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Italian Sausage Soup {with Mushrooms, Onions & Peppers}

Libby with Lemony Thyme
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Cook Time 45 minutes
Total Time 45 minutes
Servings 8 -10

Ingredients
  

  • 1 pkg. Jennie-O Hot Italian Turkey Sausage
  • 1 Tbl. olive oil
  • 2 medium onions diced (about 2 cups)
  • 1 pound mushrooms quartered
  • 12 ounces sweet peppers diced
  • 2 jalapeno fine diced
  • 6-8 garlic cloves peeled & chopped
  • 1 30- ounce can diced tomatoes preferably No Salt Added
  • 2 cups fat-free chicken broth
  • 1/2 tsp. dried oregano
  • 1/2 tsp. dried thyme
  • 1/2 tsp. dried basil
  • 1/2 tsp. garlic powder
  • salt & pepper to taste
  • 6 ounces small pasta prepared according to pkg. directions
  • Parmesan cheese for garnish

Instructions
 

  • Heat olive oil over medium heat in a Dutch oven. Add in sausage links and brown, 3-4 minutes per side. Meanwhile slice and dice onions, mushrooms and peppers.
  • Reduce heat to medium-low. Add in onions, mushrooms, peppers, and garlic; cover and allow to cook down for 15 minutes or until just tender.
  • Add in tomatoes, broth and seasoning; allow to simmer gently for 20 minutes. Meanwhile prepare pasta according to package instructions.
  • Adjust seasoning to taste. Slice sausage into chunks before serving. Place warm pasta in bowls, topped with a ladle or two of hot soup. Sprinkle with grated parmesan cheese. Serve with toasted Italian bread.

Notes

We love pasta in soups when cooked separately and added late to the dish. Otherwise the pasta wants to drink up that awe-mazing broth.
The fresh spinach shown in the ingredients picture, never made it into this batch of soup. I would add it just a couple minutes before serving.