This 30-minute sausage soup with potatoes, orzo pasta, sweet bell peppers, and carrots is a true lifesaver for the modern home cook. There is a special category of simple, comforting homemade dishes that remain incredibly delicious regardless of how basic the ingredients are. In this recipe, the foundation is a rich chicken broth and golden sautéed vegetables, with juicy sausage or thick frankfurters taking center stage. The aroma of toasted onions and sweet peppers instantly fills the kitchen with warmth, promising a satisfying meal in just half an hour. It is the perfect bowl for when you need to quickly warm up and recharge after a long day.
A hearty and aromatic sausage soup served with crispy croutons and fresh herbs is the perfect quick lunch.
Ingredients
- 200 g (7 oz) bologna-style cooked sausage (Varenaya kolbasa) or thick frankfurters
- 200 g (7 oz) potatoes
- 100 g (3.5 oz) yellow onion
- 100 g (3.5 oz) carrots
- 130 g (4.5 oz) red sweet bell pepper
- 70 g (2.5 oz) small pasta (such as orzo or risoni)
- 1 L (4 cups) chicken broth
- 1 bunch fresh parsley
- Butter and vegetable oil for sautéing
- Salt and black pepper to taste
How to Make the Sausage Soup
Thinly slice the yellow onion into half-moons. In a heavy-bottomed pot, melt a tablespoon of butter with a splash of vegetable oil to prevent burning. Toss the sliced onion into the melted fat, add 2-3 tablespoons of chicken broth, and sauté over medium heat for 5 minutes.
Start by sautéing the onions in a mixture of butter and vegetable oil until soft.
Peel and grate the carrots on a coarse grater. Once the onions turn translucent, add the grated carrots and another couple of tablespoons of chicken broth. Simmer everything together for another 5 minutes.
Add the carrots and a splash of broth so the vegetables simmer gently, releasing their flavor and color.
Core and seed the sweet red bell pepper, then dice it. Add the diced pepper to the pot and quickly sauté with the other vegetables.
The sweet red bell pepper adds a pop of color and a pleasant touch of sweetness to our soup.
Peel the potatoes and cut them into large cubes. Add the potatoes to the pot along with the small pasta—we are using orzo (also known as risoni), which looks like grains of rice.
Risoni pasta looks like grains of rice and is an excellent addition to thick, quick soups.
Strain the chicken broth directly into the pot. Season with salt to taste, bring to a boil, and simmer gently until the potatoes and orzo are tender.
Use strained chicken broth to create a clear and flavorful base for the soup.
Slice the bologna-style cooked sausage (Varenaya kolbasa) or thick frankfurters into chunky rounds. Score the slices slightly so they curl and open up beautifully when heated, then drop them into the boiling soup. Warm through for a couple of minutes, then remove the pot from the heat. Tip: Tossing in a small piece of smoked sausage makes this soup even more deeply flavored.
Scoring the sausage slices turns them into attractive little 'flowers' as they cook in the broth.
Finely chop a small bunch of fresh parsley or your favorite herbs. Garnish the sausage soup with the chopped herbs, ladle into bowls, and serve immediately. Top with Smetana (sour cream) or mayonnaise if desired. Your comforting 30-minute soup is ready. Enjoy!
Generously sprinkle the finished soup with freshly chopped herbs for a vibrant aroma right before serving.
I made the chicken broth for this recipe using leftover chicken scraps, which I usually collect in the freezer along with onion ends, carrot peels, and herb stems. When I have a large enough bag, I dump everything into a pot and cover it with hot water. Add salt, pepper, and a few bay leaves, and in an hour or so, you have a rich broth perfect for soups or flavorful meat gravies. Serve this quick 30-minute sausage soup piping hot, topping each bowl with a generous dollop of thick Smetana (sour cream) and a sprinkle of freshly chopped parsley or dill. If you want a deeper, more savory flavor, replace some of the cooked sausage with smoked hunting sausages (Okhotnichyi kolbaski) or add a pinch of smoked paprika while sautéing the vegetables. This soup keeps beautifully in the fridge, becoming even more flavorful the next day, so feel free to make a larger batch for the whole family.
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