Hubby because he wouldn't like the peppers ... well I'm glad I didn't offer to eat my hat! Hubby loved it! He said he loved the grease ... well there wasn't any ... I had to add a bit of olive oil to do the onions, peppers, and garlic. I used a small orange pepper instead of the green. "He-who-doesn't-like-turkey" was dumbfounded when I told him it was turkey sausage! Even 15 mo. old daughter loves this soup! A very YUMMY 5-stars from me and my family! This recipe proves that you don't need beef and fat/grease for a recipe to be really good.

[Linda B]

What a great tasting soup! I made it for supper when we were expecting guests. They cancelled at the last minute so I froze most of it before I added the pasta. The next weekend I defrosted the soup, heated it, added the pasta, cooked for 20 minutes, and it was just as good as the first day. Then I had the treat of having soup every day (I am not kidding) at lunch for a week. Try this; you will like it!

[susan3223]

This is a favorite at lunchtime in my restaurant. Thank you for a surefire winner! I add a little balsamic vinegar for interest!