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Winter Sausage and Mushroom Soup
with carrots / turnips

Active: 30 minTotal: 30 min

A bowl of vegetable-packed soup is the perfect cozy meal for cold winter months. This one gets a seasonal twist with root vegetables and mushrooms.
Smarts #1: Stir Bragg's / coconut aminos into the soup for a rich savory flavor and drizzle each bowl of soup with warm oil infused with fresh green onions.
Smarts #2: This recipe could be made in the Instant Pot. For tips, join the Cook Smarts Instant Pot Facebook Group.

Tags

Ingredients

Servings:
4
Metric
Winter Sausage and Mushroom Soup:
  • Onions, medium - 1, chopped
  • Carrots - 12 oz, chopped
  • Turnips - 6 oz, chopped (sub rutabaga or potatoes)
  • Garlic - 3 cloves, chopped
  • Mushrooms, any button - 8 oz, sliced (look for pre-sliced to save time)
  • Green onions - 2 stalks, chopped, green and white parts combined
  • Oil, cooking - 1 Tbsp
  • Sausage, Italian and raw - 12 oz
  • Bragg's / coconut aminos - 1 Tbsp
  • Oregano, dried - 1/2 tsp
  • Thyme, dried - 1/2 tsp
  • Stock, any type - 5 cups
  • Tomatoes, petite diced (14 oz / 397 g) - 1 can
  • Bay leaves - 1
  • Oil, olive - 4 Tbsp
  • Lemon juice - 2 tsp

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Prep

  1. Onions / Carrots / Turnips / Garlic - Prep as directed. Combine onions, carrots, and turnips. Store garlic separately. (Can be done up to 5 days ahead)
  2. Mushrooms / Green onions - Prep as directed. Store separately. (Can be done up to 3 days ahead)

Make

  1. Heat a Dutch oven with cooking oil over medium heat. Add sausage and saute, breaking sausage apart, until cooked through, 6 to 8 minutes.
  2. Add onions, carrots, and turnips with some salt. Saute until onions are starting to soften, 3 to 4 minutes.
  3. Add mushrooms, garlic, aminos, oregano, and thyme. Saute until spices are fragrant, ~2 minutes.
  4. Add stock, tomatoes (including liquid), and bay leaves to pan. Bring to a simmer. Cover with a lid and simmer until turnips are tender, 10 to 15 minutes.
  5. While soup simmers, heat a small skillet with olive oil over medium heat. Add white and green parts of onions and cook, stirring frequently, until onions are very tender and oil is fragrant, 5 to 6 minutes.
  6. When soup is finished, stir in lemon juice. Taste and season with some salt and pepper. Discard bay leaves.
  7. Ladle soup into bowls. Drizzle warm olive oil with green onions over bowls of soup. Enjoy!

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Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Reviews

This meal has 52 reviews

Meh! This recipe is just a baseline. I’m not knowledgeable enough to take it to the next level.

By: Michael
Posted: Feb 11, 2020
Diet: Original

Really good. The miso added some nice depth to the flavor.

By: Chelsea
Posted: Jan 23, 2020
Diet: Original

I was going to freeze the leftovers but then ate them all. Found this to be super quick in the instant pot and a good use of turnips.

By: Caitlin
Posted: Jan 22, 2020
Diet: Vegetarian

Delicious warm soup for a cold winter night.

By: Sara
Posted: Jan 20, 2020
Diet: Paleo

For some reason my soup had a very bitter finish and it ruined the whole soup. Almost like there was rind or something. I think it might have been my turnip. But I think if I had supped a different root veggie it would have been great

By: Lisa
Posted: Jan 20, 2020
Diet: Gluten-free

I really liked the flavor of this soup. I used soy sauce in place of the miso and a can of diced tomatoes with green chiles because that's what I had on hand. It gave the soup a little bit of heat which I liked.

By: Caitlin
Posted: Jan 19, 2020
Diet: Original