Description
This Creamy Italian Sausage Soup is a hearty and comforting dish featuring flavorful Italian sausage, tender potatoes, and a rich, creamy broth. Perfect for chilly days, this soup combines savory ingredients with subtle heat from red pepper flakes, creating a satisfying meal for the whole family.
Ingredients
Sausage
- 16 ounces Italian sausage
Vegetables & Aromatics
- 1/2 medium onion, chopped small
- 2 sticks celery, chopped small
- 2 cloves garlic, minced
- 1 pound Russet potatoes, peeled and diced small
Liquids & Dairy
- 1/4 cup butter (1/2 stick)
- 4 cups low sodium chicken broth
- 2 cups half-and-half
- 1 teaspoon Worcestershire sauce
Thickener & Seasoning
- 6 tablespoons flour
- 1/2 teaspoon crushed red pepper flakes (optional)
- Salt and pepper, to taste
Instructions
- Brown the sausage: Add the Italian sausage meat to a soup pot over medium-high heat. Cook, breaking up the sausage with a spoon, until browned and cooked through, about 10 minutes. Transfer the cooked sausage to a paper towel-lined plate. Leave the fat in the pot, draining excess if there’s more than a tablespoon.
- Sauté aromatics: Add the butter to the pot. Once melted, stir in the chopped onion and celery. Sauté for 4-5 minutes until softened, scraping up any browned bits from the bottom of the pot for added flavor.
- Add garlic and flour: Stir in the minced garlic and flour. Cook for about 2 minutes, stirring constantly to cook out the raw flour flavor and to form a roux.
- Add chicken broth: Slowly whisk in the chicken broth until the flour fully dissolves and no lumps remain, creating a smooth base for the soup.
- Combine remaining ingredients: Stir in the half-and-half, Worcestershire sauce, crushed red pepper flakes (if using), diced potatoes, and return the cooked sausage to the pot. Increase heat to high and bring the soup to a boil.
- Simmer the soup: Reduce heat to medium-low so the soup bubbles gently. Cover the pot with the lid slightly ajar and simmer for about 15 minutes, stirring occasionally, until potatoes are tender and soup has thickened to your liking.
- Season to taste: Taste the soup and add salt and pepper as needed. Serve hot for a comforting and creamy meal.
Notes
- To reduce fat, drain excess sausage fat before adding butter and vegetables.
- Red pepper flakes are optional; adjust the amount based on your preferred level of spiciness.
- If you prefer a thicker soup, let it simmer longer to reduce, or add more flour to the roux.
- For a richer flavor, use heavy cream instead of half-and-half.
- Russet potatoes work best as they hold shape but become tender; feel free to substitute with Yukon Gold potatoes.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 60mg
