Creamy Sausage, Mushroom & 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.
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
Ingredients:
- 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
Directions:
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.
I made this tonight as an antidote to the super cold weather we’ve having in Nashville. I made two adjustments – added a half bag of spinach & juice from one lime. It absolutely hit the spot.
I love it thanks for sharing the recipe. Such a nice comfort food in the winter.
Wow! I cannot wait to make this in the rainy season in my affordable condo home!
Thanks for this recipe! I will definitely cook this now for lunch as it’s a perfect match with the rainy weather right now.
You always have the best recipes. My kids loved the soup.
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Creamy soups like this always feel like a small reset button in real life. Sausage, mushrooms, and carrots sound like such a comforting mix, rich enough for dinner but still simple enough to make on an ordinary evening. I love recipes that feel cozy without being complicated, especially when the weather is gray and everyone wants something warm. A good soup can turn a regular night into one of those quiet family moments people remember. I’ve had evenings where I almost searched for a favor delivery customer service phone number , then decided to cook instead, and honestly those homemade meals usually end up feeling the most satisfying and personal.
I love recipes like this because they feel hearty without turning into a whole production. Using a leftover pound of sausage, beef stock, mushrooms, and heavy cream for an 8-serving soup that comes together in about 40 minutes is exactly my kind of cold-weather cooking, and the pepper note makes it feel real too. No weird Wacky Steps, just solid comfort food.
I liked the part where you mentioned making a different pot of soup every weekend last year during Whole30. That’s a clever way to keep things fresh and ensure good meals are on hand, especially with the weather getting cooler. I’m always looking for strategies to improve meal planning.
I liked the part where you mentioned making a different pot of soup every weekend last year during Whole30. That’s a clever way to keep things fresh and ensure good meals are on hand, especially with the weather getting cooler. I’m always looking for strategies to improve meal planning I found this especially useful.!
It’s interesting how you decided against Whole30 this year, even though you found it awesome in the past. Your reasoning about knowing what works best for your body (cutting down on grains, legumes, and sugar) really resonates.
It’s interesting how you decided against Whole30 this year, even though you found it awesome in the past. Your reasoning about knowing what works best for your body (cutting down on grains, legumes, and sugar) really resonates I found this especially useful.!
I really appreciate how you highlighted your approach to January with Whole30. It’s interesting to hear about your experience with it, and how you’ve adjusted your eating habits over time based on what makes you feel best. It’s a journey for sure to figure out what works for one’s own body.
I really appreciate how you highlighted your approach to January with Whole30. It’s interesting to hear about your experience with it, and how you’ve adjusted your eating habits over time based on what makes you feel best. It’s a journey for sure to figure out what works for one’s own body I found this especially useful.!
I appreciate you sharing your approach to meal planning, especially how you’ve decided to scale back on carbs and processed foods this year. It’s smart to put in the effort on weekends for meal prep so you have good options during the busy work week. I often find myself falling into the takeout trap when I haven’t planned ahead, so this is a great reminder.
I appreciate you sharing your approach to meal planning, especially how you’ve decided to scale back on carbs and processed foods this year. It’s smart to put in the effort on weekends for meal prep so you have good options during the busy work week. I often find myself falling into the takeout trap when I haven’t planned ahead, so this is a great reminder I found this especially useful.!
I relate to the idea of a good soup turning a regular night into a memorable one. It’s so true how a simple, warm meal can create those quiet family moments. This recipe sounds like it hits that perfect balance of comforting and not overly complicated.
I relate to the idea of a good soup turning a regular night into a memorable one. It’s so true how a simple, warm meal can create those quiet family moments. This recipe sounds like it hits that perfect balance of comforting and not overly complicated I found this especially useful.!
I relate to the idea of making a different pot of soup every weekend for meal prepping. It’s such an efficient way to ensure healthy, delicious meals are on hand, especially during busy weeks. This creamy sausage, mushroom, and carrot soup sounds like a perfect candidate for that rotation.
I relate to the idea of making a different pot of soup every weekend for meal prepping. It’s such an efficient way to ensure healthy, delicious meals are on hand, especially during busy weeks. This creamy sausage, mushroom, and carrot soup sounds like a perfect candidate for that rotation I found this especially useful.!
What a delicious and hearty soup recipe! I love how the creamy base pairs perfectly with the savory sausage and earthy mushrooms. Definitely adding this to my meal prep rotation. https://spheroz.com
Wow, the idea of making a different soup every weekend during Whole30 last year sounds so cozy, especially with a leftover sausage. I love that the Creamy Sausage, Mushroom & Carrot Soup was dubbed one of the best by Beth’s husband-must try it during a chilly winter evening!
I love that you still use the recipes you discovered during Whole30 even though you don’t follow the plan anymore — it’s a great reminder that healthy eating doesn’t have to be restrictive. I’ve been using Aiphotoassistant to help document my own meal experiments, which has been really helpful for keeping track of what works. Would love to see more of your non-restrictive, Whole30-inspired recipes!