Italian Sausage Hamburger Helper Soup

Italian Sausage Hamburger Helper Soup Recipe

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Cindi Bauer


I created this soup back in 2010, using a box of Betty Crocker Hamburger Helper Italian Sausage Flavor. This soup is hearty and delicious!

☆☆☆☆☆ 0 votes
5 - 6
Stove Top


(6.9 oz.) box hamburger helper italian sausage flavor
1 lb.
sweet italian sausage
3/4 cup
diced onion
2 large
garlic cloves, minced
dashes ground black pepper
(10-1/2 oz.) cans campbell's beef broth
soup cans water
(14.5 oz.) can stewed tomatoes
1/2 cup
thinly sliced carrot (l used baby carrots)
1 zucchini
(9 oz.) cut into 1/4-inch pieces
8 oz.
frozen green beans
1/4 tsp.
italian seasoning
kraft grated parmesan cheese (optional)

How to Make Italian Sausage Hamburger Helper Soup


  • 1Spray the inside of a stock-pot, with a no-stick cooking spray.
  • 2To the pot, add the sausage, and season it with a bit of black pepper, if desired. (Do not add salt to this recipe!)
  • 3Brown the sausage over medium heat; stirring to break up the meat.
  • 4While the sausage is browning, cook the frozen green beans in a microwave, till they are about three quarters of the way done; drain beans and set them aside. (I cooked the beans in an 850 watt microwave for 6 minutes, but stirring them after 3 minutes I also season the beans with a bit of black pepper).
  • 5When sausage is done browning, then drain it in a colander.
  • 6To the stockpot, lightly sauté the onions for a minute or two. (Add a bit of vegetable oil if need be.)
  • 7Add garlic to the pot, and sauté the garlic for about 1 minute.
  • 8Place sausage back into the pot, then sprinkle the seasoning packet from the hamburger helper over all, and stir to coat the meat.
  • 9To the pot add the following ingredients: the beef broth, one and a half soup cans of water, the stewed tomatoes, sliced baby carrots, zucchini, green beans, the Italian seasoning, and the rotini pasta that's included in the boxed hamburger helper.
  • 10Bring soup to a boil, then lower the heat, and simmer the soup for about 14 minutes.
  • 11Remove soup from heat, stir the soup, and serve.
  • 12If desired, sprinkle each bowl of soup with a bit of the parmesan cheese.
  • 13Note: I noticed after cooking the soup, the carrots seemed to be slightly crisp. For those who'd prefer them to be a bit more cooked, I would do the following after adding the cooked meat, the seasoning packet, onion, garlic, broth, water, and just the carrots to the stockpot. Bring those ingredients to a boil, then lower the heat, and simmer it for 5 minutes. Then add the remaining ingredients, (the stewed tomatoes, zucchini, green beans and Italian seasoning) and bring the soup to a boil, then reduce the heat, and simmer the soup for about 14 minutes.

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