This hearty broccoli sausage soup makes a delicious and easy dinner that comes together in 25 minutes. And because the whole thing is made in one pot, there is very little clean up!
This is another recipe in my (ongoing) series of Quick and Easy Dinner Recipes!
Ingredients you need:
About liquid smoke:
As the name suggests, liquid smoke is a liquid ingredient that adds a smoky flavor to food. It is apparently widely used in commercial food production to flavor smoked meats, smoked cheeses, etc. (Liquid smoke is apparently also what gives most of the bacon we buy its smoky flavor.)
Liquid smoke is a very powerful ingredient and a little bit goes a very, very long way. I suggest you start with just one splash, take a taste, and then add more to taste.
Liquid smoke is sold in small bottles and you can usually find it near the barbecue sauce in the grocery store.
NOTE: If you don’t want to use liquid smoke for this recipe you can leave it out, the soup will still taste delicious.
Smoked hot paprika:
Be sure to get smoked HOT paprika rather than smoked sweet paprika for this soup. And as always, I recommend that you get the spice from a dedicated spice shop for the best quality.
How to make the soup (overview with photos):
There are only a few simple steps involved in making this soup:
- Brown the meat.
- Saute onion and celery, then stir in garlic and smoked paprika.
- Add chicken broth, water, broccoli and the browned meat and simmer for a few minutes until fully cooked.
- Stir in oregano, cream, Parmesan and liquid smoke.
How to serve the soup:
Serve the soup by itself or with some 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.
Recipe notes, tips and questions:
Can I prepare the meat and vegetables in advance?
Yes, you can dice the vegetables and form the sausage pieces up to a day ahead. Store them in airtight containers in the fridge.
Can I leave out the liquid smoke?
Yes, the soup will still taste delicious, just not as smoky.
Can I leave out the cream?
Yes, you can do that. Without the cream the soup will be a little less smooth but all the great flavors will still be there.
More delicious soups and stews:
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Full Printable Recipe
Broccoli Sausage Soup
- 1 tablespoon unsalted butter
- 1 pound mild Italian sausage meat, broken up into bite-sized pieces
- 1 small onion, diced
- 2 celery ribs, diced
- 2 garlic cloves, 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, if you have it on hand)
- ½ cup heavy cream
- ¼ cup grated Parmesan cheese
- 1-2 splashes liquid smoke*
- Melt the butter in a heavy-bottomed pot, such as a Dutch oven. Brown the sausage on all sides (~3 minutes). (If the pot you're using 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.
- Spoon out and discard all but 1 teaspoon of the fat that's in the pot, then add onion and celery and saute until starting to soften (~3 minutes). Add garlic and smoked paprika and stir around.
- 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 (~5 minutes).
- Stir in oregano, cream and Parmesan. Stir in liquid smoke to taste.