Sausage Soup recipe

Some days just call for soup. Not just any soup, but a deeply comforting, robust bowl that warms you from the inside out. This Sausage Soup is exactly that – my family’s absolute favorite remedy for chilly evenings, busy weeknights, or whenever we crave something truly satisfying. I still remember the first time I perfected this particular version. I wanted something more substantial than a simple broth, packed with flavor and texture. I started by browning spicy Italian sausage, filling the kitchen with that incredible savory aroma. As I added the classic mirepoix, potatoes, and finally some tender kale, letting it all simmer together, the anticipation grew. The final touch, a swirl of cream (though it’s delicious without it too!), transformed it into something velvety and luxurious. When I served it up, topped with a sprinkle of Parmesan and alongside crusty bread, the silence around the table was golden – everyone was too busy savoring each spoonful. It’s hearty enough to be a full meal, yet simple enough to whip up without too much fuss. It’s become a requested staple, a recipe that consistently brings smiles and satisfied sighs. This Sausage Soup isn’t just food; it’s comfort, warmth, and flavor all ladled into one perfect bowl.

Sausage Soup: Complete Ingredients List

To create this soul-soothing Sausage Soup, gather these flavorful components. Using quality ingredients will make a noticeable difference in the final taste.

• Sausage:
  • 1 pound (450g) Italian Sausage (Mild, Hot, or Sweet, based on preference) – Bulk sausage or links with casings removed work best. Chicken or turkey sausage can also be used for a lighter version.
• Aromatics & Vegetables:
  • 1 tablespoon Olive Oil (if needed, depending on sausage fat content)
  • 1 large Yellow Onion, chopped (about 1.5 cups)
  • 2-3 medium Carrots, peeled and chopped (about 1 cup)
  • 2-3 Celery Stalks, chopped (about 1 cup)
  • 4-6 cloves Garlic, minced (about 2 tablespoons) – Adjust to your garlic preference.
  • 1.5 pounds (680g) Potatoes, peeled (optional) and diced into 1/2-inch cubes (Yukon Gold or Russet work well) – About 3-4 medium potatoes. Yukon Gold holds its shape nicely.
  • 1 bunch Kale (Lacinato/Dinosaur or Curly), stems removed and leaves chopped or torn (about 4-5 cups packed) – Spinach can be substituted (add during the last few minutes).
• Broth & Liquids:
  • 6 cups (1.4 liters) Low-Sodium Chicken Broth or Vegetable Broth – Using low-sodium allows better control over the saltiness.
  • 1 cup (240ml) Water (or additional broth)
• Seasonings & Flavor Enhancers:
  • 1 teaspoon Dried Italian Seasoning (or a mix of dried oregano, basil, thyme)
  • 1/2 teaspoon Red Pepper Flakes (optional, adjust for heat level)
  • 1 teaspoon Kosher Salt (or to taste – adjust based on sausage and broth saltiness)
  • 1/2 teaspoon Freshly Ground Black Pepper (or to taste)
• Optional Creaminess:
  • 1/2 cup (120ml) Heavy Cream or Half-and-Half – For a richer, creamier soup (like a Zuppa Toscana style). Full-fat coconut milk can be used for a dairy-free alternative. Whole milk also works for lighter creaminess.
• Garnish (Optional):
  • Freshly Grated Parmesan Cheese
  • Fresh Parsley or Basil, chopped
  • Extra Red Pepper Flakes
  • Croutons

Ingredient Notes & Considerations:

