How To Make Sausage and Mushroom Soup
Cooked in thyme-seasoned broth, this sausage and mushroom soup comes with tender pasta and the flavors of sauteed veggies for a filling comfort dish.
Serves:
Ingredients
- 2tbspolive oil
- 1¼lbmild Italian sausages
- 1onion
- 3garlic cloves
- 1lbmushrooms
- 7cupschicken broth,low-sodium, canned or homemade stock
- ½tspdried thyme
- ¼tspdried red pepper flakes
- 4tbspfresh parsley,chopped
- 1¾tspsalt
- ¼lbangel hair
- 1tspfresh ground black pepper
Instructions
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In a large pot, heat 1 tablespoon of the oil over moderate heat. Add the sausages and cook for about 10 minutes, turning occasionally until browned and cooked through. Remove.
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When cool enough to handle, cut the sausages into ⅛-inch slices.
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Heat the remaining 1 tablespoon oil in the pot over moderately low heat. Add the onion and garlic and cook for about 5 minutes, stirring occasionally until the onion is translucent.
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Add the mushrooms and cook for 5 to 10 minutes until golden. Add the broth, thyme, red-pepper flakes, 2 tablespoons of parsley, and salt to the pot.
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Bring to a boil. Reduce the heat and simmer, partially covered, for 15 minutes. Stir in the sausages and bring back to a boil.
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Add the pasta, reduce the heat, and simmer for about 3 minutes until just done. Stir in the remaining 2 tablespoons of parsley and black pepper.
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Serve warm, and enjoy!
Nutrition
- Calories: 850.98kcal
- Fat: 57.12g
- Saturated Fat: 18.42g
- Monounsaturated Fat: 27.77g
- Polyunsaturated Fat: 7.68g
- Carbohydrates: 45.09g
- Fiber: 2.99g
- Sugar: 11.04g
- Protein: 38.68g
- Cholesterol: 120.33mg
- Sodium: 1740.49mg
- Calcium: 69.69mg
- Potassium: 1310.79mg
- Iron: 4.10mg
- Vitamin A: 21.27µg
- Vitamin C: 14.20mg
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