Instructions

• Melt 1 tablespoon unsalted butter in a heavy‑bottomed pot (such as a Dutch oven) over medium heat. Add 1 pound bulk mild Italian sausage meat (broken up into bite‑sized pieces) and brown, stirring and breaking up the meat, until browned on all sides (about 3 minutes). If the pot is overcrowded, brown the meat in batches. Using a slotted spoon, transfer the browned sausage to a paper‑towel‑lined plate and set aside.
• Spoon out and discard all but 1 teaspoon of the fat in the pot. Add 1 small onion (4 to 5 ounces), finely diced, and 2 celery ribs, diced. Sauté until the onion and celery are starting to soften, about 3 minutes. Add 2 garlic cloves, minced or pressed, and ½ teaspoon smoked hot paprika; cook, stirring, until fragrant, about 30 seconds.
• Add 3 cups chicken broth and 1 cup water to the pot. Cover and bring to a simmer. Add 2 cups small broccoli florets and the reserved browned sausage. Cover and simmer until the broccoli is tender and the sausage is fully cooked, about 5 minutes.
• Remove the lid and stir in 1 teaspoon dried oregano (or 1 tablespoon chopped fresh oregano), ½ cup heavy cream, and ¼ cup grated Parmesan cheese. Stir in 1 to 2 splashes liquid smoke to taste. Continue cooking, stirring, until the soup is heated through and the cheese has melted (about 1–2 minutes).