This creamy, herby, hearty broccoli sausage soup makes a delicious, easy dinner that comes together in 25 minutes. It's loaded with browned Italian sausage bites and tender broccoli, and spiced with smoked hot paprika. And because the soup is made in one pot, there is very little clean up!
Came out great! My family absolutely loved this!! Hearty and low carb!!
- Lynn on Pinterest
Recipe ingredients and notes:
- I recommend smoked hot paprika rather than smoked sweet paprika for this soup. The spiciness of hot paprika adds a nice contrast to the creaminess. (For more ideas for the spice, check out these recipes with smoked paprika.)
- Liquid smoke adds a delicious smokiness to this soup. If you're not familiar with this ingredient, it's sold in small bottles and you can find it in most grocery stores. Look in the section near the barbecue sauce.
- You need bulk mild Italian sausage meat for this recipe. Break the ground meat up into bite-size chucks before cooking.
How to make it:
See full ingredient amounts and instructions in the recipe card below!
- Working in batches, brown the sausage meat in a Dutch oven. Transfer to a plate lined with paper towels.
- Saute onion and celery, then stir in garlic and smoked paprika.
- Add chicken broth, water, broccoli and the browned meat. Simmer for a few minutes until the meat is fully cooked.
- Stir in oregano, cream, Parmesan and liquid smoke.
Recipe note:
Liquid smoke is a very powerful ingredient. Because of that I recommend you start with just one splash, take a taste, then add more to taste.
Can I leave out the liquid smoke?
Yes, you can leave it out if you don't have it on hand. The soup will still taste delicious, just not as smoky.
How to serve the soup:
Serve the soup by itself or with crusty bread.
How to store leftovers:
Transfer any leftover soup into an airtight container and store in the fridge. Reheat the soup on the stovetop or in the microwave.
Full Recipe
Broccoli Sausage Soup
Equipment:
Ingredients:
Method:
- Melt the butter in a heavy-bottomed pot, such as a Dutch oven. Add the sausage meat and brown on all sides (about 3 minutes). (If your pot doesn't fit all the meat in a single layer, do this step in batches.) Using a slotted spoon, transfer the sausage to a plate lined with a paper towel and set aside.1 tablespoon unsalted butter, 1 pound bulk mild Italian sausage meat, broken up into bite-sized pieces
- Spoon out and discard all but 1 teaspoon of the fat that's in the pot. Add onion and celery and saute until starting to soften (about 3 minutes). Add garlic and smoked paprika and stir around.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
- Add chicken broth and water, cover and bring to a simmer. Add the broccoli and the browned meat. Cover and simmer until the broccoli is tender and the meat is fully cooked (about 5 minutes).3 cups chicken broth, 1 cup water, 2 cups small broccoli florets
- Stir in oregano, cream and Parmesan. Stir in liquid smoke to taste.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*
Angie says
We love this recipe! I do change a bit. I use mild sausage, smoked paprika, Silk non-dairy whipping cream and I add a half a teaspoon of red pepper flakes.
Nicole B. says
That sounds delicious, Angie! I'm very happy you enjoy the recipe!
Phillip Branan says
Wow. What a great hearty soup for a cold winters day. Made this with a couple tweaks for personal tastes and it was filling and delicious. Thanks for sharing it with us.
Nicole B. says
SO happy to hear you liked it, Phillip! It's become one of our favorites. :)