This hearty and comforting creamy sausage soup is packed with flavorful Italian sausage and tender potatoes. It’s an irresistibly cozy dish that comes together in under an hour!
INGREDIENTS
- 16 ounces Italian sausage
- 1/4 cup butter (1/2 stick)
- 1/2 medium onion, finely chopped
- 2 sticks celery, finely chopped
- 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 and diced small
- Salt & pepper, to taste
INSTRUCTIONS
- In a soup pot over medium-high heat, cook the Italian sausage until browned (about 10 minutes), breaking it apart with a spoon as it cooks. Transfer to a plate lined with paper towels, leaving about a tablespoon of fat in the pot. If there’s excess grease, drain some out.
- Add the butter to the pot, and once melted, stir in the onion and celery. Sauté for 4–5 minutes, scraping up any browned bits from the bottom.
- Mix in the garlic and flour, stirring continuously for about 2 minutes to cook out the raw flour taste.
- Gradually whisk in the chicken broth until the flour is fully dissolved and the mixture is smooth.
- Stir in the half-and-half, Worcestershire sauce, red pepper flakes (if using), diced potatoes, and the cooked sausage. Increase the heat to high and bring the soup to a gentle boil. Reduce the heat to medium-low, keeping the soup at a steady simmer. Cover with the lid slightly ajar.
- Simmer for about 15 minutes or until the potatoes are tender and the soup has thickened to your desired consistency. Stir occasionally to prevent sticking and ensure even cooking.
- Season with salt and pepper to taste, then serve warm.
NOTES
- Serves 4–6, depending on portion sizes.