• Sausage Choice: The type of Italian sausage significantly impacts the flavor. Hot Italian sausage provides built-in spice, while mild or sweet offers a savory base you can season yourself. Ensure you like the flavor of the sausage on its own.
• Potatoes: Yukon Gold potatoes have a buttery texture and hold their shape well during simmering. Russets are starchier and can break down slightly, helping to thicken the soup naturally. Peeling is optional; scrub well if leaving skins on. Cut potatoes uniformly for even cooking.
• Greens: Kale is robust and holds up well in soup. Lacinato (Dinosaur) kale tends to be more tender than curly kale. Remove the tough inner stems before chopping. If using spinach, add it at the very end, as it wilts almost instantly.
• Broth: Quality broth forms the foundation. Homemade is fantastic, but good quality store-bought low-sodium broth works perfectly.
• Creaminess: Adding cream is entirely optional. The soup is delicious and hearty without it. If adding, heavy cream provides the richest result, while half-and-half or milk offer lighter options. For dairy-free, use unsweetened, full-fat canned coconut milk or a plain cashew cream.

Step-by-Step Instructions for Making Sausage Soup

Follow these instructions carefully to build layers of flavor for a truly delicious and satisfying Sausage Soup.

1. Brown the Sausage: Place a large pot or Dutch oven over medium-high heat. If using sausage links, remove the casings first. Add the bulk sausage (or casing-removed link sausage) to the hot pot. Break it apart with a spoon. Cook, stirring occasionally, until the sausage is browned and cooked through, about 5-7 minutes.
2. Drain Excess Fat: Once cooked, use a slotted spoon to transfer the sausage to a plate or bowl lined with paper towels, leaving about 1 tablespoon of rendered fat in the pot. If your sausage was very lean, you may need to add the 1 tablespoon of olive oil at this stage. Discard the excess drained fat. Retaining a small amount adds flavor for sautéing the vegetables.
3. Sauté the Mirepoix: Reduce the heat to medium. Add the chopped onion, carrots, and celery (the mirepoix) to the pot with the reserved sausage fat (or added olive oil). Cook, stirring occasionally, for about 5-7 minutes, until the vegetables begin to soften and the onion becomes translucent. Don’t rush this step; sweating the vegetables builds a crucial flavor base.
4. Add Garlic and Seasonings: Add the minced garlic, dried Italian seasoning, and optional red pepper flakes to the pot. Sauté for about 1 minute more, stirring constantly, until the garlic is fragrant. Be careful not to burn the garlic.
5. Add Potatoes and Broth: Add the diced potatoes, the cooked sausage (returned to the pot), the chicken or vegetable broth, and the water (or extra broth) to the pot. Stir everything together, scraping up any browned bits from the bottom of the pot – these add great flavor!
6. Simmer the Soup: Increase the heat and bring the soup to a gentle boil. Once boiling, reduce the heat to low, cover the pot loosely (leaving a small gap for steam to escape), and let it simmer for 15-20 minutes, or until the potatoes are fork-tender. Avoid boiling vigorously, as this can make the potatoes mushy. Gentle simmering allows flavors to meld and potatoes to cook evenly.
7. Add the Kale (or Spinach): Stir in the chopped kale. Cover the pot again and continue to simmer for another 5-10 minutes, or until the kale is wilted and tender to your liking. If using spinach instead of kale, stir it in during the last 1-2 minutes of cooking, just until it wilts.
8. Incorporate Cream (Optional): If you desire a creamy soup, turn off the heat (or keep it on the lowest possible setting). Slowly stir in the heavy cream, half-and-half, milk, or coconut milk. Stir gently until combined. Do not allow the soup to boil rapidly after adding dairy, as it could curdle (especially lower-fat milk).
9. Season and Final Taste: Taste the soup carefully. Add kosher salt and freshly ground black pepper as needed. Remember that the sausage and broth contribute salt, so season gradually. You might want a pinch more red pepper flakes or Italian seasoning.
10. Rest and Serve: Let the soup rest off the heat for 5-10 minutes before serving. This allows the flavors to meld even further. Ladle the hot soup into bowls.

Nutrition Facts

These nutritional values are estimates and can vary greatly depending on the specific type of sausage used (fat content), whether cream is added, the exact amount of vegetables, and final serving size.

