Sausage, Mushroom & Spinach Soup

Average Member Rating

(0 / 5)

0 5 0
Rate this recipe

0 people rated this recipe

You know, I love to add this recipe to my website because it is so good!  I love, love, love it bunches!  I bet you will love it too.   Cook this tonight!

Sausage, Mushroom & Spinach Soup

Strands of spaghetti form a web in the broth with Italian sausage, mushrooms and fresh spinach.  Red-pepper flakes give the soup it’s spiciness. Worcestershire sauce gives it a delicious savory flavor. By adding hot Italian sausage, you can kick up the spicy level to another notch. 


  • 2 tablespoon Extra Virgin Olive oil 
  • 1 pound mild Italian sausage (ground)
  • 1 medium yellow onion, chopped
  • 3 cloves garlic minced
  • 1 pound mushrooms (baby Bellas or white or a mix) sliced
  • 6 cups of low sodium chicken broth
  • 1 cup of hot water 
  • 2 tablespoons Worcestershire sauce
  • 3 heaping teaspoons corn starch
  • 1/2 teaspoon dried thyme 
  • 1/4 teaspoon dried red-pepper flakes
  • 4 tablespoon chopped fresh parsley
  • 2 cups fresh spinach
  • 1 3/4 teaspoon Kosher salt
  • 8 oz spaghetti (1/2 box of 16 oz box)
  • 1/8 teaspoon of fresh ground pepper

Optional: 3 shredded cheese blend (Parmesan, Romano and Asiago cheeses)

How to make it:

  1. In a large pot, brown Italian sausage. Add 2 tablespoon olive oil, chopped onion and garlic, cook until onions are transparent. 
  2. Stir in chicken stock, whisk corn starch into 1 cup hot water -add to pot. Add thyme, red- pepper flakes, salt and pepper.
  3. Add the mushrooms, Worcestershire sauce, spinach and 2 tablespoon parsley to the pot. Boil on med-high heat approximately 10-15 minutes. Then add spaghetti noodles. Simmer approximately 4 more minutes until noodles are tender. Add remaining 2 tablespoon of parsley. 
  4. Serve with shredded cheese blend (entirely optional).

Serves 4

Leave a Reply