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Sausage and Mushroom Soup

  • Prep Time: -
  • Cook Time: -
  • Serves: 4
Food & Wine

Recipe Provided By: Food & Wine

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Average (21 Ratings): 4.5 out of 5 stars

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All 4 Reviews

Ingredients

  1. 2 tablespoons olive oil
  2. 1 1/4 pounds mild Italian sausages
  3. 1 onion, chopped
  4. 3 cloves garlic, minced
  5. 1 pound mushrooms, sliced
  6. 7 cups canned low-sodium chicken broth or homemade stock
  7. 1/2 teaspoon dried thyme
  8. 1/4 teaspoon dried red-pepper flakes
  9. 4 tablespoons chopped fresh parsley
  10. 1 3/4 teaspoons salt
  11. 1/4 pound angel hair pasta
  12. 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

Cooking Directions

  1. 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.
  2. 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.
  3. 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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Average (21 Ratings): 4.5 out of 5 stars

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4 reviews

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  • Wonderful!

    eefoley - August 23, 2007 09:26:03 AM PST
    I 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 PST
    I 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 PST
    I 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 PST
    I,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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