Food and Wine Sausage and Mushroom Soup

1. 1

   In a large pot, heat 1 tablespoon of the oil over moderate heat.

2. 2

   Add the sausages and cook, turning occasionally, until browned and cooked through, about 10 minutes.

3. 3

   Remove.

4. 4

   When cool enough to handle, cut the sausages into 1/8-inch slices.

5. 5

   Heat the remaining 1 tablespoon oil in the pot over moderately low heat.

6. 6

   Add the onion and garlic and cook, stirring occasionally, until the onion is translucent, about 5 minutes.

7. 7

   Add the mushrooms and cook until golden, 5 to 10 minutes.

8. 8

   Add the broth, thyme, red-pepper flakes, 2 tablespoons of the parsley, and the salt to the pot.

9. 9

   Bring to a boil.

10. 10

    Reduce the heat and simmer, partially covered, for 15 minutes.

11. 11

    Stir in the sausages and bring back to a boil.

12. 12

    Add the pasta, reduce the heat, and simmer until just done, about 3 minutes.

13. 13

    Stir in the remaining 2 tablespoons parsley and the black pepper.

* Per serving · 4 servings · Values may vary.