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Easy One-Pot Sausage Mushroom Soup for Busy Nights: If you’re craving something warm, creamy, and filling, but you’re short on time, my 20-Minute Creamy Sausage Mushroom Soup is the perfect solution! With savory Italian sausage, tender mushrooms, and a rich garlic cream broth, it comes together fast without sacrificing comfort or flavor.
It’s A Rich, Creamy Soup You Can Make in Just 20 Minutes that your family will ask for over and over again!
This creamy soup is so rich and comforting thanks to the sausage and heavy cream, – it just oozes indulgent, even though it’s really easy to pull together quickly – and is even low carb. This soup is perfect for chilly nights, busy schedules, or when you just need something hearty and delicious on the table fast!
How to Make Creamy Sausage and Mushroom Soup
This 20-Minute Creamy Sausage Mushroom Soup is the ultimate comfort food shortcut, packed with sausage, mushrooms, garlic, and cream, simmered into a hearty one-pot dish you can whip up fast. It’s bold, cozy, and satisfying, so it’s perfect for busy nights when you want homemade flavor without the fuss.
Sausage and Mushroom Soup Recipe Ingredients
To make this recipe, we will need the following ingredients:
- 1 lb Sausage (mild Italian or breakfast sausage like Jimmy Dean’s): The heart of the soup! Sausage adds richness, protein, and tons of savory, spiced flavor that forms the base of the broth.
- 1 Onion, diced: Adds natural sweetness and aromatic depth as it cooks, creating a flavorful foundation for the soup.
- 2 Carrots, sliced into small chunks: Provide a subtle sweetness and slight texture contrast. They help balance the richness of the sausage and cream.
- 2 Celery Stalks, diced: Bring a fresh, herbal flavor and aromatic base that complements the onion and carrots (a classic mirepoix).
- ¼ cup Garlic, diced: Adds bold, warming flavor throughout the soup. It pairs perfectly with sausage and mushrooms for savory depth.
- 12 oz Beef Stock: Forms the liquid backbone of the soup. Beef stock adds umami and richness, enhancing all the meaty flavors.
- 1 tbsp Italian Herb Seasoning Blend: A mix of herbs like oregano, basil, and thyme that brings an herby, comforting flavor profile typical of classic Italian soups.
- 8 oz Cremini Mushrooms, cleaned and sliced thin: Earthy, meaty, and savory- mushrooms absorb flavor while adding a soft texture and natural umami to the dish.
- 1 cup Heavy Whipping Cream: Makes the soup creamy, smooth, and indulgent. Balances the saltiness of the sausage and the acidity of the broth.
- Parmesan Cheese, to garnish: Adds a salty, nutty finish and a touch of extra richness to the final bowl. Optional but highly recommended!
Steps to Make Sausage Mushroom Soup
Once you’ve gathered all of your ingredients, we will use this process:
Brown Sausage
In a large stock pot or dutch oven, brown sausage, crumbling as it cooks.
Brown Vegetables
Add vegetables and cook until lightly browned and soft.
Brown Mushrooms
Add mushrooms and cook down to release liquid and slightly brown.
Add Stock and Cream
When mushrooms and vegetables have browned, add stock. Bring to a boil and reduce, simmering for 5-10 minutes. Remove from heat and stir in cream. Add back to heat and thicken, 5 minutes.
Enjoy!
Serve with green onions, chives, or parsley on top as garnish. Enjoy!
Tips and Tricks to Perfect Creamy Sausage Mushroom Soup
Use Italian sausage for more flavor: Mild or spicy sausage adds seasoning and depth—no need for extra spices unless you want to kick it up a notch.
Slice mushrooms thick: This helps them keep their texture and soak up the garlicky cream without getting mushy.
Don’t overcrowd the pot: Sauté the sausage and mushrooms in batches if needed to get a nice golden sear and avoid steaming.
Deglaze with a splash of broth or wine: Scrape up the browned bits for extra flavor before adding the cream.
Make it low-carb or keto: This soup is naturally low in carbs—just skip the bread or crackers and enjoy as-is or with a green salad.
Add greens for a twist: Stir in spinach or kale at the end for extra nutrients and color.
Creamy Sausage and Mushroom Soup FAQs
Yes! If using pre-cooked sausage, just slice or crumble it and warm it in the pot with the mushrooms and aromatics. You’ll still get great flavor in less time.
Cremini, baby bella, or white button mushrooms all work well. Want more earthy depth? Try a mix of wild mushrooms or shiitake.
Yes, sub heavy cream with unsweetened coconut cream or a dairy-free creamer. The flavor will change slightly, but it’ll still be creamy and comforting.
Cream-based soups can separate when frozen, but it’s still safe to eat. Reheat gently on the stove and stir well to bring it back together.
It already is! Just skip bread or crackers on the side. Add spinach or kale for an extra veggie boost if you’d like.
Definitely. Cooked orzo, rice, or small pasta shapes can be stirred in at the end to bulk it up and make it even heartier.
What To Serve With Creamy Sausage Mushroom Soup
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20 Minute Creamy Sausage and Mushroom Soup
Equipment
Ingredients
- 1 lb Sausage, mild italian sausage or breakfast sausage, I prefer Jimmy Dean’s
- 1 Onion, diced
- 2 Carrots, sliced into small chunks
- 2 Celery Stalks, diced
- ¼ cup Garlic, Diced
- 12 oz beef stock
- 1 tbsp italian herb seasoning blend
- 8 oz cremini mushrooms, cleaned and sliced thin
- 1 cup heavy whipping cream
- parmesan cheese, to garnish
Instructions
- In a large dutch oven or stock pot, heat oil on medium high until shimmery.
- Add sausage and crumble.
- As sausage starts to brown (after about 5 minutes), add garlic, onion, celery, and carrots.
- Let brown, stirring occasionally to prevent sticking or burning, about 10 minutes.
- Add mushrooms halfway through vegetables and sausage are browning.
- Add stock and turn heat to high, let reduce by half, about 5 minutes.
- Stir in herb seasonings.
- Remove from heat and stir in heavy cream, whisking as you add to soup.
- Return to medium high heat for 5 minutes (to a rolling boil).
- When soup has thickened slightly, it is ready to serve!
- Garnish with parmesan cheese and fresh herbs, if desired.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I love this recipe! I’ve made the soup twice – once with fresh turkey stock and once with carton chicken stock. I’ve also used a medley of different mushrooms and coconut milk instead of cream. It was delicious both times.
So glad you enjoyed it and thanks for the tips and suggestions! Using coconut milk sounds delicious!