Description
This creamy Italian sausage soup is a comforting and hearty dish perfect for chilly days. Packed with savory Italian sausage, tender potatoes, and a rich, creamy broth flavored with garlic, onion, and a touch of Worcestershire sauce, this soup offers a delicious blend of textures and flavors that will warm you up from the inside out.
Ingredients
Scale
Meat
- 16 ounces Italian Sausage
Vegetables
- 1/2 medium onion, chopped small
- 2 celery sticks, chopped small
- 2 cloves garlic, minced
- 1 pound Russet potatoes, peeled & diced small
Dairy & Fats
- 1/4 cup butter
- 2 cups half-and-half
Liquids & Sauces
- 4 cups low sodium chicken broth
- 1 teaspoon Worcestershire sauce
Others
- 6 tablespoons flour
- 1/2 teaspoon crushed red pepper flakes (optional)
- Salt & Pepper to taste
Instructions
- Brown the Sausage: Add the Italian sausage meat to a soup pot over medium heat. Cook it until browned, about 10 minutes, breaking it up with a spoon to crumble the meat. Once browned, transfer it to a paper towel lined plate to drain excess fat.
- Sauté Vegetables and Make Roux: In the same pot, add the butter, chopped onion, and celery. Sauté for 4 to 5 minutes until the vegetables are tender. Add the minced garlic and flour, stirring and cooking for 2 more minutes to form a roux that will thicken the soup.
- Add Liquids and Potatoes: Whisk in the chicken broth gradually to avoid lumps, then stir in the half-and-half, Worcestershire sauce, and crushed red pepper flakes if using. Add the diced potatoes and return the browned sausage to the pot. Raise heat to bring the mixture to a boil, then reduce to a simmer for 15 minutes, allowing the potatoes to cook through and the flavors to meld.
- Season and Serve: Taste the soup and season with salt and pepper according to your preference. Serve the soup hot, enjoying the creamy, hearty flavors.
Notes
- For a spicier kick, increase the amount of crushed red pepper flakes or add a pinch of cayenne pepper.
- Use low sodium chicken broth to better control the salt content.
- This soup can be made ahead and stored refrigerated for up to 3 days; reheat gently before serving.
- For a thicker soup, mash some of the potatoes in the pot during simmering.
- To make it gluten-free, substitute the all-purpose flour with a gluten-free flour blend.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
