Winter Sausage and Mushroom Soup with Garlic Oil
A hearty winter soup combining Italian sausage with earthy mushrooms and root vegetables in a savory tomato broth. The recipe features tender carrots and turnips that add sweetness and substance, while aromatic herbs like oregano and thyme provide depth. What sets this version apart is the finishing touch of fragrant garlic-scallion oil drizzled over each bowl, adding richness and a fresh onion flavor that brightens the robust soup. Perfect for cold evenings when you want something warming and satisfying.
Ingredients
- 1 onions, medium, chopped
- 12 oz carrots, chopped
- 6 oz turnips, choppedrutabaga or potatoes1:1
Similar texture and cooking time
- 3 cloves garlic, chopped
- 8 oz mushrooms, any button, sliced
- 2 stalks green onions, chopped, green and white parts combined
- 1 Tbsp oil, cooking
- 12 oz sausage, Italian and raw
- 1 Tbsp Bragg's / coconut aminos
- ½ tsp oregano, dried
- ½ tsp thyme, dried
- 5 cups stock, any type
- 1 can tomatoes, petite diced
- 1 bay leaves
- 4 Tbsp oil, olive
- 2 tsp lemon juice
Instructions
- 1
Heat Dutch oven with cooking oil over medium heat
- 2
Add sausage and saute, breaking apart, until cooked through
- 3
Add onions, carrots, and turnips with salt
- 4
Saute until onions are starting to soften
- 5
Add mushrooms, garlic, aminos, oregano, and thyme
- 6
Saute until spices are fragrant
- 7
Add stock, tomatoes with liquid, and bay leaves
- 8
Bring to a simmer and cover
- 9
Simmer until turnips are tender
- 10
Heat small skillet with olive oil over medium heat
- 11
Add white and green parts of green onions
- 12
Cook, stirring frequently, until very tender and oil is fragrant
- 13
Stir lemon juice into soup
- 14
Taste and season with salt and pepper
- 15
Discard bay leaves
- 16
Ladle soup into bowls
- 17
Drizzle warm olive oil with green onions over bowls
Tips
Look for pre-sliced mushrooms to save prep time
Rutabaga or potatoes can substitute for turnips if unavailable
Break the sausage into bite-sized pieces for even cooking and better texture
Good to Know
Refrigerate up to 3 days. Reheat gently and add fresh lemon juice before serving.
Can be made 1 day ahead. Prepare finishing oil fresh when serving.
Serve hot with crusty bread or crackers.
Common Mistakes
Don't skip breaking up the sausage to avoid large chunks
Remove bay leaves before serving to prevent choking hazard
Substitutions
Similar texture and cooking time
FAQ
Can I use different vegetables?
Yes, parsnips, sweet potatoes, or regular potatoes work well. Keep similar cooking times in mind and add harder vegetables earlier.
What if I don't have coconut aminos?
Soy sauce works perfectly as a substitute. Use the same amount but be aware it will add more sodium to the soup.
How long will this soup keep?
Store in the refrigerator for up to 3 days. The flavors actually improve overnight. Reheat gently and add fresh lemon juice before serving.