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Broccoli Sausage Soup

This Broccoli Sausage Soup is a warm and hearty delight! With savory sausage, fresh broccoli, and creamy broth, it's perfect for chilly evenings.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Servings: 4 servings

Ingredients

  • 1 tablespoon unsalted butter
  • 1 pound bulk mild Italian sausage meat broken up into bite-sized pieces
  • 1 small onion (4 to 5 ounces), finely diced
  • 2 ribs celery diced
  • 2 cloves garlic peeled and minced or pressed through a garlic press
  • 1 teaspoon smoked hot paprika
  • 3 cups chicken broth
  • 1 cup water
  • 2 cups small broccoli florets
  • 1 teaspoon dried oregano (or 1 tablespoon chopped fresh oregano)
  • 1 cup heavy cream
  • 1 cup grated Parmesan cheese
  • 1 to 2 splashes liquid smoke *

Instructions

  • In a large pot or Dutch oven, melt 1 tablespoon of unsalted butter over medium heat. Add the bulk mild Italian sausage and cook until browned, about 5-7 minutes. Make sure to break it into bite-sized pieces as it cooks.
  • Once the sausage is browned, add the finely diced onion, diced celery, and minced garlic. Sauté for another 3-4 minutes, until the onion is translucent and fragrant.
  • Sprinkle in 1 teaspoon of smoked hot paprika and stir well to combine. This will add a delightful warmth and depth of flavor to the soup.
  • Pour in the 3 cups of chicken broth and 1 cup of water. Bring the mixture to a gentle boil.
  • Once boiling, add the small broccoli florets and dried oregano. Reduce the heat to a simmer and let cook for about 8-10 minutes, or until the broccoli is tender but still vibrant green.
  • Stir in the 1 cup of heavy cream and 1 cup of grated Parmesan cheese until melted and creamy. At this point, add 1 to 2 splashes of liquid smoke for an extra layer of flavor. Taste and adjust seasoning as needed.
  • Ladle the soup into bowls and serve warm. You can top it with additional Parmesan cheese or fresh herbs for garnish if desired.

Equipment

  • Large Pot or Dutch Oven
  • Wooden Spoon
  • Knife and cutting board
  • Measuring cups and spoons

Notes

  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • This soup can be frozen for up to 3 months; cool completely before freezing.
  • Reheat on the stovetop over low heat for best results.