• Servings: This recipe yields approximately 6 to 8 servings.
• Calories per Serving (Approximate):
  • Without Cream: 300 – 450 calories per serving (based on 8 servings / 6 servings respectively, highly dependent on sausage fat).
  • With Heavy Cream: 400 – 550 calories per serving (based on 8 servings / 6 servings respectively).

General Breakdown Considerations:

• Protein: High, primarily from the sausage.
• Fat: Variable, significantly influenced by sausage type and the addition of cream/oil.
• Carbohydrates: Mainly from the potatoes, onions, carrots, and other vegetables.
• Fiber: Good source from vegetables like kale, potatoes (especially with skin), carrots, and celery.
• Sodium: Can be high depending on sausage and broth. Using low-sodium broth and seasoning carefully helps manage this.

For precise nutritional information, use an online recipe calculator with your exact ingredients and quantities.

Preparation & Cook Time

This hearty soup comes together in about an hour, making it manageable for a weeknight meal with satisfying results.

• Preparation Time: 15 – 20 minutes
  • Includes: Chopping vegetables (onion, carrots, celery, garlic), dicing potatoes, removing kale stems and chopping leaves, measuring ingredients. Prepping vegetables in advance can streamline the cooking process.
• Cook Time: 40 – 50 minutes
  • Sausage Browning: ~5-7 minutes
  • Vegetable Sautéing: ~8-10 minutes
  • Simmering (Potatoes & Kale): ~20-30 minutes
  • Finishing (Cream/Seasoning): ~5 minutes
• Resting Time: 5-10 minutes
• Total Time: Approximately 1 hour to 1 hour 20 minutes from start to finish.

How to Serve Your Sausage Soup

Serving this soup with the right accompaniments and garnishes enhances the overall experience. Here are some ideas:

• Garnishes Galore: Elevate each bowl with toppings that add flavor and texture.
  • Parmesan Cheese: A generous grating of salty, nutty Parmesan is almost essential.
  • Fresh Herbs: Chopped fresh parsley or basil adds brightness and color.
  • Red Pepper Flakes: For those who like an extra kick of heat.
  • Croutons: Store-bought or homemade garlic croutons add a delightful crunch.
  • Dollop of Cream/Yogurt: A small swirl of extra cream or plain Greek yogurt can add richness and visual appeal.
• Bread is Best: This soup practically begs for something to dip into it!
  • Crusty Bread: A rustic loaf (like a baguette, sourdough, or ciabatta) is perfect for soaking up the flavorful broth. Warm it slightly before serving.
  • Garlic Bread: Classic pairing that complements the soup’s savory notes.
  • Dinner Rolls: Soft rolls work well too.
  • Bread Bowls: For a fun and impressive presentation, serve the soup inside hollowed-out bread bowls.
• Simple Side Salad: Balance the richness of the soup with a light salad.
  • Mixed Greens: Tossed with a simple lemon vinaigrette or balsamic dressing.
  • Caesar Salad: A classic pairing, though it adds its own richness.
• Serving Vessels:
  • Deep Bowls: Use deep, wide bowls to hold a generous serving and allow room for toppings.
  • Mugs: For a cozier, more casual feel, serve smaller portions in large mugs.
• Make it a Meal: While hearty on its own, you can round it out further.
  • Serve smaller portions as a starter before a main course.
  • Pair with a simple grilled cheese sandwich for ultimate comfort food.

Additional Tips for the Best Sausage Soup

Mastering this soup is easy, but these tips will ensure consistently delicious results every time:

