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Sausage Pasta Mushroom Soup

A hearty slightly spicy soup that is a meal in itself.  No exotic ingredients, and flexible to make with whatever you have on hand.  The anchovy fillets will melt away, and you'll never taste them, but omit them if you like, and increase the amount of salt for flavoring.
Course Soup
Cuisine American
Keyword Sausage soup, sausage mushroom soup, sausage pasta soup
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 9 people

Ingredients

  • 1 tbsp olive oil
  • 1 lb sausage, spicy or sweet casings removed
  • 1 medium onion, diced
  • 4 large mushrooms, roughly chopped any variety or a mix
  • 1 medium sweet bell red pepper, diced
  • 2 cloves garlic, grated or minced
  • 2-3 each anchovy fillets packed in salt & oil
  • 8 cups water
  • 1/4 cup tomato paste
  • 2 tsp worchestershire sauce
  • 2 tsp concentrated beef stock or boullion cubes
  • 1 tsp dried rosemary, chopped
  • 2 tsp dried thyme
  • 1/2 tsp each salt and pepper to taste
  • 2 cups dried pasta - bowties, shells, mixed shapes

Instructions

  1. Over low-medium hot dutch oven, brown the sausage.  If it does not produce it's own fat, add the olive oil.

  2. Once browned, add the onion.  Stir a couple times, then also add the chopped mushrooms.  In 2-3 minutes, add the diced pepper & garlic, & anchovies and stir in.  The anchovies will melt into the fat.

  3. Once the pepper and onions have started to soften, add all the water and concentrate or bouillon cubes (or feel free to use beef stock for half of the water if you have it).

  4. Stir in the dried herbs, salt and pepper.  Let simmer on low for 20 minutes or so to meld the flavors together.

  5. Add the pasta and simmer until the pasta is cooked.  It will absorb some of the water, so feel free to add more stock or water if it gets too thick for you.