Ingredients
- 1 tablespoon olive oil plus more for drizzling
- 1 medium yellow onion diced
- 2 garlic cloves minced
- 2 medium carrots peeled and sliced
- 1 red bell pepper chopped
- 1 green bell pepper chopped
- 1 zucchini diced
- 1 ½ cups green beans trimmed and cut into chunks
- 2 medium potatoes peeled and diced
- ½ cup crushed tomatoes or tomato passata
- 6 cups chicken broth
- 1 ½ cups smoked sausage kielbasa, sliced into rounds
- ½ cup elbow macaroni or other small pasta
- 1 teaspoon dried oregano
- Salt and black pepper to taste
- Fresh parsley chopped (plus more for garnish)
Instructions
- Heat the olive oil in a large pot over medium heat. Add the diced onion and garlic, and cook for 2–3 minutes until softened and fragrant.
- Stir in the carrots, red and green bell peppers, zucchini, green beans, and potatoes. Cook for 4–5 minutes, stirring occasionally.
- Pour in the chicken broth and add the crushed tomatoes. Stir in the sliced sausage and oregano. Season with salt and pepper.
- Bring everything to a boil, then reduce heat and simmer for about 20 minutes, or until the potatoes and vegetables are tender.
- Stir in the elbow macaroni and cook for another 8–10 minutes, until just tender. Stir occasionally.
- Adjust seasoning if needed. Add a splash of water or broth if the soup gets too thick.
- Ladle into bowls, garnish with chopped parsley and a drizzle of olive oil, and serve with crusty bread.
Notes
- Gluten-Free Option: Skip the pasta or use your favourite gluten-free variety (cooked separately and added just before serving).
- Use smoked sausage for the BEST flavour. Chicken or turkey sausage works too!
- Stir in spinach or kale at the end for extra greens.
- The soup will thicken as it sits, just add broth to loosen it up when reheating.