Dutch Oven Sausage and Mushroom Soup

Recipe

2 Tbs olive oil
1 1/4 Lbs Italian Sausage
1 onion diced
5 cloves garlic minced
1 Lb mushrooms sliced
1 cup carrots thinly sliced
1 green pepper diced
7 cups low-sodium chicken broth
1/2 Tsp dried thyme
1 Tsp red pepper flakes
1/2 cup parsley
1/8 Tsp ground black pepper
1/4 Lb angel hair pasta

Makes 4 to 5 servings.

Heat 2 tablespoon olive oil in a Dutch oven using medium heat. Brown sausages Remove from pot. Cut into thin slices and set aside.

Add onions and garlic to the Dutch oven. Cook about 5 minutes until onions become translucent. Add mushrooms, green peppers and carrots. Cook about 10 minutes until the vegetables start to soften.

Add chicken broth, thyme, red pepper flakes parsley and black pepper. Bring to a boil. Reduce the heat and simmer covered for about 15 minutes. Stir in the sausages and bring it back to a boil. Add angel hair. Reduce heat and simmer 3 to 5 minutes until the pasta is “al dente”

ACKNOLWEDGEMENT
I modified this recipe according to my tastes. Original recipe can be found at http://www.foodandwine.com/recipes/sausage-and-mushroom-soup