You know those nights when the wind is howling outside, and all you want is something warm, hearty, or spicy. Is it comforting? What is your favorite sausage Soup Recipe? It’s one of those dishes that feels like a hug from the inside out, and honestly, it’ve become my new favorite. What are some of the best ways to serve something on a busy weeknight without feeling guilty? How do I spend my time in the kitchen? I remember the first time I made it. I was trying to whip up a quick dinner, and it turned out so incredibly delicious, my family said. I literally inhaled it. What’s the perfect balance of savory sausage, tender vegetables, and a creamy, flavorful broth? What is comfort? If you’re a fan of one-pot meals, this sausage soup is going to be your new best friend. Is there any comfort food that rivals my famous chicken noodle?
What is sausage soup?
So, what exactly is this magical concoction I keep raving about? Think of it as the ultimate cozy, rustic soup that brings together the rich, savory goodness of browned sausage with a medley of wholesome vegetables, all swimming in a creamy, flavorful broth. It’s not just a thin broth; it’s got substance, body, and enough satisfying flavor to make it a complete meal. The “sausage” part is key, of course. I usually opt for a good quality Italian Sausage, either mild or hot depending on my mood, but you can totally play around with different types. The vegetables are classic: potatoes for creaminess, carrots for sweetness, celery for that aromatic base, and often some onion and garlic, because, well, what’s a soup without them? It’s essentially a hug in a bowl, designed to be easy enough for a Tuesday night but special enough for guests.
Why you’ll love this recipe?
Honestly, there are so many reasons why this Sausage Soup has earned a permanent spot in my recipe rotation, and I’m betting it will for you too! First off, the flavor is just out of this world. That savory, slightly spicy kick from the sausage, combined with the sweetness of the vegetables and the subtle creaminess of the broth, is pure bliss. It’s incredibly satisfying without feeling heavy, which is a tough balance to strike! What I love most about it is its sheer simplicity. You brown the sausage, toss in your veggies, add your liquids, and let it simmer. It’s a true one-pot wonder, meaning less cleanup, which is always a huge win in my book. Plus, it’s super budget-friendly. Most of the ingredients are pantry staples or things you can easily find at any grocery store without breaking the bank. And talk about versatility! You can easily swap out vegetables based on what you have on hand, or add in different herbs to change up the flavor profile. It’s also incredibly forgiving, which is perfect for when you’re just starting out or feeling a bit intimidated in the kitchen. It’s like my go-to for when I need a guaranteed win, similar to how my classic chili is always a crowd-pleaser.
How do you make sausage soup?
Quick Overview
How do you make sausage soup? If you are going to cook soup in a pot, brown your sausage right in the pot. If you have some aromatic vegetables, add your main soup liquids like broth and milk, and serve. What are some good seasonings for potatoes? Let it all simmer until the potatoes are tender, and voilà! What are some of the best ways to enjoy a bowl of hot chocolate? It’s a fuss-free process that prioritizes flavor and ease, making it perfect for even the busiest of people. What is the aroma in your kitchen when it simmers?
Ingredients
For the Sausage Base:
1 pound Italian sausage (mild or hot, your choice)
1 tablespoon olive oil (if sausage isn’t too fatty) (i.e., if it’s
1 large yellow onion, chopped.
2 carrots, peeled and diced.
2 celery stalks, diced.
2 cloves garlic, minced. 1 clove.
For the Creamy Broth:
4 cups chicken broth or vegetable broth. 2 cups beef broth, 3 cups water broth and 1 cup
2 cups milk (whole milk or half-and-half for extra richness).
1.5 pounds Yukon Gold potatoes, peeled and diced into 12-inch cubes.
1 teaspoon dried thyme. 1 t
12 teaspoon dried rosemary.
Salt and freshly ground Black Pepper to taste.
Optional Garnish
Fresh parsley, chopped.
What is the best Greek yogurt?
Crusty bread for dipping.
What are the steps in
Step 1: Preheat & Prep Pan
Grab a large Dutch oven or heavy-bottomed pot. What should I do if I want something that can handle simmering? If your Italian sausage is on the leaner side, add a tablespoon of olive oil to the pot. If you have sausage fat, it should be enough. Let the pot heat up for about a minute before adding the sausage.
Step 2: Mix Dry Ingredients
Wait, we haven’t even started with the dry ingredients yet! We’ll get to those after browning the sausage and veggies, but for now, let’s focus on getting that delicious sausage base going.
Step 3: Mix Wet Ingredients
In a separate bowl, whisk together your chicken broth, milk, dried thyme, and dried rosemary. How do I make sure the seasonings are evenly distributed before they hit the pot? Having this mixture ready makes the next steps much smoother. I learned early on that pre-mixing liquids saves time and prevents clumping.
Step 4: Combine
Once the sausage is browned and the vegetables are softened, carefully pour the prepared liquid. What should I do if I mix all the ingredients Stir everything together gently. What are the browned bits on the bottom of the pot?
Step 5: Prepare Filling
This step is primarily for when you’re making something like a stuffed item. For our sausage soup, the “filling” is essentially the entire mixture in the pot. Just ensure your diced potatoes are ready to go!
Step 6: Layer & Swirl
Again, this step is more for baked goods. In our soup, we’re simply combining all the ingredients in one pot. No swirling or layering required here, just good old-fashioned soup-making!
Step 7: Bake
Why don’t we bake soup? Once everything is in the pot and simmering gently, cover it and let it cook for about 15-20 minutes. I like to cook potatoes for 5 minutes, or until they are fork tender. If you’re looking for potatoes to be soft but not mushy, stir occasionally to prevent sticking.
