Hearty & Easy Sausage, Broccoli, and Potato Soup: Your Ultimate Comfort Food Recipe
There’s nothing quite like a warm, comforting bowl of soup to chase away the chill or simply bring a sense of coziness to your dinner table. This Hearty Sausage, Broccoli, and Potato Soup is precisely that—a delicious, filling, and incredibly satisfying meal that’s remarkably easy to prepare. Packed with savory ground sausage, tender potatoes, fresh broccoli, and aromatic herbs, it’s a wholesome dish the entire family will adore, perfect for a brisk evening or any time you crave a flavorful, homemade meal.
Here in Utah, spring weather can be wonderfully unpredictable. One day we’re enjoying glorious sunshine and warmth, the next brings a sudden return of biting cold and even snow. It was on one such unexpectedly chilly day last week that this incredible soup came to life in my kitchen. I decided to whip up something warm and comforting, simply grabbing whatever fresh ingredients I had on hand in the fridge. The result was an instant, resounding hit with my family! Everyone devoured it, asking for seconds, and I immediately knew I had to perfect the recipe and share it with all of you.
The magic of this soup lies in its simplicity and the beautiful combination of flavors. We’re talking about rich ground sausage, sweet sautéed onions, fragrant garlic, creamy diced potatoes, and vibrant broccoli, all simmered in a savory broth with a hint of fresh thyme. To add an extra layer of luxuriousness, I like to finish it with a splash of cream, giving it a delightful richness and velvety texture, though this step is completely optional and easily adaptable. Serve it alongside a warm, crusty baguette or soft dinner rolls, and you have a complete, wholesome meal that truly satisfies.
Table of Contents
- Why You’ll Love This Sausage, Broccoli, and Potato Soup
- Key Ingredients You’ll Need (and Smart Substitutions)
- How to Make This Sausage, Broccoli and Potato Soup
- Recipe FAQs
- Tips for Success
- Variations and Customizations
- What to Serve with This Soup
- Storage and Reheating
- Get the Recipe
Why You’ll Love This Sausage, Broccoli, and Potato Soup
There are countless reasons why this particular soup has become a beloved staple in my home, and I’m confident it will become one in yours too:
- **Incredibly Easy & Quick:** With minimal prep and a straightforward cooking process, this soup can be on your table in under an hour, making it perfect for busy weeknights.
- **Hearty & Satisfying:** The combination of savory sausage, tender potatoes, and wholesome broccoli creates a truly filling meal that will keep you warm and satisfied.
- **Adaptable & Versatile:** This recipe is incredibly forgiving and easy to customize. Don’t have broccoli? Use kale! Prefer a different sausage? Go for it! It’s a fantastic way to use up whatever vegetables you have on hand.
- **Family-Friendly Flavor:** The flavors are rich yet approachable, making it a hit with both adults and picky eaters alike.
- **Nutritious & Wholesome:** Packed with protein from the sausage and essential vitamins from the vegetables, it’s a well-rounded meal you can feel good about serving.
- **Perfect for Any Season:** While ideal for chilly evenings, its balanced flavors make it a delicious option year-round.
Key Ingredients You’ll Need (and Smart Substitutions)
This soup shines with simple, wholesome ingredients you likely already have. Here’s a closer look at what you’ll need, along with some fantastic options for variations:
- **Ground pork sausage:** The star of the show, providing incredible flavor and substance. See FAQs for different types!
- **Diced potatoes:** Any firm, waxy potato like Yukon Gold or red potatoes work wonderfully, holding their shape well while offering a creamy texture. Russets are fine but might break down more.
- **Chopped broccoli:** Adds a lovely green color, fresh flavor, and a boost of nutrients. Fresh is best, but frozen can work in a pinch.
- **Chopped onion:** The aromatic base for the soup, building a foundation of flavor. Yellow or white onions are great.
- **Minced garlic:** Essential for adding depth and savory notes. Freshly minced garlic makes a big difference!
- **Chicken or vegetable broth:** The liquid base. Opt for low-sodium to control the overall saltiness of your soup.
- **Fresh or dried thyme:** A classic herb pairing that complements the sausage and vegetables beautifully.
- **Milk, heavy cream, or additional broth:** For richness and a creamy finish. Heavy cream offers the most decadent result, while milk provides a lighter creaminess. Extra broth keeps it dairy-free and lighter.
- **Butter:** Used to sauté the aromatics and build the roux.
- **All-purpose flour:** Helps to thicken the soup, creating a lovely, velvety consistency.
- **Salt and pepper:** To taste, enhancing all the natural flavors.
This list provides a fantastic starting point, but don’t hesitate to get creative with your additions or substitutions based on what’s available in your kitchen!
