Italian Chicken Sausage, Mushroom & Potato Soup (Stove)

A hearty, tomato-optional (you choose) Italian-style soup that’s all about weeknight value: juicy chicken sausage, sweet carrots, earthy mushrooms, and tender potatoes in a garlicky broth. It’s satisfying like a stew, but still bright and not heavy.

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Ingredients

Simple Truth® Mild Italian Chicken Sausage (on sale) 12 oz, sliced into coins $5.00 (1 lb)
Simple Truth Organic® Sliced Baby Bella Mushrooms 8 oz $3.99 (8 oz)
Cal-Organic™ Organic Carrot Chips Bag 8 oz (about half the bag) $2.69 (16 oz)
Jumbo yellow onion 1 small, diced $0.99/lb
Garlic 3 cloves, minced $0.69 each
Yukon Gold potatoes 12 oz, diced $1.29/lb
Simple Truth Organic® Low Sodium Free Range Chicken Broth (on sale) 4 cups $2.00 (32 oz)
Optional: Fresh Roma tomato 1 medium, diced (or skip) $1.49/lb
Dried oregano (pantry) or Simple Truth Organic® Oregano 1/2 tsp dried OR 1 tsp chopped fresh $2.49 if buying
Black pepper + pinch chili flakes (pantry) to taste

Instructions

Prep: Slice Italian chicken sausage (12 oz) into coins. Dice 1 small onion. Mince 3 garlic cloves. Dice Yukon Gold potatoes (12 oz). Measure 8 oz sliced baby bella mushrooms. Measure 8 oz carrot chips (or slice carrots). Optional: dice 1 Roma tomato.
Brown sausage: Heat 1 Tbsp oil (pantry) in a pot over medium-high heat. Add sliced sausage (12 oz) and cook 4–5 minutes until browned. Transfer to a bowl, leaving about 1 Tbsp drippings in the pot (pour off extra if needed).
Sauté veg: Add diced onion (1 small) and cook 3 minutes. Add minced garlic (3 cloves) and cook 30 seconds. Add mushrooms (8 oz) and cook 4 minutes until they give up moisture and start to brown.
Simmer: Add diced potatoes (12 oz) and carrots (8 oz). Stir in oregano (1/2 tsp dried or 1 tsp fresh), black pepper, and a pinch of chili flakes. Pour in 4 cups chicken broth. Optional: add diced Roma tomato (1). Bring to a boil, then reduce to a simmer.
Cook until tender: Simmer 15–18 minutes until potatoes are tender.
Finish: Stir the browned sausage (12 oz) back in and simmer 3 minutes to marry flavors. Taste and adjust salt (sausage can be salty).
Serve: Spoon into bowls. If you have Parmesan or crusty bread (pantry), it’s excellent here.

Cook time: 55 minutes

Estimated cost: $14–18

Health notes: Estimated per serving: ~600–750 kcal. ~30–40g protein. Good fiber from mushrooms/veg; potassium from potatoes. Tip: skim any excess fat after browning sausage, and add extra greens (chard/kale if you have) in the last 2 minutes.

Drink pairing: Wine: With sausage + mushrooms, go medium-bodied and not too oaky. Chianti (Sangiovese) is classic, Barbera is great for acidity, or a peppery Grenache-based red works if you like fruit-forward. Beer/NA: Amber ale or sparkling water with lemon.

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