Smoked Sausage, Tomato and Mushroom Soup

  • Level: Easy
  • Total: 40 min
  • Prep: 10 min
  • Cook: 30 min
  • Yield: about 2 quarts
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Ingredients

1 tablespoon olive oil

1 1/2 pounds chorizo sausage (or other smoked sausage), diced or crumbled into 1/2-inch pieces

8 ounces button mushrooms, quartered

1 cup diced onion

1/2 cup diced red bell pepper

1/2 cup diced green bell pepper

1 tablespoon thinly sliced garlic

2 tablespoons tomato paste

2 (28-ounce) cans whole tomatoes, roughly chopped and juice reserved 

2 (28-ounce) cans whole tomatoes, roughly chopped and juice reserved

2 cups chicken stock

1 tablespoon marjoram leaves

1 1/2 teaspoons salt

Directions

  1. Set a 4-quart saucepan over medium-high heat and add the olive oil. Once hot, add the sausage to the pan and cook, stirring occasionally until well caramelized, about 5 minutes. Add the mushrooms, onions and peppers to the pan and cook for 7 to 8 minutes. Add the garlic and tomato paste to the pan and cook for 1 minute. Add the chopped tomatoes, juices, chicken stock and marjoram to the pan, and season with the salt. Bring to a boil, reduce the heat to a simmer, and cook until the flavors have married, about 20 minutes.

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