How to Make This Hearty Soup: Step-by-Step Guide
Making this incredible sausage, broccoli, and potato soup is a breeze, especially if you follow these simple steps:
- Prep and Chop All Ingredients: The key to effortless soup making is mise en place! Take a few minutes to chop your potatoes, broccoli, onion, and mince your garlic. Having everything ready by the stove ensures a smooth and enjoyable cooking process.
- Brown the Sausage: In a large, heavy-bottomed pot or Dutch oven, cook the ground pork sausage over medium-high heat. Break it up with a spoon as it cooks until it’s beautifully browned on all sides. This step is crucial for developing deep, savory flavors. Once cooked, remove the sausage with a slotted spoon and transfer it to a paper towel-lined plate to drain any excess grease.
- Sauté Onions and Garlic in Butter: Reduce the heat to medium. If there’s more than a tablespoon of grease left from the sausage, drain some off. Add the butter to the pot, allowing it to melt. Then, add the chopped onions and cook until they are soft and translucent, about 5 minutes. Stir in the minced garlic and cook for just another minute until fragrant. Season lightly with a pinch of salt and pepper.
- Thicken with Flour and Pour in Broth: Sprinkle the all-purpose flour over the sautéed onion and garlic mixture. Stir constantly for about 1 minute, allowing the flour to cook out its raw taste and coat the vegetables (this creates a roux!). Gradually pour in the chicken or vegetable broth, whisking continuously to prevent lumps and create a smooth, creamy base for your soup.
- Add Potatoes and Seasonings: Add the diced potatoes, a teaspoon of coarse salt, about half a teaspoon of ground black pepper, and the fresh or dried thyme to the pot. Bring the soup to a gentle boil, then reduce the heat to a simmer. Cook, uncovered, for about 15 minutes, or until the potatoes are al dente—meaning they are almost tender but still have a slight bite.
- Incorporate Sausage, Broccoli, and Cream: Return the browned sausage to the pot. Add the chopped broccoli florets and your choice of milk or cream (or additional broth for a lighter version). Continue to simmer for another 3-5 minutes, or until both the potatoes and broccoli are fork-tender but not mushy.
- Taste and Adjust: Before serving, give the soup a taste. Adjust the seasonings as needed, adding more salt, pepper, or herbs to suit your preference.
- Serve and Enjoy! Ladle the warm soup into bowls. You can serve this delicious soup immediately, or keep it warm over low heat until you’re ready to enjoy. It tastes even better the next day!
Recipe FAQs
You can use whatever kind of ground pork sausage you’d like for this recipe, per your preference. Feel free to use either traditional (sometimes called “breakfast” or “country”) sausage for a classic savory flavor, spicy Italian sausage for a kick, or mild/sweet Italian sausage for a more nuanced, herbaceous taste. Turkey or chicken sausage can also be used for a leaner option, though they might yield a slightly different flavor profile.
While often used interchangeably, stock is typically made by simmering meat bones, vegetables, and aromatics for an extended period, resulting in a richer, more gelatinous liquid with a deeper savory flavor. Broth, on the other hand, is usually made by simmering meat and vegetables (sometimes with bones) for a shorter time, yielding a lighter, more delicate flavor. For this recipe, they are quite similar, and you should be able to use them interchangeably. The most important tip is to choose a low-sodium or unsalted brand so you can control the seasoning and prevent your soup from becoming too salty.
Absolutely! This soup is incredibly versatile, and you can easily add or substitute other vegetables to make it your own. Carrots, spinach or kale (stirred in at the very end until wilted), leeks, peas, corn, or even diced sweet potatoes are all delicious additions I’ve tried and loved in this soup. Feel free to experiment with what you have on hand or what’s in season!
Yes, easily! To make this soup dairy-free, simply skip the butter and use olive oil or another plant-based oil for sautéing the onions and garlic. For the creamy finish, instead of milk or cream, use an equal amount of additional chicken or vegetable broth. You could also try a dairy-free milk alternative like unsweetened full-fat coconut milk (for a slight coconut flavor) or a plain, unsweetened almond or oat milk for a subtle creaminess without the dairy.
For soups, waxy potatoes like Yukon Gold, red potatoes, or new potatoes are generally preferred because they hold their shape well during simmering and become tender without turning mushy. Russet potatoes can also be used, but they tend to break down more and can make the soup slightly starchier. If you use russets, you might want to add them a little later in the cooking process.
Tips for Success
To ensure your Sausage, Broccoli, and Potato Soup turns out perfectly every time, keep these helpful tips in mind:
- **Don’t Skimp on Browning:** Properly browning the sausage is essential for developing deep, savory flavors. Don’t rush this step!
- **Scrape the Bottom:** After cooking the sausage and then the onions, use a wooden spoon to scrape up any browned bits (fond) from the bottom of the pot. These bits are pure flavor and will dissolve into your broth, adding incredible depth.