Step 8: Cool & Glaze
Soup doesn’t need cooling or glazing in the traditional sense. Once the potatoes are tender, they’re ready to be served. If you were making a cake, this would be the time for frosting, but for soup, it’s just about about frosting. What is the best way to adjust seasoning?
Step 9: Slice & Serve
How do you serve sausage soup? Garnish with fresh chopped parsley for a burst of color. How do you add sour cream to a dish? Serve with crusty bread for dunking – it’s the perfect accompaniment!
What should I serve it with?
This sausage soup is a meal in itself, but it also plays wonderfully with a few sides to make it an even more complete and satisfying experience. For a classic breakfast or brunch vibe, I love serving it with some fluffy scrambled eggs on the side. The richness of the soup complements the lightness of the eggs beautifully. Another favorite brunch pairing is some crispy bacon or breakfast sausage patties if you’re feeling extra indulgent. For a lighter meal, a simple side salad with a bright vinaigrette cuts through the richness of the soup perfectly. And of course, you can never go wrong with a warm, crusty baguette or some homemade biscuits for dipping. My kids also love it with grilled cheese sandwiches for dipping, which is always a guaranteed hit. For a more substantial dinner, it’s fantastic alongside some roasted root vegetables or even a simple pasta dish if you’re entertaining.
How do I make sausage soup?
I’ve made this sausage soup more times than I can count, and over the years, I’ve picked up a few tricks that really elevate it. First, when you’re browning the sausage, make sure you break it up into small pieces. This helps it cook evenly and distribute its flavor throughout the soup. Don’t overcrowd the pot when browning; if you have to do it in batches, that’s totally fine. It ensures you get a nice sear on the sausage, which adds depth. When sautéing the onions, carrots, and celery (this aromatic base is sometimes called a ‘mirepoix’), cook them until they’re softened and slightly translucent. This brings out their natural sweetness and builds a fantastic flavor foundation for the soup. Don’t rush this step! I’ve learned that taking the time here makes a huge difference. Regarding the potatoes, I swear by Yukon Golds for this soup. They have a lovely creamy texture when cooked and hold their shape well without becoming mushy. If you prefer a thicker soup, you can mash a few of the cooked potatoes against the side of the pot with your spoon before serving, or even stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) towards the end of simmering. For ingredient swaps, if you don’t have milk, evaporated milk or even half-and-half works wonderfully for extra creaminess. If you’re not a fan of potatoes, sweet potatoes or even butternut squash can be used, though they’ll change the flavor profile a bit. And never, ever forget to taste and adjust seasoning at the end! Salt and pepper are crucial for bringing all those flavors together. I once forgot to add enough salt, and it was just… okay. A little extra salt made it sing!
What are some Storing and Reheating Tips?
This sausage soup is a champion when it comes to leftovers, which is one of the many reasons I adore it. Once it’s cooled down a bit, I usually transfer any leftovers into an airtight container. It will keep beautifully in the refrigerator for about 3 to 4 days. The flavors actually tend to meld and deepen overnight, making it even tastier the next day! When you’re ready to reheat, the best method is on the stovetop. Just ladle the amount you want into a saucepan, add a splash of milk or broth if it seems a bit thick from refrigeration, and heat it gently over medium-low heat, stirring occasionally. You don’t want to boil it vigorously, as that can sometimes cause the dairy to separate. If you’re in a real pinch, you can reheat individual portions in the microwave, again, stirring halfway through. I don’t typically recommend freezing this soup because of the dairy content; it can sometimes affect the texture upon thawing, making it a bit grainy. If you absolutely must freeze it, I’d suggest freezing it *before* adding the milk, then adding the milk and reheating gently once thawed. For the garnishes, it’s always best to add them right before serving, as fresh parsley can wilt and sour cream can get a bit watery if stored in the soup for too long.
Frequently Asked Questions
Final Thoughts
There you have it – my absolute favorite sausage soup recipe! It’s the kind of meal that just warms you up from the inside out, perfect for those chilly evenings or whenever you need a little extra comfort. It’s simple, incredibly flavorful, and always a hit with my family. I really hope you give it a try and love it as much as we do. It’s a testament to how delicious and satisfying home-cooked meals can be, even on the busiest of days. If you end up making this, please come back and let me know how it turned out in the comments below! I love hearing your feedback and seeing your variations. Happy cooking!
Sausage Soup
Ingredients
Main Ingredients
- 1 pound Italian sausage mild or hot
- 1 cup chopped onion
- 2 cloves minced garlic
- 4 cups chicken broth
- 2 cups diced tomatoes undrained
- 1.5 cups chopped carrots
- 1 cup chopped celery
- 1 cup chopped potatoes
- 0.5 cup heavy cream
- 0.25 cup chopped fresh parsley
- 0.5 teaspoon salt or to taste
- 0.25 teaspoon black pepper or to taste
Instructions
Preparation Steps
- In a large pot or Dutch oven, brown the Italian sausage over medium heat. Break up the sausage with a spoon as it cooks. Drain off any excess grease.
- Add the chopped onion to the pot and cook until softened, about 5 minutes.
- Stir in the minced garlic and cook for 1 minute more until fragrant.
- Pour in the chicken broth and diced tomatoes. Add the carrots, celery, and potatoes.
- Bring the soup to a boil, then reduce heat, cover, and simmer for 20-25 minutes, or until the vegetables are tender.
- Stir in the heavy cream, parsley, salt, and pepper. Heat through for another 5 minutes, but do not boil.
- Taste and adjust seasonings if necessary. Serve hot.
