Description
This creamy Italian sausage soup blends savory sausage with tender potatoes and a rich, creamy broth, enhanced with aromatic vegetables and a hint of spice, making it a comforting and hearty meal perfect for any day of the year.
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 & diced small
Dairy & Liquids
- 1/4 cup Butter
- 4 cups Low Sodium Chicken Broth
- 2 cups Half-and-Half
Miscellaneous
- 6 tablespoons Flour
- 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 and cook over medium heat until browned, about 10 minutes, breaking it up with a spoon frequently to ensure even cooking. Once browned, transfer the sausage to a paper towel-lined plate to drain excess grease.
- Sauté Vegetables: In the same pot, add butter, chopped onion, and celery. Sauté for 4-5 minutes until the vegetables are soft and fragrant. Then, add the minced garlic and flour, cooking for an additional 2 minutes to form a roux that will thicken the soup.
- Add Broth & Cream: Gradually whisk in the low sodium chicken broth to avoid lumps, then stir in half-and-half, Worcestershire sauce, and crushed red pepper flakes if using. Add the diced russet potatoes and return the cooked sausage to the pot. Bring the mixture to a boil, then reduce the heat and simmer uncovered for 15 minutes until the potatoes are tender and the soup has thickened.
- Season and Serve: Season the soup generously with salt and pepper to taste. Serve the soup hot, perfect on its own or with crusty bread.
Notes
- For a spicier soup, increase the crushed red pepper flakes to 1 teaspoon.
- You can substitute half-and-half with heavy cream for a richer texture.
- Using low sodium chicken broth allows better control of saltiness.
- Russet potatoes work best for a creamy texture; avoid waxy potatoes.
- Leftover soup can be refrigerated up to 3 days and reheated gently on the stove.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
