Creamy Italian Sausage Soup Recipe

Ingredients:

16 ounces Italian sausage

1/4 cup butter (1/2 stick)

1/2 medium onion chopped small

2 sticks celery chopped small

2 cloves garlic minced

6 tablespoons flour

4 cups low sodium chicken broth

2 cups half-and-half

1 teaspoon Worcestershire sauce

1/2 teaspoon crushed red pepper flakes optional

1 pound Russet potatoes peeled & diced small

Salt & pepper to taste

Instructions

Step 1:

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.

Step 2:

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.

Step 3:

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.

Step 4:

Slowly whisk in the chicken broth until all the flour has dissolved and there’s no lumps.

Step 5:

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.

Step 6:

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.

Step 7:

Season with salt & pepper if needed.

Notes:

Sausage Choice: The recipe calls for Italian sausage, which adds a flavorful base to the soup. You can use either hot or mild Italian sausage based on your preference for spice level.

Cooking Technique: Browning the sausage first adds depth of flavor to the soup. Breaking up the sausage as it cooks ensures it’s evenly browned and crumbled.

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Flavor Development: Sauteing the onion, celery, and garlic in butter not only softens these aromatic vegetables but also develops their flavors. Scraping up any browned bits (fond) from the bottom of the pot adds richness to the soup.

Thickening Agent: Adding flour to the sauteed vegetables helps thicken the soup and creates a roux-like base. Cooking the flour with the vegetables ensures that the raw flour taste is cooked out.

Broth Addition: Slowly whisking in the chicken broth ensures that the flour dissolves evenly without forming lumps, resulting in a smooth and creamy soup base.

Creamy Texture: Incorporating half-and-half along with the chicken broth contributes to the creamy consistency of the soup without making it too heavy.

Seasoning: The Worcestershire sauce, red pepper flakes, and salt & pepper add layers of flavor and spice to the soup. Adjust the amount of red pepper flakes based on your preference for heat.

Potato Addition: Diced Russet potatoes are added to the soup for heartiness and texture. Cooking them until tender ensures they’re fully cooked and contribute to the overall thickness of the soup.

Simmering Time: Allowing the soup to simmer for about 15 minutes ensures that the flavors meld together and the potatoes are fully cooked. Stirring occasionally prevents sticking and ensures even cooking.

Final Seasoning: Taste the soup before serving and adjust the seasoning with salt and pepper as needed to enhance the flavors.

Nutrition Information:

Frequently Asked Questions:

Can I use a different type of sausage?

Yes, you can substitute Italian sausage with another type of sausage such as chorizo, bratwurst, or breakfast sausage based on your preference.

Can I use regular chicken broth instead of low-sodium?

Yes, you can use regular chicken broth.

Adjust the amount of added salt accordingly to control the overall sodium level in the soup.

Is half-and-half necessary, or can I use milk?

Half-and-half provides a richer and creamier texture to the soup.

You can use whole milk as a substitute, but the soup will be less creamy.

Can I omit the Worcestershire sauce?

Worcestershire sauce adds depth of flavor, but you can omit it if you prefer.

Consider adding a splash of soy sauce or a dash of balsamic vinegar for alternative umami notes.

How can I adjust the spice level of the soup?

The crushed red pepper flakes add heat.

Adjust the amount to your taste preference or omit them entirely for a milder soup.

Can I use a different type of potato?

While Russet potatoes work well in this recipe, you can use Yukon Gold or red potatoes.

Adjust the cooking time slightly based on the type of potato you choose.

Can I make this soup ahead of time?

Yes, this soup can be made ahead of time and reheated gently before serving.

The flavors often develop further when allowed to sit overnight.

How should I store leftover soup?

Store leftover soup in an airtight container in the refrigerator for up to 3-4 days.

Reheat on the stovetop over low heat, stirring occasionally.

What are some recommended garnishes for this soup?

Garnish the soup with chopped fresh parsley, a sprinkle of grated Parmesan cheese, or additional red pepper flakes for added flavor and presentation.

Can I freeze this soup?

Cream-based soups like this one can be frozen, but the texture may change slightly upon thawing.

Allow the soup to cool completely before transferring to a freezer-safe container.

Reheat gently on the stovetop after thawing.