Sausage and Mushroom Soup
Sausage Mushroom Soup is just what you need to stay warm this winter. A broth based soup bursting with flavor from Italian sausage and mushrooms. A quick and easy one pot soup that is a great weeknight dinner.
Prep Time20 mins
Cook Time20 mins
- 2 tablespoons olive oil
- 1 ¼ lb Italian sausage about 4 sausages
- 1 onion chopped
- 3 cloves garlic minced
- 1 lb mushrooms sliced
- 7 cups chicken broth
- ½ teaspoon dried thyme
- ¼ teaspoon red pepper flakes
- 4 tablespoons fresh parsley chopped
- 1 ¾ teaspoons salt
- ¼ lb angel hair pasta
- ⅛ teaspoon pepper
In a large pot, heat 1 tablespoon olive oil over moderate heat. Add sausages and cook, turning occasionally, until browned and cooked through, about 10 minutes. Remove. when cool enough to handle, cut into 1/8 inch slices.
In the same pot, add 1 tablespoon oil and add onion and garlic, cook over medium heat, stirring occasionally until the onion is translucent, about 5 minutes. Add mushrooms and cook until golden, 5-10 minutes.
Add broth, seasoning and 2 tablespoons of parsley. Bring to a boil. Reduce heat and simmer, partially covered, for 15 minutes. Stir in the sausages and bring back to a boil. Add pasta, reduce heat and simmer until cooked through, about 3 minutes. Stir in remaining parsley.
Calories: 360kcal | Carbohydrates: 16g | Protein: 15g | Fat: 27g | Saturated Fat: 9g | Cholesterol: 54mg | Sodium: 1786mg | Potassium: 591mg | Fiber: 1g | Sugar: 2g | Vitamin A: 187IU | Vitamin C: 21mg | Calcium: 38mg | Iron: 2mg