Description

This Creamy Italian Sausage Soup is a hearty, comforting dish featuring savory browned Italian sausage, tender potatoes, and a rich, creamy broth made with half-and-half and chicken broth. Enhanced with aromatic sautéed vegetables and a touch of Worcestershire sauce and red pepper flakes, this soup delivers a perfect balance of flavors and is quick to prepare for a satisfying meal.

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

Pantry

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

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Instructions

Cook Sausage: Add the Italian sausage meat to a large soup pot over medium heat. Cook it until browned, about 10 minutes, breaking it up into small pieces with a spoon as it cooks. Once browned, transfer the sausage to a plate lined with paper towels to drain excess fat.
Sauté Vegetables: In the same pot, add the butter followed by the chopped onion and celery. Sauté these vegetables for 4 to 5 minutes until they become soft and translucent. Then, add the minced garlic and flour, cooking for an additional 2 minutes to form a roux, which will help thicken the soup.
Add Broth and Cream: Gradually whisk in the low sodium chicken broth to prevent lumps. Stir in the half-and-half, Worcestershire sauce, and crushed red pepper flakes if using. Add the peeled and diced russet potatoes, then return the cooked sausage back to the pot. Bring the mixture to a boil, then reduce heat and let it simmer gently for 15 minutes until the potatoes are tender and the soup has thickened.
Season and Serve: Taste the soup and season with salt and pepper as desired. Serve the soup hot for a delicious, creamy, and comforting meal.

Notes

Use low sodium chicken broth to control the salt level better.
For a spicier kick, increase the amount of crushed red pepper flakes.
Russet potatoes work best for this soup because they break down slightly to help thicken the broth.
You can substitute half-and-half with heavy cream for a richer soup or milk for a lighter version.
Leftovers keep well refrigerated for up to 3 days and reheat nicely on the stovetop or microwave.