Chicken Sausage Soup Recipe

by Marcy on February 18, 2014 · 0 comments

Chicken Sausage Soup Recipe

Chicken Sausage Soup Recipe

Winter has been a bit of a beast this year for much of the country, and I know that I have been making a lot of soup. I love that soup recipes are versatile and often easy to throw together. You can leave a pot of soup simmering on the stove for hours, or place the ingredients in your crockpot and let it cook all day long. Many soups freeze beautifully as well! I love doubling my soup recipes and freezing the extras for a quick and easy  meal on a night when I don’t feel like cooking. Most soups reheat well, which can make for tasty lunches throughout the week. Soups are often budget friendly, and are a great way to use up random bits of leftovers that are hanging out in the fridge or pantry.

Soups are often good for you too, since many include vegetables that you might not be eating on a typical night. Take this recipe for Chicken Sausage Soup as an example. This hearty, colorful soup has butternut squash in it – a veggie that I LOVE in soup, but one that doesn’t make it to our dinner table on a regular basis.

When it comes to meat I use beef, ground turkey and chicken on a weekly basis. (Tip: see my article How to Save Money on Meat) Sometimes I get in a rut and want to try something new, so I have been experimenting with turkey and chicken sausage lately. If you are in the mood for a hearty bowl of soup, be sure to try this Chicken Sausage Soup Recipe! If you decide to throw it in the crockpot, be sure to wait until the last hour or so to add the pasta – or cook the pasta on your stovetop and add it to the rest of the soup. I’m actually cooking this delicious recipe up tonight, and I can’t wait!

Chicken Sausage Soup
Recipe courtesy of Stretching a Buck.
  • 2 tablespoons olive oil
  • 1 (12oz) package of Smoked Chicken Sausage
  • 2 cloves garlic
  • 2 large carrots, diced
  • 2 celery stalks, diced
  • 1 cup yellow onion, diced
  • 1 teaspoon granulated garlic
  • Salt and Pepper to taste
  • 1 (14.5oz) can diced tomatoes
  • 6 cups chicken stock
  • 1 cup diced butternut squash
  • 2 cups tomato sauce
  • 8oz pasta shells
  • Shredded Parmesan cheese for serving
  1. Slice the chicken sausage into round pieces. Add to a skillet with the olive oil, onion and brown over medium high heat. Add the garlic in just before the sausage is done and cook 1 minute. Transfer the mixture to a stockpot.
  2. Add the carrots, diced tomatoes, butternut squash, and all of the liquids. Season with the garlic, onion, salt and pepper. Bring to a boil, then reduce to low and simmer until the vegetables are tender, about 15 minutes.
  3. Meanwhile, boil water and cook the pasta until al dente. Add the pasta just before serving.


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