Description
This hearty Broccoli Sausage Soup combines savory Italian sausage with tender broccoli florets in a creamy, flavorful broth enhanced by smoked paprika and liquid smoke. It’s a comforting and quick meal perfect for any day of the week.
Ingredients
Main 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 celery ribs, diced
- 2 garlic cloves, peeled and minced or pressed through a garlic press
- ½ 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)
- ½ cup heavy cream
- ¼ cup grated Parmesan cheese
- 1 to 2 splashes liquid smoke
Instructions
- Brown the Sausage: Melt the butter in a heavy-bottomed pot such as a Dutch oven. Add the sausage meat and brown on all sides for about 3 minutes, breaking it into bite-sized pieces. If the pot is small, brown the sausage in batches. Remove the cooked sausage with a slotted spoon and set it aside on a paper towel-lined plate to drain excess fat.
- Sauté the Vegetables: Carefully spoon out and discard all but 1 teaspoon of the fat from the pot. Add the diced onion and celery, sautéing until they start to soften, about 3 minutes. Stir in the minced garlic and smoked hot paprika to release their flavors.
- Simmer Broth and Broccoli: Pour in the chicken broth and water, cover the pot, and bring to a gentle simmer. Add the small broccoli florets along with the browned sausage, cover again, and simmer until the broccoli is tender and the sausage is fully cooked, about 5 minutes.
- Finish the Soup: Stir in the dried (or fresh) oregano, heavy cream, and grated Parmesan cheese until well combined and heated through. Lastly, add 1 to 2 splashes of liquid smoke to taste, stirring to blend the smoky flavor into the soup. Serve warm.
Notes
- For a spicier soup, use hot Italian sausage instead of mild.
- Liquid smoke adds a smoky depth but can be omitted if preferred.
- Adjust the cream amount to make the soup lighter or richer.
- If fresh oregano isn’t available, dried oregano works perfectly.
- This soup freezes well; reheat gently to avoid curdling the cream.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
