Zang! Hamburger and Sausage Soup: A Culinary Hug in a Bowl

The first time I tasted Zang! Hamburger and Sausage Soup, I was bundled in a mismatched collection of sweaters and socks, perched on a stool in my Grandma’s kitchen. Outside, a November wind howled, but inside, the air was thick with the savory aroma of simmering meat and herbs. It was a culinary blanket, a warm and comforting antidote to the gray chill of the day, and a memory I cherish. Now, decades later, I find myself making this soup for my own family, carrying on a tradition of warmth and deliciousness.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 8-16 hours
• Total Time: 8 hours 15 minutes – 16 hours 15 minutes
• Servings: 4-6
• Yield: 3 1/2 quarts
• Dietary Type: Varies (Can be adapted to be gluten-free)

Ingredients

• 1 lb lean ground beef
• 1 lb Polish sausage, sliced
• 1/2 teaspoon seasoning salt
• 1/4 teaspoon oregano
• 1/4 teaspoon basil
• 1 (1 1/2 ounce) envelope dry onion soup mix
• 6 cups boiling water
• 1 (16 ounce) can whole tomatoes
• 1 tablespoon soy sauce
• 1 cup celery, sliced
• 1 cup elbow macaroni, uncooked
• Grated Parmesan cheese, for serving (optional)

Equipment Needed

• Large frying pan
• Crock-Pot (slow cooker)

Instructions

1. Begin by browning the lean ground beef and sliced Polish sausage in a large frying pan over medium-high heat. As the meat cooks, break it apart with a spoon or spatula until it’s evenly browned and crumbly. This step is crucial for developing a rich, savory flavor base for the soup.

2. Once the meat is fully browned, carefully drain off any excess grease. This will prevent the soup from becoming overly greasy and will allow the other flavors to shine.

3. Next, transfer the browned ground beef and sausage to a crock-pot.

4. Add the remaining ingredients to the crock-pot, except for the elbow macaroni. This includes the seasoning salt, oregano, basil, dry onion soup mix, boiling water, whole tomatoes, soy sauce, and sliced celery.

5. If using whole tomatoes, either crush them by hand before adding, or use a spoon to break them up once they’re in the crock-pot. Crushing the tomatoes helps them to incorporate into the soup more evenly and release their flavorful juices.

6. Stir all the ingredients together thoroughly to ensure that everything is well combined.

7. Cover the crock-pot and cook on the low setting for 8-16 hours. The longer cooking time allows the flavors to meld together beautifully, creating a deeply satisfying and flavorful soup. The exact cooking time will depend on your crock-pot and desired level of tenderness.

8. One hour before serving, turn the crock-pot setting to high and add the uncooked elbow macaroni. This ensures that the macaroni cooks properly and doesn’t become mushy.

9. Stir the soup gently to distribute the macaroni evenly.

10. Continue cooking on high for one hour, or until the macaroni is tender.

11. Serve hot, garnished with grated Parmesan cheese, if desired. The Parmesan cheese adds a salty, umami punch that complements the savory flavors of the soup perfectly.

Expert Tips & Tricks

• Enhance the Flavors: For an even richer flavor, consider adding a tablespoon of tomato paste along with the canned tomatoes. The tomato paste will add depth and complexity to the soup.

• Spice it Up: If you like a little heat, add a pinch of red pepper flakes or a dash of hot sauce to the soup.

• Make Ahead: This soup is perfect for making ahead of time. Simply prepare it as directed and store it in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the crock-pot.

• Customize with Vegetables: Feel free to add other vegetables to the soup, such as carrots, potatoes, or bell peppers. Just be sure to adjust the cooking time accordingly.

• Adjust the Liquid: If you prefer a thicker soup, you can add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) during the last 30 minutes of cooking. This will help to thicken the soup to your desired consistency.

• Avoid Mushy Macaroni: The timing for adding the macaroni is critical. Adding it too early will result in mushy macaroni. Adding it too late will result in undercooked macaroni. Follow the instructions carefully to ensure perfectly cooked macaroni.

Serving & Storage Suggestions

Serve Zang! Hamburger and Sausage Soup hot in bowls, garnished with grated Parmesan cheese. A dollop of sour cream or a sprinkle of fresh parsley also makes a nice addition. Pair it with crusty bread or crackers for dipping.

Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days. It can also be frozen for up to 2 months. To reheat, thaw in the refrigerator overnight and then heat gently on the stovetop or in the microwave.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	727.2 kcal	N/A
Calories from Fat	406 g	56%
Total Fat	45.1 g	69%
Saturated Fat	16.5 g	82%
Cholesterol	153.6 mg	51%
Sodium	2208.2 mg	92%
Total Carbohydrate	33.7 g	11%
Dietary Fiber	3.5 g	13%
Sugars	6.3 g	N/A
Protein	44.6 g	89%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Gluten-Free: To make this soup gluten-free, use gluten-free macaroni and ensure that the dry onion soup mix is also gluten-free. Many brands offer gluten-free options.
• Vegetarian: While the core recipe contains meat, a vegetarian version can be created using plant-based ground “beef” and sausage substitutes. Use vegetable broth instead of water.
• Spicy Sausage: For a kick, use hot Italian sausage instead of Polish sausage.
• Different Tomatoes: Use diced tomatoes or crushed tomatoes instead of whole tomatoes.
• Bean Addition: Add a can of drained and rinsed kidney beans or cannellini beans for added protein and fiber.

FAQs (Frequently Asked Questions)

Q: Can I use different types of sausage?
A: Absolutely! Feel free to experiment with different types of sausage, such as Italian sausage, chorizo, or even chicken sausage. Just be sure to adjust the cooking time accordingly.

Q: Can I freeze this soup?
A: Yes, this soup freezes very well. Allow it to cool completely before transferring it to an airtight container or freezer bag. It can be stored in the freezer for up to 2 months.

Q: Can I make this soup on the stovetop?
A: Yes, you can make this soup on the stovetop. Simply brown the meat in a large pot, then add the remaining ingredients and simmer for about 30-45 minutes, or until the macaroni is tender.

Q: Do I have to use dry onion soup mix?
A: The dry onion soup mix adds a lot of flavor to the soup, but if you don’t have it on hand, you can substitute it with 1 teaspoon of onion powder and 1/2 teaspoon of garlic powder.

Q: Can I add other vegetables?
A: Yes, feel free to add other vegetables to the soup, such as carrots, potatoes, or bell peppers. Just be sure to adjust the cooking time accordingly.

Final Thoughts

Zang! Hamburger and Sausage Soup is more than just a recipe; it’s a culinary hug in a bowl, a warm and comforting tradition that I hope you’ll share with your loved ones. Don’t be afraid to experiment with different variations and substitutions to make it your own. Once you try this recipe, I am confident it will become a new family favorite. Enjoy! Consider serving with a crisp garden salad and a glass of bold red wine.