1. Choose Sausage Wisely: The flavor profile of your sausage is paramount. Whether you choose mild, sweet, or hot Italian sausage, ensure it’s one you enjoy the taste of. Higher quality sausage often has better texture and less excessive grease. Don’t be afraid to try chicken or turkey sausage for a lighter version, but you may need to add more seasonings to compensate.
2. Brown Sausage Properly & Drain Fat: Don’t overcrowd the pot when browning the sausage; do it in batches if necessary to ensure it browns rather than steams. Developing that brown crust (Maillard reaction) builds immense flavor. Crucially, drain off most of the rendered fat before adding vegetables. Leaving too much grease can make the soup heavy and oily. A tablespoon or so is enough to sauté the aromatics.
3. Build Flavor with Aromatics: Take the time to properly sweat the onions, carrots, and celery (mirepoix) until softened and the onions are translucent (about 5-7 minutes). This develops their sweetness and creates a deep flavor base. Adding the garlic and dried herbs for the last minute until fragrant blooms their flavor without burning them.
4. Simmer, Don’t Boil: Once the broth and potatoes are added, bring the soup to a boil initially, but then immediately reduce the heat to maintain a gentle simmer. Boiling vigorously can make the potatoes fall apart too much and can toughen the sausage. Gentle simmering allows the flavors to meld beautifully and cooks the vegetables perfectly.
5. Finish Smart (Greens & Cream): Add sturdy greens like kale earlier in the simmering process if you like them very tender, or later if you prefer more texture. Delicate greens like spinach should go in right at the end. If adding cream or milk, do it off the heat or on the very lowest setting and stir gently. Boiling dairy can cause it to curdle and separate, affecting the texture.

Frequently Asked Questions (FAQ)

Here are answers to common questions about making this hearty Sausage Soup:

1. Q: Can I use a different type of sausage?
   • A: Yes, absolutely! While Italian sausage is classic for this flavor profile, you can experiment. Try chorizo for a smoky, Spanish twist (it will render more fat), andouille for a Cajun kick, or simple breakfast sausage for a different savory note. Chicken or turkey sausage work well for lighter options. You may need to adjust other seasonings (like red pepper or Italian herbs) depending on the sausage’s flavor profile.
2. Q: How can I make this soup creamy without using dairy?
   • A: You have several great dairy-free options for creaminess. Full-fat, unsweetened canned coconut milk is a popular choice (use about 1/2 to 1 cup). Alternatively, you can blend soaked cashews with water to create a cashew cream, or even blend some of the cooked potatoes with a bit of broth and stir it back into the soup to thicken it naturally. A slurry made from cornstarch or arrowroot powder mixed with cold water can also thicken the broth slightly, though it won’t provide the same richness as cream.
3. Q: Can I add other vegetables or beans to this soup?
   • A: Definitely! This soup is very adaptable. Consider adding sliced mushrooms (sauté them after the mirepoix), diced bell peppers (add with the mirepoix), canned cannellini beans or kidney beans (rinse and drain, add during the last 10-15 minutes of simmering), zucchini (add during the last 10 minutes), or frozen peas or corn (add during the last 5 minutes). Adjust liquid levels if adding a large volume of extra ingredients.
4. Q: How should I store and reheat leftover Sausage Soup?
   • A: Let the soup cool completely before storing. Transfer it to an airtight container and refrigerate for up to 3-4 days. Reheat gently on the stovetop over medium-low heat, stirring occasionally, until warmed through. Avoid boiling, especially if it contains cream. You can also reheat portions in the microwave. Note that if you freeze soup containing cream, the texture might change slightly upon thawing (it can sometimes separate a bit, though stirring well often helps). Soup without cream freezes beautifully for up to 3 months. Thaw overnight in the refrigerator before reheating.
5. Q: My soup seems too thick / too thin. How can I adjust it?
   • A: It’s easy to adjust the consistency. If the soup is too thick (perhaps the potatoes broke down a lot or you added extra ingredients), simply stir in additional warm broth or water until it reaches your desired thinness. If the soup is too thin for your liking, you can let it simmer uncovered for a little longer (be mindful of potato tenderness), mash some of the cooked potatoes against the side of the pot with a spoon to release their starch, or (as a last resort) make a small slurry by whisking 1 tablespoon of cornstarch with 2 tablespoons of cold water, then slowly stirring it into the simmering soup until thickened.

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