- 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.