• 2 tablespoons olive oil
  • 1 (1 pound) package smoked sausage, chopped
  • 2 onions, chopped
  • 1 green bell pepper, chopped
  • 2 cloves garlic, minced
  • 10 cups water
  • 3 cups chopped cabbage
  • 2 carrots, thinly sliced
  • 1 (15.5 ounce) can diced tomatoes
  • 1 (6 ounce) can tomato paste
  • 4 beef bouillon cubes
  • 1 teaspoon seasoned salt
  • 1/2 teaspoon dried thyme leaves
  • 1 dash cayenne pepper
  • 2 small zucchini, chopped
  • 1 (15 ounce) can kidney beans, rinsed and drained
  • 1 (8 ounce) package thin egg noodles
  • grated Parmesan cheese


Heat the olive oil in a large stockpot over medium-high heat; cook the sausage, onions, bell pepper, and garlic in the hot oil until the onion is tender, 5 to 7 minutes. Add the water, cabbage, carrots, diced tomatoes, tomato paste, beef bouillon cubes, seasoned salt, thyme, and cayenne pepper to the stockpot and bring to a boil. Reduce heat to medium-low, place a cover on the stockpot, and cook the soup at a simmer for 45 minutes. Stir the zucchini and beans into the soup; cook another 10 minutes.

Bring a large pot with lightly salted water to a rolling boil. Cook the egg noodles in boiling water until cooked yet firm to the bite, about 5 minutes. Drain and stir into the soup. Ladle the soup into bowls, and top with Parmesan cheese to serve.