This creamy Italian sausage soup is a comforting and hearty dish made with Italian sausage, tender potatoes, and a rich, creamy broth. The combination of savory sausage, aromatic vegetables, and smooth half-and-half creates a flavorful and filling meal perfect for cozy nights. Quick and easy to prepare, this soup can be customized to fit various dietary preferences, making it a versatile recipe for your weeknight dinners.
Ingredients:
- 16 ounces Italian sausage
- 1/4 cup butter (1/2 stick)
- 1/2 medium onion, chopped small
- 2 sticks celery, chopped small
- 2 cloves garlic, minced
- 6 tablespoons flour
- 4 cups low-sodium chicken broth
- 2 cups half-and-half
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon crushed red pepper flakes (optional)
- 1 pound Russet potatoes, peeled and diced small
- Salt and pepper to taste
Instructions:
- Cook the Sausage: In a soup pot, add the Italian sausage and cook over medium-high heat until browned, about 10 minutes. Break up the sausage with a spoon as it cooks. Once browned, transfer the sausage to a paper towel-lined plate, leaving the fat in the pot. If there’s more than a tablespoon of fat, drain some out.
- Sauté Vegetables: Add the butter to the same pot and melt it over medium heat. Add the chopped onion and celery and sauté for 4-5 minutes until softened, scraping up any browned bits from the bottom of the pot.
- Cook the Flour: Stir in the minced garlic and flour, cooking for 2 minutes. Stir constantly to ensure the raw flour flavor cooks out.
- Add Broth and Half-and-Half: Slowly whisk in the chicken broth until the flour is fully dissolved and there are no lumps. Then add the half-and-half, Worcestershire sauce, and optional red pepper flakes. Stir to combine.
- Simmer the Soup: Add the diced potatoes and sausage back to the pot. Increase the heat to high and bring the soup to a boil. Once boiling, reduce the heat to medium-low, keeping the soup at a simmer. Cover the pot slightly and let it simmer for about 15 minutes, or until the potatoes are tender and the soup has thickened to your liking. Stir occasionally to prevent sticking.
- Season and Serve: Taste and season with salt and pepper as needed. Serve hot and enjoy!
Why You’ll Love This Recipe
- Rich and Creamy: This soup has a deliciously creamy texture that’s perfect for cozying up on a chilly day.
- Flavorful Sausage: The Italian sausage adds a hearty, savory element that pairs perfectly with the creamy base and tender potatoes.
- Quick and Easy: Ready in about 30 minutes, this soup is a fast and comforting meal, making it a great choice for busy nights.
- Versatile: It’s easy to adjust the recipe to your taste, adding more spice or veggies as desired.
Tips
- Adjust the Thickness: If you prefer a thinner soup, add more chicken broth or half-and-half. For a thicker soup, let it simmer longer or add a little more flour.
- For Extra Flavor: Use spicy Italian sausage or add more crushed red pepper flakes for a kick.
- Stir Often: Keep an eye on the soup while it’s simmering to make sure nothing sticks to the bottom of the pot.
Variations and Substitutions
- Vegetarian Version: Swap the Italian sausage for plant-based sausage or another protein like lentils or beans.
- Low-Carb Option: Skip the potatoes and use cauliflower florets instead for a lower-carb alternative.
- Dairy-Free: Use coconut milk or another non-dairy cream substitute in place of the half-and-half.
FAQs
Q: Can I make this soup ahead of time?
A: Yes! The flavors develop even more after sitting for a few hours or overnight. Just reheat it over low heat before serving.
Q: Can I freeze this soup?
A: This soup can be frozen for up to 3 months. Let it cool completely, then store in an airtight container. Reheat on the stovetop or in the microwave.
Q: What can I serve this soup with?
A: Serve with a side of crusty bread or a fresh salad for a complete meal.
Serving Suggestions
- Pair with garlic bread or a side of roasted vegetables for a satisfying dinner.
- Top with freshly grated Parmesan cheese for extra flavor.
- Add a light green salad to balance the richness of the soup.
Creamy Italian Sausage Soup
6
servings10
minutes45
minutesIngredients
16 ounces Italian sausage
1/4 cup butter (1/2 stick)
1/2 medium onion, chopped small
2 sticks celery, chopped small
2 cloves garlic, minced
6 tablespoons flour
4 cups low-sodium chicken broth
2 cups half-and-half
1 teaspoon Worcestershire sauce
1/2 teaspoon crushed red pepper flakes (optional)
1 pound Russet potatoes, peeled and diced small
Salt and pepper to taste
Directions
- Cook the Sausage: In a soup pot, add the Italian sausage and cook over medium-high heat until browned, about 10 minutes. Break up the sausage with a spoon as it cooks. Once browned, transfer the sausage to a paper towel-lined plate, leaving the fat in the pot. If there’s more than a tablespoon of fat, drain some out.
- Sauté Vegetables: Add the butter to the same pot and melt it over medium heat. Add the chopped onion and celery and sauté for 4-5 minutes until softened, scraping up any browned bits from the bottom of the pot.
- Cook the Flour: Stir in the minced garlic and flour, cooking for 2 minutes. Stir constantly to ensure the raw flour flavor cooks out.
- Add Broth and Half-and-Half: Slowly whisk in the chicken broth until the flour is fully dissolved and there are no lumps. Then add the half-and-half, Worcestershire sauce, and optional red pepper flakes. Stir to combine.
- Simmer the Soup: Add the diced potatoes and sausage back to the pot. Increase the heat to high and bring the soup to a boil. Once boiling, reduce the heat to medium-low, keeping the soup at a simmer. Cover the pot slightly and let it simmer for about 15 minutes, or until the potatoes are tender and the soup has thickened to your liking. Stir occasionally to prevent sticking.
- Season and Serve: Taste and season with salt and pepper as needed. Serve hot and enjoy!
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