Creamy Italian Sausage Soup
User Reviews
5
Creamy Italian Sausage Soup
Description
This soup begins by browning Italian sausage to develop flavor and texture, removing excess fat to avoid greasiness. Onion and celery are softened in butter to build an aromatic base. Flour is added and cooked to remove raw taste, then chicken broth is whisked in to create a thickened broth.
Half-and-half enriches the soup's texture and taste, while Worcestershire sauce adds umami depth. Red pepper flakes are optional and provide mild heat. Diced russet potatoes cook in the soup, softening to gently thicken and add substance to each spoonful.
The soup is brought to a controlled boil and then gently simmered to meld flavors and ensure the potatoes cook through evenly. It serves as a warm, hearty starter or main, fitting well into cooler weather menus and those who enjoy a rich, lightly spiced sausage-flavored soup.
Ingredients
- 16 ounces Italian sausage
- 1/4 cup butter 1/2 stick
- 1/2 medium onion chopped small
- 2 ticks celery chopped small
- 2 cloves garlic minced
- 6 tablespoons flour
- 4 cups chicken broth low sodium
- 2 cups half-and-half
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon red pepper flakes optional, crushed
- 1 pound russet potato peeled & diced small
- salt to taste
- black pepper to taste
Instructions
- Add the sausage meat to a soup pot. Over medium-high heat, cook until browned (about 10 minutes), and break it up with your spoon as it cooks. Transfer to a paper towel lined plate. Leave the fat in the pot, but if it's more than about a tablespoon, drain some of it out.
- Add the butter to the pot and once it's melted, add the onion and celery and sauté for 4-5 minutes. Scrape up any brown bits from the bottom of the pot.
- Stir in the garlic and flour. Cook for about 2 minutes, breaking it up with your spoon/stirring it as you go along. This step cooks the raw flour flavor out.
- Slowly whisk in the chicken broth until all the flour has dissolved and there's no lumps.
- Stir in the half-and-half, Worcestershire sauce, red pepper flakes, potatoes, and add the sausage meat back to the pot. Increase the heat to high and bring the soup to a boil, then reduce the heat so it's bubbling but not boiling like crazy (medium-low heat works with my cast iron pot and gas stove). Cover the pot with the lid slightly open.
- Let the soup simmer for about 15 minutes or until the potatoes are tender and the soup has thickened up to your liking. I like to stir it a few times to ensure nothing is sticking and that the stove's temperature is still correct.
- Season with salt & pepper if needed.
Notes
- This recipe serves 4 to 6, depending on portion sizes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 556 kcal
% Daily Value*
| Calories | 556kcal | 28% |
| Carbohydrates | 27g | 9% |
| Protein | 19g | 38% |
| Fat | 42g | 65% |
| Saturated Fat | 19g | 95% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 16g | 80% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 106mg | 35% |
| Sodium | 741mg | 31% |
| Potassium | 822mg | 17% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 633IU | 13% |
| Vitamin C | 8mg | 9% |
| Calcium | 130mg | 13% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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