20 Minute Creamy Sausage and Mushroom Soup
Easy and hearty 20 Minute Creamy Sausage and Mushroom Soup is a delicious from-scratch mushroom and sausage chowder that is bursting with flavor in just one pot and under 20 minutes to make without store-bought mushroom soup for a filling meal the whole family loves and you can feel great about serving. This one pot mushroom and sausage soup is low carb, and is compatible with a keto or paleo low carb diet eating plan.
Prep Time5 minutes mins
Cook Time20 minutes mins
Total Time25 minutes mins
Course: Main Dish
Cuisine: American
Servings: 6
Calories: 408kcal
Author: Courtney O'Dell
- 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
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.
Calories: 408kcal | Carbohydrates: 9g | Protein: 15g | Fat: 34g | Saturated Fat: 15g | Cholesterol: 108mg | Sodium: 636mg | Potassium: 640mg | Fiber: 1g | Sugar: 3g | Vitamin A: 4095IU | Vitamin C: 5.5mg | Calcium: 70mg | Iron: 1.3mg