Cajun Sausage Soup

Serves: 8
Total Calories: 566


1 1/2 pounds mixed sausages, cut into 1/2-inch rounds (Italian, Polilsh, Cajun, etc.)
3 tablespoons olive oil
2 large onions, sliced
2 large leeks, sliced
3 to 5 cloves garlic, pressed or finely minced
3 to 4 cans Cajun style stewed tomatoes
1 green bell pepper, chopped
3 small zucchini, sliced into 1/2-inch rounds
2 medium carrots, thinly sliced
1 can (small) garbanzo beans, drained
1 1/2 cups dry red wine
8 to 9 cups beef stock base
1 teaspoon Cajun Dust seasoning
1/2 teaspoon oregano
1/2 teaspoon sweet basil
1/2 teaspoon ground pepper
salt to taste
3 tablespoons fresh parsley, finely chopped
1 (10-ounce) package thin pasta, cut into short lengths
Parmesan cheese, for each serving


Saute sausage in large skillet until lightly browned. Drain well. In a large soup pot, saute onions, leeks, and garlic in oil over medium to high heat until limp. Add all remaining ingredients, except pasta and Parmesan cheese. Simmer slowly for 1 hour. Add pasta and continue simmering 1/2 hour. Serve with Parmesan cheese sprinkled on top.

Spiced with More Tall Tales - Soups, Stews and Chili

Nutritional Facts:

Serves: 8
Total Calories: 566
Calories from Fat: 336

This Cajun Sausage Soup recipe is from the Cee Dub's Dutch Oven and Other Camp Cookin' Cookbook. Download this Cookbook today.

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