Sausage and Mushroom Soup

Sausage and mushroom soup is a hearty and flavorful dish that is perfect for cooler weather. This soup combines the rich and savory flavors of sausage with the earthy tones of mushrooms to create a delicious and comforting meal.

My favorite types of foods in the cooler months are comforting dishes that are full of flavor. Sausage and mushroom soup is one of my go-to meals when the temperatures start to drop. The base of this soup is made with a rich and flavorful chicken broth, which adds depth to the overall taste. To this, we add in Italian sausage that has been cooked and crumbled, giving it that signature savory flavor. The mushrooms then join the party, adding their unique earthiness to the mix. To elevate the flavors even more, I like to add some herbs and spices such as thyme, rosemary, garlic, and red pepper flakes. These ingredients not only enhance the taste but also add a nice aroma to your kitchen while cooking.

Ingredients

Here is a quick look at what you will need. You can find the full measurements in the recipe card below.

Mozzarella Cheese, Diced Tomatoes, Mushrooms, Chicken Sausage, Tomato Puree, Peppers, Olive oil, onions, garlic, butter, Italian seasoning, Parmesan cheese

Olive oil
Italian Chicken Sausage sliced
Butter
Red onion chopped
Green Bell Pepper chopped
Garlic
Italian seasoning
Mushrooms sliced
Can diced Tomatoes
Tomato Puree
Chicken Stock
Parmesan Cheese grated
Shredded Mozzarella Cheese
Salt and black pepper to taste

See recipe card for quantities.

Instructions

This is a quick overview of the steps. See the Recipe card below for the rest.

Saute the chicken sausage until browned and cooked through.

In a pot, melt butter then Stir in the onions and peppers

Mix in the garlic and Italian seasoning

Toss in the mushrooms

Pour in the diced tomatoes, tomato Puree, and chicken broth and simmer

Add in the sausage in the soup pot

Stir in the parmesan

Variations and Substitutions

Sausage – If Chicken Sausage is not your preference, you can substitute it with pork or beef sausage such as spicy Italian sausage, mild Italian sausage, or hot Italian sausage
Vegetarian – For a vegetarian option, omit the sausage and add in your favorite vegetables such as zucchini, squash, or eggplant.
Dairy-free – To make this recipe dairy-free, skip the butter and use olive oil instead. Omit the parmesan cheese and top with dairy-free mozzarella or nutritional yeast for a cheesy flavor.
Gluten-free – This soup is naturally gluten-free! Just be sure to check labels on all ingredients to ensure they are certified gluten-free. Serve with gluten-free bread or crackers on the side if desired.

Equipment

large skillet
large pot or Dutch oven

Storage

Storage: Store leftovers in an airtight container for 2-3 days

Freezing: This soup freezes well. Allow to cool completely before transferring to a freezer-safe container and freezing for up to 3 months.

Reheat: Reheat on the stove over medium heat until heated through, or in the microwave for a quick and easy option.

Pro Tips

If you want to make extra, just double the recipe and use a large stock pot. Freeze the remaining soup.
To add some heat, add a diced jalapeno or red-pepper flakes to taste.
For added protein, stir in some cooked and shredded chicken before serving.

FAQ

Can I substitute vegetable broth for chicken broth?

Absolutely! This soup can easily be made vegetarian by using vegetable broth instead of chicken broth.

Can I use fresh tomatoes instead of canned ones?

Fresh tomatoes can be used, but the soup may have a slightly different texture and flavor. Canned tomatoes are recommended for the best results.

Recipe Card