Sausage and macaroni soup

    1 hour 10 min

    A spicy, meaty, hearty soup that's sure to warm you up, deliciously so! Spicy pork sausage mingles nicely with macaroni, mushrooms and spices in a tomato and beef based broth.

    5 people made this

    Serves: 6 

    • 100g macaroni pasta
    • 250g spicy pork sausages, casings removed
    • 800g passata with basil
    • 800ml beef stock
    • 100g sliced fresh mushrooms
    • 4 tablespoons butter
    • 100g chopped pepperoni
    • onion powder to taste
    • garlic granules to taste
    • ground black pepper to taste
    • 2 tablespoons grated Parmesan cheese

    Prep:5min  ›  Cook:1hr5min  ›  Ready in:1hr10min 

    1. Bring a large pot of lightly salted water to the boil; add the pasta and cook until al dente, 8 to 10 minutes; drain.
    2. Crumble the sausage into a large, deep frying pan over medium heat; cook and stir the sausage until completely browned, 5 to 7 minutes.
    3. Combine the cooked sausage, passata, beef stock, mushrooms, butter, pepperoni, onion powder, garlic granules and pepper in a large pot over medium heat and simmer 50 minutes; add the cooked pasta and cook another 10 minutes. Sprinkle with Parmesan cheese to serve.

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    Reviews in English (3)


    We thought this was amazing! I am already dreaming of making it again. The only thing I did differently was I forgot the parmesan cheese & I used chopped up Genoa Salami instead of the pepperoni. (only because I thought it would be similar & I didn't feel like going back to the store) I thought this tasted like a silky, pizzaish soup. DELISH!!! Thanks for sharing this recipe!  -  19 Jan 2011  (Review from Allrecipes US | Canada)


    wonderful soup..but I change the sausage or pepperoni to hambuger and I used 4 cups of beef broth,no butter..and added 1 cup of carrots 1/2 cup onions...very tasty I will make this again  -  29 Apr 2010  (Review from Allrecipes US | Canada)


    I have a couple of suggestions for this recipe that I think will be helpful. First of all I was extremely impressed with how much flavor came out of something I put so little effort into. To make things more simple, there is no need to dirty up 3 pots and it can all be done in one. Brown your sausage in your soup pot and then add all other ingredients except the pasta and the parm. Add your pasta to the pot in the last 10-15 minutes cooking time and there you go. One thing I highly recommend is to skip the butter altogether. The sausage and pepperoni yield plenty of grease (almost too much) and the butter is simply not needed. While this is SO simple and effortless for all of the flavor it packs, I think adding some fresh herb such as parsley, basil, oregano, etc. would step the flavor up even that much more. If you were so inclined to chop up some green bell pepper I think that would work nicely too. I used Ditalini pasta because that is what I had but imagine any dry pasta would work just fine. If you like pizza and you like soup that appears you have fussed over it for hours, give this one a try. Thanks for sharing FISHINLYN!  -  15 Feb 2015  (Review from Allrecipes US | Canada)