By Lunchmeat on April 03, 2006
Photo by Kim127
Photo by Kim127
"I made up this recipe and hope you like it as much as we did. I used a spicy cajun andoulle sausage but you could use your favorite."
Serving Size: 1 (374 g)
Servings Per Recipe: 6
"Delicious soup! My family enjoyed this last night with grilled cheese sandwiches. My son (7 yrs.) kept saying over and over how good the soup was! I used a ring of Hillshire Farm smoked sausage, Great Northern white beans, and mini penne for the pasta. I added some extra spices-Emeril's Essence, a little sugar, 1 tsp. dried basil, crushed red pepper flakes and a bay leaf. I sauteed chopped carrots with the onion, garlic, bell pepper, as I can't seem to make a soup without carrots-lol! I chopped some yellow summer squash along with the zucchini, fresh minced parsley and I threw in some frozen cut green beans. I loved that you can cook the noodles right in the soup and there is still plenty of broth! I don't care for thicker soups , I love broth, so this was a perfect! A very easy and yummy recipe and it leaves alot of room to add or leave out whatever you want! This will be a definite do over-very economical too! Thanks for the recipe, Lunchmeat!"
"Hi Lunchmeat! First of all, I would like to thank you for the lovely 5-star review of my Chicken Waldorf Salad. I am so glad you enjoyed it. To show my appreciation, I made this one and boy am I glad I did. It has been really cold and this soup was just what we needed. Great comfort food at its best. I followed the recipe exactly and it turned out perfect. Thanks so much for sharing it, I can't wait to make it again."
"Really simple and easy soup to put together. I used sweet italian sausage, white beans and shell pasta. Loved the flavor the sausage gave to the soup. Thanks for a great dinner!!"