Creamy Sausage, Mushroom & Carrot Soup

Creamy Sausage Mushroom and Carrot Soup


For the past couple of years, we’ve taken on Whole30 in January, but this year I opted not to go that route. While I actually think Whole30 is awesome, and really enjoyed the challenge, I don’t find it necessary any longer. If you’re looking to figure out what it is you’re eating that is making you not feel your best, then I highly recommend giving it a shot.

I still love and make (on a fairly regular basis) many of the dishes I discovered during the times we were following the plan, like this Chicken Piccata with Zoodles , Tuna Salad with Avocado and Capers, and Creamy Lemon Basil Spaghetti Squash with Shrimp.

What I learned from Whole30 was really something I already knew- I am my best when I cut out (or at least consume in very limited amounts) grains, legumes, and sugar. Over the past 10-15 years I’ve gone through stretches of time where I cut out starchy carbs – processed foods, but also potatoes, and other high starch vegetables like corn, peas, beans, etc – and my energy levels have been higher, I’ve slept better, and I just feel good.

So that brings me to present. As we enter 2019, we’ve decided we’re going to scale way back on our carb & processed foods intake. What that means is that I will be putting forth more effort when it comes to meal planning and weekend prepping. That way we have the right foods on hand during the busy work week and won’t order takeout or throw together some highly processed meal because it’s the easiest thing to do when I get home exhausted after a crazy day.


Creamy Mushroom, Sausage, and Carrot Soup


Last year when we were doing Whole30, I made a different pot of soup every weekend, and that worked out really well for us, as we could eat it throughout the week. So I’ve decided to give that a go again for the next couple of months while the weather is cooler.

With that in mind, and the fact that I had a leftover pound of sausage I wanted to use up, I went on the hunt for a new soup recipe. Found a winner! Before I even made this the first time, I could tell by just reading the recipe that I needed to make a couple of small adjustments. Second time around, I perfected the recipe even more, and my husband has declared this one of the best soups he’s ever eaten!

Creamy Sausage, Mushroom, and Carrot Soup


  • 1 lb mild Italian or breakfast sausage
  • 1 yellow onion, diced
  • 3-4 carrots, sliced
  • 2 stalks of celery, sliced
  • 2 cloves garlic, minced
  • 32 oz beef stock
  • 1 Tbsp Italian seasoning
  • 1 tsp salt
  • 1/2 – 1 tsp black pepper*
  • 12 oz white button mushrooms, sliced
  • 1 cup heavy whipping cream


In a large stock pot, add sausage and crumble. As sausage is almost browned, add garlic, onion, celery and carrots. Allow to brown completely, and vegetables to begin to soften, stirring occasionally to prevent sticking or burning, about 10 minutes.

Add mushrooms halfway through vegetables and sausage cooking. Add beef stock and turn heat to high, allowing mushrooms to reduce down, approximately 5 minutes. Stir in seasonings.

Remove from heat and slowly stir in heavy whipping cream, whisking as you add to soup mixture. Return to medium heat for approximately 5 minutes, then reduce to simmer for 10-15 minutes. Serve and enjoy!

*I love pepper and spice, so I use a full teaspoon of black pepper. You may want to start with 1/2 tsp in yours and then adjust accordingly to suit your taste.

Adapted from Sweet C’s.