Sausage and Vermicelli Soup

Name: Sausage and Vermicelli Soup
Total time: 40 min
Yield: 6
Cuisine: European
Ingredients: Sausages - 120 g; Potatoes - 240 g; Carrots - 100 g; Onions - 80 g; Paprika - 3 g; Dill - 15 g; Butter - 40 g; Vermicelli - 50 g; Water - 2000 g

Cookinero 16 Oct 2025

1180

A simple budget soup with potatoes, sausages and vermicelli. It will take you only 40 minutes to prepare. All the products are the most common.

How to cook Sausage and Vermicelli Soup

Step 1

Cut the sausages into 4-5 mm thick slices.

Step 2

Cut the potatoes into small 1 cm cubes.

Step 3

Finely chop the onion.

Step 4

Grate the carrots on a small grater.

Step 5

Finely chop the dill.

Step 6

Pour 2 liters of water into a saucepan and bring to a boil. Add the potatoes to the boiling water. Cook them over low heat, skimming off the foam periodically.

Step 7

Meanwhile, melt the butter in a frying pan. Add a teaspoon of ground paprika and fry it over medium heat for 1 minute.

Step 8

Add the onion to the pan and fry for 5 minutes until translucent. Then add the carrots and fry for another 3 minutes.

Step 9

Add sausages to the pan and fry for another 3 minutes.

Step 10

When the potatoes are almost ready, put the fried sausages and vegetables into the pan. Stir. Add the vermicelli to the soup and cook everything together for another 5 minutes.

Step 11

At the very end, add salt and pepper to taste. Add chopped dill.

Step 12

The soup with sausages and noodles is ready. Enjoy your meal!

Sausage and Vermicelli Soup - FAQ About Ingredients, Baking Time and Storage

Can I use a different type of pasta instead of vermicelli?

Yes, you can substitute vermicelli with other small pasta shapes like orzo, small shells, or even broken-up spaghetti. Just adjust the cooking time according to the pasta you choose, as cooking times can vary.

How should I store leftovers, and how long will they last?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly on the stovetop or in the microwave, adding a splash of water or broth if the soup has thickened too much.

Can I make this soup vegetarian?

Absolutely! To make it vegetarian, simply omit the sausage and use a plant-based sausage alternative. Use vegetable broth instead of water for more flavor. You might also want to add some chopped mushrooms or a bit of soy sauce for a savory, 'meaty' flavor.

Can I freeze this soup?

Yes, but with a caveat. Freeze it without the potatoes, as they can become grainy and unpleasant when thawed. If you've already added them, it's still possible, but the texture of the potatoes and pasta may change, becoming a bit softer. Thaw in the refrigerator overnight and reheat gently on the stovetop.

Can I make this soup spicier?

Yes! For more heat, add a pinch of red pepper flakes or a few dashes of hot sauce (like Tabasco) along with the paprika in step 7. You could also add a small, finely chopped chili pepper (like a jalapeño or serrano) when you fry the onions in step 8.

Can I use pre-cooked sausage?

Yes, you can use pre-cooked sausage. Since it's already cooked, you can add it directly in step 10 when you add the rest of the fried vegetable mixture to the soup, just to heat it through. This will prevent it from getting too tough or overcooked.

Can I make this soup gluten-free?

Yes! To make this soup gluten-free, ensure your sausage is gluten-free (many are, but check the label). Then, simply substitute the vermicelli with a gluten-free pasta of a similar size, like a small gluten-free pasta shape or even some brown rice vermicelli. Just be sure to check all your ingredient labels.

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Sausage and Vermicelli Soup

How to cook Sausage and Vermicelli Soup

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Step 12

Sausage and Vermicelli Soup - FAQ About Ingredients, Baking Time and Storage

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