Sausage and Mushroom Soup
- Prep Time -
- Cook Time -
- Serves 4
Recipe Provided By: Food & Wine
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1. Ingredients
- 2 tablespoons olive oil
- 1 1/4 pounds mild Italian sausages
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 pound mushrooms, sliced
- 7 cups canned low-sodium chicken broth or homemade stock
- 1/2 teaspoon dried thyme
- 1/4 teaspoon dried red-pepper flakes
- 4 tablespoons chopped fresh parsley
- 1 3/4 teaspoons salt
- 1/4 pound angel hair pasta
- 1/8 teaspoon fresh-ground black pepper
Nutrition Info
Per Serving
- Calories: 554 kcal
- Carbohydrates: 27 g
- Dietary Fiber: 3 g
- Fat: 35 g
- Protein: 31 g
- Sugars: 6 g
About: Nutrition Info 
Powered by: ESHA Nutrient Database
2. Cooking Directions
- In a large pot, heat 1 tablespoon of the oil over moderate heat. Add the sausages and cook, turning occasionally, until browned and cooked through, about 10 minutes. Remove. When cool enough to handle, cut the sausages into 1/8-inch slices.
- Heat the remaining 1 tablespoon oil in the pot over moderately low heat. Add the onion and garlic and cook, stirring occasionally, until the onion is translucent, about 5 minutes. Add the mushrooms and cook until golden, 5 to 10 minutes.
- Add the broth, thyme, red-pepper flakes, 2 tablespoons of the parsley, and the salt to the pot. Bring to a boil. Reduce the heat and simmer, partially covered, for 15 minutes. Stir in the sausages and bring back to a boil. Add the pasta, reduce the heat, and simmer until just done, about 3 minutes. Stir in the remaining 2 tablespoons parsley and the black pepper.
Yield: 4 servings
3. Still Hungry?
Strands of angel-hair pasta form a web in the broth, capturing the slices of sausage and mushroom. Red-pepper flakes give the soup its spiciness; to turn up the heat another notch, use hot Italian sausage instead of mild.
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Wonderful!
eefoley - August 23, 2007 09:26:03 AM PSTI used Italian turkey sausage and flavored pasta, but everything else was the same and it was fantastic! I would definitely make it again. My picky gourmet boyfriend went on and on about it! The broth ended up having excellent flavor.
2 of 2 found this review helpful.
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Really Tasty
Victoria V - November 23, 2007 01:31:49 PM PSTI followed the recipe except for the chicken broth. I had a box of chicken stock and so I used it instead. What a tasty soup! I will keep this right up front in my recipe folder.
1 of 2 found this review helpful.
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what mushroom to use
rainbow10278 - January 20, 2008 09:49:19 PM PSTI like to try this recipe, I wonder what kind of mushroom should I use?
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short cut
john b - January 13, 2008 08:30:43 PM PSTI,M IN ALWAYS IN A BIG HURRY SO WHEN I SAW THIS RECIPE,
I THOUGHT ABOUT A SHORT CUT. WHAT I,M PROPOSING TO TRY
IS FRYING UP SAUSAGE WITH CHOPPED UP MUSHROOMS IN
OLIVE OIL. DRAIN WELL, IN THE SAME PAN WITH THE SAME
INGREDIENTS DUMP IN A COUPLE OF CANS OF MUSHROOM SOUP
AND LET SIMMER. IN ANOTHER POT COOK A POUND OF
SPAGHETTI TILL DONE. SPOON THE SPAGHETTI ONTO THE
SERVING PLATTER AND POUR THE WHOLE SAUSAGE MIXTURE
ALL OVER THE TOP COVERING ALL OF THE SPAGHETTI.1 of 3 found this review helpful.
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