Ingredients
- 1 lb Pork Sausage raw bulk pork sausage, or casings removed
1 med Yellow Onion yellow, diced- 3 lg Red bell peppers diced
4 cloves Garlic minced
2 tbsp Butter unsalted
⅓ cup All-Purpose Flour
8 cups Chicken broth low sodium- 12 oz frozen homestyle egg noodles uncooked, such as Reames; not dry egg noodles
½ tsp Kosher Salt plus more to taste after cooking
1 tsp Dried Basil dried
1 tsp Thyme dried- 1 tsp Savory dried
1 tsp Black pepper freshly ground- 2 oz Spinach fresh, chopped (use more if you like)
Instructions
- Heat a large soup pot or Dutch oven over medium heat. Add the pork sausage, breaking it into small pieces. Cook for about 4 minutes, then add the onion and red peppers. Continue cooking for 7–10 minutes, stirring, until the vegetables soften and the sausage is cooked to 160°F (71°C), checked with a thermometer. Spoon off excess fat if needed.
- Stir in the garlic for 30 seconds. Add the butter and stir until melted. Sprinkle the flour evenly over the sausage and vegetables and stir for 1–2 minutes so no dry flour remains.
- Gradually stir in 2 cups broth until the flour mixture is smooth, scraping the pot bottom. Add the remaining 6 cups broth, salt, basil, thyme, savory and black pepper. Bring to a boil, then reduce to a steady simmer.
- Add the frozen homestyle noodles directly from the freezer. Return to a simmer and cook uncovered for their package time, commonly about 20 minutes, stirring occasionally until tender throughout. Add broth or water if the soup becomes too thick. Different noodle products may need different cooking times.
- Add the chopped spinach and simmer for 2–3 minutes until wilted. Taste and adjust salt and pepper, then serve hot.
Notes
Use a 6-quart or larger pot. The timing is for frozen, uncooked homestyle egg noodles, not dry or quick-cook noodles. Follow the package directions and check tenderness.
Start with less salt because sausage and broth vary. Yield is approximately 8 servings. Noodles absorb liquid during storage; add broth while reheating. Refrigerate in shallow containers within 2 hours and use within 3 days; reheat to 165°F (74°C).
Adapted from A Farmgirl’s Dabbles’ Sausage and Red Pepper Soup, with clarified noodle and sausage cooking guidance.
