This creamy, herby, hearty broccoli sausage soup makes a delicious and easy dinner that comes together in 25 minutes. It's loaded with browned Italian sausage bites and tender broccoli, spiced with smoked hot paprika and hits the spot when you need a bowl of comfort food. And because the whole thing is made in one pot, there is very little clean up!
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Recipe ingredients:
Ingredient notes:
Smoked hot paprika:
Be sure to get smoked HOT paprika rather than smoked sweet paprika for this soup. (And be sure to check out many more delicious recipes with smoked paprika!) As always, I recommend that you get the spice from a dedicated spice shop to ensure quality and freshness.
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.
How to make the soup:
See full ingredients & instructions in the recipe card below!
Step 1. Working in batches, brown the sausage meat in a Dutch oven, then transfer to a plate lined with paper towels.
Step 2. Saute onion and celery, then stir in garlic and smoked paprika.
Step 3. Add chicken broth, water, broccoli and the browned meat and simmer for a few minutes until fully cooked.
Step 4. Stir in oregano, cream, Parmesan and liquid smoke.
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.
Recipe notes, tips & 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:
- Chicken Tikka Masala (Dutch Oven & Grill)10 Hours 40 Minutes
- Chunky Chuck Roast Chili (Dutch Oven)2 Hours
- Slow Cooker Indian Chicken Curry with Chicken Thighs3 Hours 40 Minutes
- Quick Shrimp Coconut Soup with Asian Noodles17 Minutes
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Full Printable Recipe
Broccoli Sausage Soup (with Italian Sausage)
Equipment:
- measuring spoons and cups
- knife and cutting board
- garlic press (optional)
- heavy-bottomed pot, such as a Dutch oven
- wooden spoon
- slotted spoon
- paper towels
- spoon
Ingredients:
- 1 tablespoon unsalted butter
- 1 pound mild bulk 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, if you have it on hand)
- ½ cup heavy cream
- ¼ cup grated Parmesan cheese
- 1-2 splashes liquid smoke*
Instructions:
- 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.
Notes:
Nutrition Information (Estimated):
Nutrition values provided on this website are generated from a nutrition database and are estimates only. The accuracy of the nutrition information for any recipe on this website is not guaranteed. Nutrition values can vary quite a lot depending on which brands are used.
Phillip Branan
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.
SO happy to hear you liked it, Phillip! It's become one of our favorites. :)