Chicken Sausage, Curry Vegetable Soup

A crowd pleasing meal made with what you have on hand in less than 40 minutes!

serves 6


1 package of Aidellas Apple Chicken Sausage cut into ½ inch chunks
2 T good olive oil
6 C water
2 Knorr’s Chicken Bouillon Cubes
4 large garlic cloves sliced thinly
½ C white onion finely diced
4 C frozen mixed vegetable medley (peas, green beans, carrots, corn)
1 14.5 oz. can diced pet it tomatoes
2/3 C elbow macaroni
1 t good quality curry powder (I used Penzy’s “Curry Now.” You can order it online.)
¾ t kosher salt
¾ t black pepper
4-5 fresh sage leaves
1 ½ C finely cut dark Kale leaves


  • Heat 6 C of water to boiling. Add the bouillon cubes and let dissolve. Set aside. Heat a large Dutch oven to high. Add the oil and the onions and cook until soft. Add the sausage and cook until a bit browned, just a couple of minutes. Add the sliced garlic and cook turning constantly until fragrant being careful not to burn the garlic. Now add the can of tomatoes, 6 C bouillon water, curry powder, salt and pepper, and the sage leaves and bring to a boil. When boiling add the frozen veggies and the macaroni and then lower to a robust simmer. Let simmer for 15 minutes until pasta is cooked. Then add the kale and simmer for 2 minutes. Taste and add more salt and pepper if needed. Serve!

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