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Chicken-Apple Sausage and Pasta Soup

This hearty soup makes a nice weekday lunch. Heat it in the morning and bring it to work in a thermos. By choosing a pasta made from whole wheat instead of semolina, you add more fiber to your meal.

  • Servings: 2
Chicken-Apple Sausage and Pasta Soup

Photography: Dana Gallagher

Source: Body+Soul, March


  • Coarse salt
  • 1/2 cup dried (2 ounces) whole-wheat elbow macaroni
  • 3 cups reduced-sodium chicken broth
  • 1 cup mixed frozen vegetables
  • 6 ounces chicken-apple sausage, quartered lengthwise and sliced crosswise 1/4 inch thick
  • 1/4 cup fresh basil or parsley leaves, coarsely chopped
  • 1/4 cup grated Parmesan cheese
  • 2 wedges store-bought corn bread, optional


  1. In a medium saucepan of boiling salted water, cook macaroni until al dente (slightly firm) following package instructions; drain.

  2. In the same saucepan bring the broth to a simmer over medium heat. Add the vegetables; cook 5 minutes. Add the sausage and macaroni and cook just until heated through. Remove from heat; stir in basil. Transfer to a thermos (or two); divide Parmesan and wrap separately. At lunchtime, add Parmesan and serve with a wedge of corn bread, if desired.


Reviews (2)

  • cirone 27 Jun, 2010

    i found the chicken apple sausage at my grocery store, made by a company called aidells.

    thought the soup was a bit thin-tasting w/ just chicken broth, though i guess it would depend on what kind of chicken broth you get. i added some chicken bouillon, kosher salt, ground pepper, and other random spices to give it more body. also, my sausage tended to float while the macaroni sank, so it required stirring before serving. otherwise, i thought the textures all worked together well.

  • lindalalonde 23 May, 2010

    And where would one get chicken-apple sausage?

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