Name: Creamy Italian Sausage Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
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)

Description

Warm up with a bowl of Creamy Italian Sausage Soup—perfect for chilly nights. Discover the recipe now.

Ingredients

Scale

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)

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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 onions and celery and sauté for 4-5 minutes. Scrape up any browned 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

Try This Recipe and Leave a comment Below, your opinion matters to me!

Nutrition

Serving Size: 4 serving
Calories: 400
Sugar: 5g
Sodium: 400mg
Fat: 10g
Saturated Fat: 3g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 5g
Protein: 15g
Cholesterol: 50mg