Are you looking for an easy, satisfying meal that ticks all the boxes a busy home cook needs? Things like: one dish, make ahead, and big flavour? Then this hearty Portobello Mushroom & Sausage Soup is just what you’re looking for!
When Recipes Spring from Cravings
I had a craving one day for a hearty, meaty soup that would make a satisfying entrée. One that was based first on robust portobello mushrooms for their rich flavour and substantial texture, and then on Italian sausage for more meaty and spicy goodness. Going with the Italian theme dictated a tomato base and the use of herbs like sage and thyme that only increase my longing to visit Italy.
Portobello Mushroom & Sausage Soup in Profile
Chopped fennel adds a liquorice sweetness that was a subtle counterpoint to the spiciness of the sausage, and chopped kale (but not too much) gives an extra-healthy touch. As a finishing touch, white wine brightened and brought together all the flavours.
To my mind, the meaty portobello mushrooms are the real star of this soup, and the other ingredients all serve to highlight them.
This is the kind of soup that’s satisfying to create, inspires cravings and doesn’t last long when you make it.
Let’s Get out the Soup Pot for this Mushroom & Sausage Soup!
- 1 lb hot and/or mild Italian sausage
- 1-1/2 lbs portobello mushrooms (about 6 large), cleaned, with stems and gills removed, then cut in half and sliced 1/4 inch thick
- 1 medium yellow onion, finely chopped
- 796 ml can whole Roma or San Marzano tomatoes
- 1 litre vegetable or chicken broth
- 1/2 large fennel bulb, finely chopped
- 8 leaves sage, chiffonaded (thinly sliced), or 1 tsp dried sage
- leaves of 10 sprigs of thyme, or 1/2 tsp dried thyme
- 1/4 tsp freshly ground black pepper
- 1/4 tsp salt
- leaves of 1/2 pound kale, finely chopped (4 cups dry)
- 1/2 cup white wine
Squeeze the sausage meat out of the casings into a Dutch oven and sauté over medium-high heat, stirring and breaking up the meat as much as possible. Once the sausage is fully browned, add the portobello mushrooms and onions, stirring occasionally over medium heat until the onions are translucent and the mushrooms have released their juices.
Break up the tomatoes and add them, along with their juice, to the soup pot. Stir in the fennel, sage, thyme, pepper, salt and the broth. Bring the mixture to a boil, then turn to a simmer and leave the soup to cook about 30 minutes, covered.
Mix in the kale and white wine and cook for another 15 minutes or so before serving.
Refrigerate any leftovers and enjoy them for lunch or dinner within a couple of days.
Looking for More Hearty Soups?
With over 40 soups on the blog and more being added, there’s a lot to choose from. For today’s suggestions, I decided to include two soups with meat or poultry, and one hearty vegan offering: Turkey, Cabbage and Squash Soup with Fennel Seeds, Brussels Sprouts and Pancetta Soup, and Curried Pumpkin Coconut Chickpea Soup. If you can’t decide, why not try them all?
First Published 2014 04 14
Updated 2018 10 16
Republished 2021 02 11