Sausage mushroom and pasta Soup
From midgelet 15 years ago
- 60 minutes to make
- Serves 6
a great combo of mushrooms, sausage and angel hair pasta in this hearty soup!
Ingredients
- 2 tablespoons olive oil shopping list
- 1 1/4 pounds mild Italian sausages shopping list
- 1 onion, chopped shopping list
- 3 cloves garlic, minced shopping list
- 1 pound mushrooms, sliced shopping list
- 7 cups canned low-sodium chicken broth or homemade stock shopping list
- 1/2 teaspoon dried thyme shopping list
- 1/4 teaspoon dried red-pepper flakes shopping list
- 4 tablespoons chopped fresh parsley shopping list
- 1 3/4 teaspoons salt shopping list
- 1/4 pound angel hair shopping list
- 1/8 teaspoon fresh-ground black pepper shopping list
How to make it
- 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.
The Rating
Reviewed by 5 people-
Deeeelicious! I always like to see crushed red peppers used in any dish but especially in a soup. Thanks, midge and five.
Lorraine
lacrenshaw
in Horsham loved it
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warms the soul!
herby
in Albany loved it
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Great combo of ingredients here, lovely mushroom soup!
juels
in Clayton loved it
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