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Taken from Iowa Girl Eats

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Rate this recipe 4.6/5 (8 Votes)


  • 1/2 lb spicy Italian sausage
  • 4 cups water
  • 2 cups marinara sauce
  • 1 beef bullion cube
  • 3 cups vegetables (I used 1 cup each zucchini, corn and frozen peas)
  • 2 Tablespoons parmesan cheese
  • 1 1/2 teaspoon Italian seasoning
  • 1 teaspoon dried parsley
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon salt
  • couple grinds black pepper
  • 1/2 cup small dried pasta
  • Instructions


Servings 6
Adapted from


Step 1

Brown and crumble sausage in a large soup pot until cooked through. Drain if a lot of fat remains in the pot. Stir in water, marinara sauce, beef bullion, parmesan cheese and seasonings. Bring to a boil, cover, then reduce heat and simmer for 10 minutes, or until vegetables are cooked through. Add in pasta and simmer, uncovered, until done.
Note: Pasta will soak up some of the liquid as it cools, so may need to add more water or beef broth when reheating.


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