Description
This Creamy Italian Sausage Soup is a hearty, comforting dish perfect for chilly days. Featuring savory Italian sausage, tender potatoes, and a creamy broth enriched with half-and-half, it combines simple ingredients into a flavorful soup that’s easy to prepare and sure to satisfy.
Ingredients
Scale
Meat
- 16 ounces Italian Sausage
Vegetables
- 1/2 medium Onion, chopped small
- 2 sticks Celery, chopped small
- 2 cloves Garlic, minced
- 1 pound Russet Potatoes, peeled and diced small
Dairy
- 1/4 cup Butter
- 2 cups Half-and-Half
Dry Ingredients & Condiments
- 6 tablespoons Flour
- 4 cups Low Sodium Chicken Broth
- 1 teaspoon Worcestershire Sauce
- 1/2 teaspoon Crushed Red Pepper Flakes (optional)
- Salt & Pepper to taste
Instructions
- Cook Sausage: Add the Italian sausage meat to a soup pot. Cook over medium heat until browned, about 10 minutes, breaking it up with a spoon to ensure even cooking. Once browned, transfer the sausage to a plate lined with paper towels to drain excess fat.
- Sauté Vegetables: In the same pot, add butter, chopped onion, and celery. Sauté for 4-5 minutes until the vegetables are softened and fragrant. Then, add the minced garlic and flour, stirring continuously and cooking for about 2 minutes to cook out the raw flour taste and form a roux base.
- Add Broth & Cream: Slowly whisk in the low sodium chicken broth, ensuring no lumps form. Stir in the half-and-half, Worcestershire sauce, and crushed red pepper flakes if using. Add the diced potatoes to the pot and return the browned sausage back in as well. Bring everything to a boil, then reduce the heat and let it simmer gently for 15 minutes, allowing the potatoes to cook through and the soup to thicken.
- Season and Serve: Taste the soup and season with salt and pepper according to your preference. Serve the soup hot, garnished if desired, for a rich and flavorful meal.
Notes
- Crushed red pepper flakes add a mild heat; omit or reduce if you prefer a milder soup.
- Russet potatoes are best for their creamy texture in soups, but Yukon Gold can be used as a substitute.
- For a richer soup, you can substitute some of the half-and-half with heavy cream.
- Make sure to cook the flour for 2 minutes to avoid a raw flour taste.
- This soup stores well and can be refrigerated for up to 3 days or frozen for up to 1 month.
