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Winter Sausage and Mushroom Soup
with carrots / turnips

Active: 30 Total: 30
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

Metric
Servings:
4
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

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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)

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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!

Nutrition Facts

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Reviews

Ratings

Original (59)
Gluten-free (6)
Paleo (11)
Vegetarian (12)

Most Helpful

The paleo version was SO good! Very flavorful, filling and perfect for a cold winter night.

By: Stephanie
Posted: Jan 08, 2020
Diet: Paleo
1 Helpful

55 reviews

Made a mix of Paleo/original, including all the veggies from both and Italian sausage. My kiddos said after that they want this on the menu again next week. "It's the best thing you've ever made Mom! Even better than your lasagna..." High praise from my pickiest eater ;-)

By: Mackenzie
Posted: Feb 04, 2021
Diet: Paleo
0 Helpful

This was delicious. I combined the gluten-free and vegetarian options. It was hearty and wonderful with beans and brown rice. The whole family enjoyed it, especially with a little parmesan cheese on top.

By: Mark
Posted: Jan 05, 2021
Diet: Vegetarian
0 Helpful

Very good! Lots of flavor, I doubled the batch so I would have leftovers and they were eaten up very quickly. I enjoyed incorporating turnips into our meal as well since we don’t often have those.

By: Jessica
Posted: Mar 02, 2020
Diet: Paleo
0 Helpful

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
0 Helpful

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

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

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
0 Helpful