This is it! The final night of your first month as a OneIfByFoodie! I hope you've followed along and started to build up your pantry. As you acquire ingredients, your grocery bill will continue to decrease, but wasn't it already less costly this month than going out all the time?
Sausage, Mushroom and Noodle Soup
- 1 link hot or sweet Italian sausage
- 1/4 small onion, diced
- 1 carrot, peeled and diced
- 1 celery rib, diced
- 1 garlic clove, minced
- pinch of crushed red pepper
- 1 c. chicken or vegetable stock
- splash of wine, if you have it on hand
- 4 button mushrooms, sliced
- 1/4 spaghetti or angel hair pasta
- 1 scallion, sliced for garnish
- handful of parsley, torn for garnish
- olive oil
In a large pot, heat a small drizzle of olive oil. Remove the casing from the sausage and add it to the hot oil. Once it starts to brown, break it up with a wooden spoon. Once it is thoroughly brown, remove the sausage and set it aside.
Add the onion, carrot and celery to the oil. Season with salt and let them soften for 5-6 minutes. Add the garlic and crushed red pepper and stir for a minute longer. If using, add the wine and let it reduce by half. Add in the mushrooms, stir to coat, and cook for another 4 minutes. Season with salt and pepper and add in the stock. Once it is warm, add the sausage back to the pot and simmer for 25-30 minutes. Add the pasta during the last minutes of cooking time and cook until tender.
Ladle the soup into a bowl and garnish with the scallion and parsley.