Spicy Sausage Soup recipe from Chef Pat Mac


1 lb spicy ground sausage

1 cup diced yellow onions

½ cup each red and green peppers diced

½ cup diced carrots

½ cup diced celery

2 cloves of garlic minced

1 15 ounce can beef broth

1 15 ounce can tomato sauce

1 10 ounce can Rotel diced tomatoes

1 4 ounce can dice green chilis- hot

1 28 ounce can crushed tomatoes

1 6 ounces can tomato paste


Brown sausage, drain grease, add all vegetables and sauté for five minutes. Turn to med/low heat, cover and simmer for 10 minutes occasionally stirring. Add rest of ingredients and simmer with the lid on for 15 minutes.

Add 1 cup small elbow macaroni cooked and drained if preferred

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