Mushroom Sausage Soup
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This Creamy Mushroom Sausage Soup will be your new cold weather favorite!!! Loaded with sausage, mushrooms and tender pasta – but that’s not all! It’s also got tomatoes, onions, cream cheese and more! Thick and chunky, warm and comforting – this soup is perfection!
What You’ll ❤️ About This Soup
This was my favorite soup that I’ve made – I love a creamy soup and one with a lot of stuff and not much broth – and this was spot on! Mushrooms, sausage and macaroni in every bite!
Mushroom Sausage Soup Ingredients (& Swaps)
With it getting colder, that means it’s SOUP SEASON and this is EXACTLY what I wanted! I’m not kidding when I say – this Creamy Sausage & Mushroom soup is the BEST soup I’ve ever made. It’s got so many chunks of meat, veggies & pasta PLUS it’s creamy! Oh it’s so good – I’m making it again this weekend! Here’s what you’ll need:
- Italian Sausage – you could also use ground pork or ground beef – or spicy Italian sausage if you want more heat!
- Mushrooms – this is where I had fun – I got baby bella and the gourmet pack which had shiitake, cremini & oyster – SO MANY MUSHROOMS!!!
- Herbs & Spices – garlic, Italian seasoning, salt
- you could also individually add oregano, parsley & thyme
- Pasta – I had a bag of mini macaroni but again this is where you can use what you have – I just recommend using a smaller size of pasta so its about the same size as the sausage & mushrooms
- You could also swap this out with kidney beans for a more chili style soup
- You could also swap out with rice – I would just do one cup of uncooked rice – you might need another cup of liquid at the end
- Veggies – onions, tomatoes
- You could also add diced carrots, celery and bell pepper for more hidden veggies (+ flavor!)
- Liquids – chicken broth & heavy cream
- Cheese – cream cheese & Parmesan cheese
How to make Sausage Mushroom Soup
One thing I love about soups is it’s a one-pot meal! I live alone and it makes enough for a family of 4 to eat twice – so needless to say – my friends got big containers of it as well! Making it is so simple and it’s done in about 30 minutes!
- BROWN Italian sausage in a Dutch oven
- ADD onion, mushrooms and garlic and stir until softened
- ADD chicken broth, tomatoes, pasta, salt & Italian seasoning. Stir mixture, cover & bring to a boil.
- UNCOVER and simmer for 10-12 minutes until pasta is done.
- ADD cream cheese, heavy cream and parmesan. Stir and simmer 5 minutes.
More Soup Recipes
More Mushroom Recipes
Mushroom Sausage Soup
Equipment
Ingredients
- 1 lb italian sausage
- 1 tbsp olive oil
- 1/2 onion diced
- 16 oz sliced mushrooms
- 6 cloves minced garlic
- 1 tsp Italian seasoning
- 1 tsp salt
- 6 cups chicken broth
- 15 oz diced tomatoes
- 8 oz mini macaroni or any small pasta
- 1 cup heavy cream
- 4 oz cream cheese diced
- 8 oz parmesan cheese
Instructions
- In a dutch oven, brown italian sausage over medium high heat.1 lb italian sausage
- When sausage is about done, add olive oil, onion, mushrooms and garlic. Stir often until mushrooms and onions are softened1 tbsp olive oil, 1/2 onion, 16 oz sliced mushrooms, 6 cloves minced garlic
- Add chicken broth, tomatoes, salt & italian seasoning. Cover until comes to a boil.1 tsp Italian seasoning, 1 tsp salt, 6 cups chicken broth, 15 oz diced tomatoes
- Uncover and add macaroni. Lower heat to med low and simmer for 10-12 minutes until pasta is done. (Mini Mac – 10 min)8 oz mini macaroni
- Add cream cheese, heavy cream and parmesan. Stir until cream cheese is melted. And simmer 5 minutes.1 cup heavy cream, 4 oz cream cheese, 8 oz parmesan cheese
- Serve and garnish with parmesan cheese
Notes
- small quantities: in microwave for 1.5 minutes
- large quantities: in sauce pan, add chicken broth or water
