Sausage and Mushroom Soup Recipe

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Rosalyn March 7, 2021

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.

Preparation: 15 minutes
Cooking: 45 minutes
Total: 1 hour

Serves:

Ingredients

  • 2tbspolive oil
  • lbmild Italian sausages
  • 1onion
  • 3clovesgarlic
  • 1lbmushrooms
  • 7cupslow-sodium chicken broth,canned, or homemade stock
  • ½tspdried thyme
  • ¼tspdried red pepper flakes
  • 4tbspfresh parsley,chopped
  • tspsalt
  • ¼lbangel hair
  • 1tspfresh ground black pepper

Instructions

  1. In a large pot, heat 1 tablespoon of the oil over moderate heat.

  2. Add the sausages and cook for about 10 minutes, turning occasionally until browned and cooked through. Remove.

  3. When cool enough to handle, cut the sausages into ⅛-inch slices. Heat the remaining 1 tablespoon oil in the pot over moderately low heat.

  4. Add the onion and garlic and cook for about 5 minutes, stirring occasionally until the onion is translucent.

  5. Add the mushrooms and cook for 5 to 10 minutes until golden.

  6. Add the broth, thyme, red-pepper flakes, 2 tablespoons of parsley, and salt to the pot. Bring to a boil.

  7. Reduce the heat and simmer, partially covered, for 15 minutes. Stir in the sausages and bring back to a boil.

  8. Add the pasta, reduce the heat, and simmer for about 3 minutes until just done.

  9. Stir in the remaining 2 tablespoons of parsley and black pepper.

Nutrition

  • Calories: 766.98kcal
  • Fat: 54.60g
  • Saturated Fat: 17.83g
  • Monounsaturated Fat: 26.47g
  • Polyunsaturated Fat: 7.32g
  • Carbohydrates: 35.31g
  • Fiber: 2.99g
  • Sugar: 4.95g
  • Protein: 36.49g
  • Cholesterol: 107.73mg
  • Sodium: 1740.49mg
  • Calcium: 74.19mg
  • Potassium: 1231.08mg
  • Iron: 4.10mg
  • Vitamin A: 17.07µg
  • Vitamin C: 13.36mg
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