The mushroom, potato, and sausage soup is a rustic one-pot dish with a rich and intense flavor: a simple recipe, ideal for warming up the colder days. For me, the mushroom, potato, and sausage soup is already perfect and complete as it is, perfect to accompany with toasted bread, but if you prefer, you can add pasta.
Don’t miss
- Difficulty: Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 4 servings
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Fall, Winter
Ingredients
- 10.5 oz button mushrooms
- 14.1 oz potatoes
- 1 shallot
- 7.1 oz spinach
- 2 sausages
- 3 tbsps extra virgin olive oil
- to taste salt
Tools
- 1 Cutting Board
- 1 Kitchen Knife
- 1 Peeler
- 1 24 cm Cast Iron Staub Casserole
- 1 Skillet
- 1 Ladle
Steps
Peel the shallot and slice it thinly. Peel the potatoes, wash them, dry them, and cut them into cubes. Clean the mushrooms by cutting off the lower part of the stem, peeling the cap, and wiping them with a clean, damp cloth to remove any soil residues, then slice them. In a high-sided casserole, heat three tablespoons of extra virgin olive oil and let the shallot take on flavor. Then add the potatoes and mushrooms. Finally, add the spinach, washed and patted dry with kitchen paper towels. Let them take on flavor for five minutes, season with salt, and cover with two ladles of hot water. Cook slowly over low heat until all the vegetables are well cooked (about 20/25 minutes).
Remove the sausage casing, cut it into pieces, and let it brown in a skillet without adding oil.
Pour the soup into bowls, sprinkle with the sausages, and serve with toasted bread.
Notes
This content contains one or more affiliate links.
Recipe source: Facile con gusto September 2023.
