Italian Sausage Soup {with Mushrooms, Onions & Peppers}
Cook time
Total time
Serves: 8-10
  • 1 pkg. Jennie-O Hot Italian Turkey Sausage
  • 1 Tbl. olive oil
  • 2 medium onions, diced (about 2 cups)
  • 1 pound mushrooms, quartered
  • 12 ounces sweet peppers, diced
  • 2 jalapeno, fine diced
  • 6-8 garlic cloves, peeled & chopped
  • 1 30-ounce can diced tomatoes (preferably No Salt Added)
  • 2 cups fat-free chicken broth
  • ½ tsp. dried oregano
  • ½ tsp. dried thyme
  • ½ tsp. dried basil
  • ½ tsp. garlic powder
  • salt & pepper to taste
  • 6 ounces small pasta, prepared according to pkg. directions
  • Parmesan cheese for garnish
  1. Heat olive oil over medium heat in a Dutch oven. Add in sausage links and brown, 3-4 minutes per side. Meanwhile slice and dice onions, mushrooms and peppers.
  2. Reduce heat to medium-low. Add in onions, mushrooms, peppers, and garlic; cover and allow to cook down for 15 minutes or until just tender.
  3. Add in tomatoes, broth and seasoning; allow to simmer gently for 20 minutes. Meanwhile prepare pasta according to package instructions.
  4. Adjust seasoning to taste. Slice sausage into chunks before serving. Place warm pasta in bowls, topped with a ladle or two of hot soup. Sprinkle with grated parmesan cheese. Serve with toasted Italian bread.
We love pasta in soups when cooked separately and added late to the dish. Otherwise the pasta wants to drink up that awe-mazing broth.
The fresh spinach shown in the ingredients picture, never made it into this batch of soup. I would add it just a couple minutes before serving.
Recipe by Lemony Thyme at