A Soup That Traveled Across the Country

As part of our 2026 Synod Assembly under the theme Rooted in God’s Story, we are creating a community recipe book — Rooted at the Table. Submit your recipe by Friday, May 1, 2026, and learn more here.

Submitted by Lynn Davis (Christ Lutheran Church, Sedona)

This Italian sausage soup has traveled across states and congregations.

First experienced in Louisiana, it became a favorite wherever Lynn and her husband moved—eventually becoming a staple in Sedona.

Italian Sausage Soup

Ingredients

• 1 pound Italian Sausage

• 1 medium onion, chopped

• 1 15 oz can petite diced tomatoes

• 1 cup macaroni

• 1 Tablespoon dried basil

• Salt and pepper to taste

• 2 quarts of chicken broth (can use box or chicken broth starter)

Instructions

• Sauté onions till soft and set aside

• Cook sausage until done, drain grease.

• Combine sausage, onions, tomatoes, basil, and broth and heat until boiling, or longer to blend flavors.

• Meanwhile, boil macaroni separately in water until ala dente, drain, and set aside.

• Combine all ingredients and heat shortly before serving. Macaroni may get mushy if combined too soon.

• Add salt, pepper to taste and serve.

Story

My husband and I were both in the Air Force and moved around during our careers. One of our transfers led us to Shreveport, Louisiana. This soup was served during Lent and was a great hit with church members. As we moved, we shared this soup with our various church homes including Colorado, Texas, and Oklahoma. Now, it is a favorite at Christ Lutheran Church and I make it each year during our Wednesday soup, sandwich, and Lenten worship services.