Creamy sausage and mushroom soup. Italian sausage and shiitake mushroom soup with chickpeas and thick noodles, made ultra creamy with mild cream cheese. A most comforting bowl of soup, ready in a fraction of time, what’s not to like? It’s super tasty with a rich, thickened broth that’s flavor packed. Oh, and you’ll definitely want some crusty bread to mop up some of that delicious broth.
This is a great meal idea if you are looking for a super filling and comforting soup recipe. It’s easy to make, comes together really quickly, and the flavor is just perfect.
The contrast of the creamy base alongside the tender bites of mushroom pieces, soft chickpeas and chunky bits of sausage might surprise you. Full flavored with garlic, onion and herbs, subtle enough to shine through. You are minutes away from a satisfying bowl of creamy goodness.
Let me guide you through the recipe with this step-by-step VIDEO.
Recipe tips
This is a super versatile recipe!
- It’s extra-hearty due to the addition of Italian sausage, but the mushrooms are meaty enough on their own to leave out the sausage if you’d like
- you can mix it up a little, and use cremini mushrooms and brown button mushrooms together with shiitakes
- Red pepper flakes give the soup its spiciness, to turn up the heat, use hot Italian sausage instead of mild
- I highly recommend on cooking the pasta separately instead of right in the soup. Pasta will soak up an incredible amount of the broth while it cooks, and even more during storage. If you cook it separately, you can spoon it right into serving bowls and store any leftovers in separate containers
- Instead of short pasta noodles, use rice, orzo, gnocchi, tortellini or add some potatoes
- Add more veggies! like spinach, zucchini, kale, cannellini beans
- Serve with some crusty bread to make it a weeknight meal, or, if you’re really hungry, a grilled cheese sandwich
Try These Next
- Creamy Tortellini Soup with Sausage
- Roasted pumpkin soup with wild rice and miso mushrooms
- Creamy Drunken Chicken with Mushrooms
Creamy Sausage and Mushroom Soup
Ingredients
- 1 pound Italian sausage - sweet or spicy, casings removed
- 9 ounces shiitake mushrooms - or cremini or brown button mushrooms
- 5.5 ounces cream cheese - I used Boursin
- 2 carrots - grated
- 1 can (400 g/14 oz) chickpeas - drained
- 3 tbsp olive oil
- 1 small onion - finely chopped
- 4 garlic cloves - minced
- 4 cups chicken broth
- 1 cup whole milk
- 2 tbsp flour
- 1 tbsp lemon juice
- 1 tsp dried oregano
- 1 tsp dried sage
- 1 tsp dried thyme
- 1 tsp black pepper
- ½ tsp crushed chili pepper flakes - more for serving
- 1 tbsp low sodium soy sauce
- 1 bay leaf
- 5.5 ounces short pasta noodles - I used vesuvio
- fresh thyme - for serving (optional)
Instructions
- Get all the prep done before you start cooking: mince the garlic, finely chop the onion, grate the carrots and tear the shiitakes into smaller pieces. Remove the casings from your sausage.
- Heat 2 tbsp olive oil in a large pot over medium. Add sausage, break up the meat into small pieces with a wooden spoon, and cook until browned and no longer pink, 5 minutes. Remove from pot.
- Add shiitake mushrooms to the same pot. Cook until they start to release some moisture, about 3-5 minutes. Add the remaining olive oil and cook until they start to brown. Add garlic and onion, cook until fragrant, about 2 minutes. Stir in spices and flour. Pour in chicken broth, stir the brown bits from the bottom of the pot with a wooden spoon. Bring to a boil, then add soy sauce, carrots and bay leaf. Simmer for 5 minutes.
- Meanwhile, bring a large pot of salted water to a boil. Cook the pasta noodles until al dente, drain.
- Add sausage, chickpeas and milk to the broth. Bring to a boil and simmer for 5 minutes more. Next add cream cheese, stir until combined. Finally, finish off with lemon juice, extra black pepper, chili flakes and fresh thyme.
- Divide the noodles into deep bowls and ladle the soup over top. Enjoy!
Video
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