- **Gradually Add Broth:** When adding the broth after the flour, pour it in slowly while whisking continuously. This helps to prevent lumps and ensures a smooth, creamy soup base.
- **Evenly Dice Potatoes:** Cut your potatoes into roughly equal-sized pieces to ensure they cook evenly. This prevents some pieces from being undercooked while others are mushy.
- **Don’t Overcook the Broccoli:** Broccoli cooks relatively quickly. Add it towards the end of the simmering process to ensure it’s tender-crisp and retains its vibrant green color and nutrients. Overcooked broccoli can become soft and lose its appeal.
- **Taste and Adjust Seasoning:** Always taste your soup before serving. Broths can vary in saltiness, so you may need to add more salt, pepper, or even a dash of garlic powder or onion powder to achieve your desired flavor balance.
Variations and Customizations
This recipe is wonderfully flexible. Here are some ideas to adapt it to your preferences or what you have on hand:
- **Different Proteins:** Instead of pork sausage, try ground chicken, turkey, or even a vegetarian sausage alternative. You could also add shredded cooked chicken or leftover ham.
- **Add More Veggies:** Boost the nutrient content and flavor by incorporating other vegetables such as sliced carrots (add with potatoes), chopped celery, bell peppers, green beans, or leafy greens like spinach or kale (stir in during the last few minutes until wilted).
- **Spice It Up:** For those who love a bit of heat, use spicy Italian sausage, add a pinch of red pepper flakes with the garlic, or a dash of hot sauce to your bowl.
- **Cheesy Goodness:** Stir in some shredded cheddar, Parmesan, or a blend of your favorite cheeses at the end for an extra creamy, cheesy kick.
- **Herb Alternatives:** While thyme is classic, rosemary or sage would also be delicious complements to the sausage and potatoes.
- **Smoky Flavor:** A sprinkle of smoked paprika can add a wonderful smoky depth to the soup.
What to Serve with This Soup
This hearty soup is a meal in itself, but it pairs beautifully with a simple side to complete the dining experience. Here are some of my favorite accompaniments that turn this comforting soup into an even more satisfying feast:
Beyond these bread options, a crisp green salad with a light vinaigrette can provide a refreshing counterpoint to the rich soup. Garlic bread or even a simple grilled cheese sandwich would also be fantastic companions!
Storage and Reheating
This soup is fantastic for meal prep and makes delicious leftovers!
- **Refrigeration:** Store any leftover soup in an airtight container in the refrigerator for up to 3-4 days. The flavors often meld and deepen overnight, making it even more delicious the next day.
- **Freezing:** This soup freezes surprisingly well! Allow the soup to cool completely, then transfer it to freezer-safe containers or heavy-duty freezer bags. It can be stored in the freezer for up to 2-3 months. If you used heavy cream, the texture might change slightly upon thawing (it may look a little separated), but it will still taste great.
- **Reheating:** To reheat, gently warm the soup on the stovetop over medium-low heat, stirring occasionally, until heated through. If reheating from frozen, you can thaw it in the refrigerator overnight or reheat it directly from frozen on the stovetop, adding a splash of extra broth or milk if it seems too thick. Avoid boiling vigorously, as this can affect the texture of the potatoes and broccoli.
Get the Recipe
Instructions
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In a large pot or Dutch oven, brown the ground pork sausage over medium-high heat for about 5 minutes, breaking it up as it cooks. Once browned, transfer the cooked sausage to a paper towel-lined plate to drain excess grease.
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Add the butter to the pot (draining any significant excess sausage grease first if needed). Add the chopped onions and cook over medium heat until they are soft and translucent, about 5 minutes. Stir in the minced garlic and cook for 1 minute more until fragrant. Sprinkle in the all-purpose flour and stir constantly for 1 minute until it coats the onions and garlic, forming a roux.
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Gradually pour in the chicken or vegetable broth, whisking constantly to ensure a smooth soup base. Add the diced potatoes, thyme, coarse salt, and ground black pepper. Bring the soup to a gentle boil, then reduce the heat to a simmer and cook for 15 minutes, or until the potatoes are al dente (almost tender).
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Return the browned sausage to the pot. Add the chopped broccoli florets and your choice of milk, cream, or additional broth. Bring the soup back to a gentle simmer and cook for another 3-5 minutes, or until both the potatoes and broccoli are fork-tender.
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Taste the soup and adjust seasonings if needed, adding more salt, pepper, or herbs to your liking. Serve hot and enjoy!
Notes
- You can use traditional (“breakfast” or country”) ground sausage, sweet Italian sausage, spicy Italian sausage, or even turkey/chicken sausage for this recipe, depending on your preference.
- Use any percentage of milk or heavy cream for this soup to make it more or less creamy to your tastes. For a dairy-free or lighter option, you can substitute the milk/cream for more broth or a dairy-free milk alternative.