Creamy Sausage and Mushroom Pasta Soup

Creamy Sausage and Mushroom Pasta Soup

Ingredients:

• 300g (10 oz) Italian sausage (mild or spicy, based on preference)
• 2 tablespoons olive oil or butter
• 1 small onion, finely chopped
• 3 garlic cloves, minced
• 1 cup sliced mushrooms (button or cremini)
• 4 cups chicken broth
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried basil
• 1/4 teaspoon crushed red pepper flakes (optional, for spice)
• Salt and black pepper to taste
• 200g (7 oz) egg noodles or pasta of your choice
• Fresh parsley or spinach, chopped, for garnish

Instructions:

1. Cook the Sausage:
   • In a large pot or Dutch oven, heat the olive oil or butter over medium heat.
   • Add the sausage and cook until browned, breaking it into small pieces with a wooden spoon. Remove and set aside.
2. Sauté the Vegetables:
   • In the same pot, sauté the onions and garlic until fragrant, about 2 minutes.
   • Add the sliced mushrooms and cook until softened, about 5-7 minutes.
3. Prepare the Soup Base:
   • Add the chicken broth, thyme, basil, and red pepper flakes to the pot. Bring to a simmer.
4. Cook the Pasta:
   • Stir in the pasta or egg noodles and cook according to the package instructions until al dente.
5. Add Cream and Cheese:
   • Lower the heat and stir in the heavy cream, Parmesan cheese, and cooked sausage. Simmer gently for 5 minutes until the soup thickens slightly.
6. Season and Garnish:
   • Adjust seasoning with salt and black pepper as needed. Stir in fresh parsley or spinach just before serving.
7. Serve:
   • Ladle the soup into bowls and enjoy it hot, paired with crusty bread for dipping.

This hearty soup is perfect for a cozy meal! Let me know if you’d like any variations or additional tips.