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Beef Sausage & Vegetable Soup

  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour


A hearty flavorful soup that isn’t really soupy at all. Serves family of 5. Yields some leftovers.



For the Ground Beef Sausage

  • 1 pound ground beef
  • 2 ½ teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1 teaspoon rubbed sage
  • 1 teaspoon salt
  • ½ teaspoon pepper

For the Soup

  • 1 1/2 cups chopped carrots
  • 1 cup chopped celery
  • 1/2 cup chopped onion
  • 3 garlic cloves, pressed
  • 1 pint whole canned tomatoes
  • 114 ounce can tomato sauce
  • 4 cups beef broth
  • 1 1/2 teaspoons dried oregano
  • 1 1/2 teaspoons dried basil
  • 3 cups bow-tie pasta, cooked al dente


  1. In a bowl thoroughly combine, ground beef, garlic powder, onion powder, rubbed sage, salt and pepper, making your ground beef sausage.
  2. Heat a medium to large stockpot over medium-high heat, add the beef sausage, break up into small pieces, and brown for 8-10 minutes or until the beef sausage is no longer pink. Once the sausage is thoroughly cooked, drain and return to heat.
  3. Add the carrots, celery, onion, garlic, tomatoes, tomato sauce, beef broth, oregano, and basil to the stock pot. Give it a stir, making sure all the ingredients are combined. Bring to a boil over medium-high heat then reduce heat to medium and simmer for 15-20 minutes or until the carrots and celery are fork tender.
  4. Add the pasta, give the soup a good stir, remove from heat, and let stand for 5 minute. Serve with homemade bread or crackers. Enjoy!