Description
Creamy Italian Sausage Soup emerges as a hearty, soul-warming dish that blends rich flavors into one comforting bowl. Savory sausage, melted cheese, and tender vegetables mingle perfectly, promising a delightful meal you’ll crave on chilly evenings.
Ingredients
Scale
Protein:
- 1 pound (454 grams) ground beef
- 2 cups (480 milliliters) chicken broth
Vegetables:
- 4 cups (600 grams) potatoes, peeled and diced
- 1 cup (150 grams) carrots, shredded or finely diced
- 1 cup (150 grams) celery, diced
- 1 small onion, diced
- 2 cloves garlic, minced
Dairy and Thickeners:
- 2 cups (226 grams) shredded cheddar cheese
- 1 cup (240 milliliters) heavy cream
- 1 cup (240 milliliters) milk
- ¼ cup (57 grams) unsalted butter
- ¼ cup (30 grams) all-purpose flour
- ¼ cup (60 grams) sour cream (optional)
Seasonings:
- Salt and pepper to taste
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- ½ teaspoon smoked paprika (optional)
Instructions
- Prepare ground beef in a skillet over medium heat, breaking into small fragments until thoroughly cooked and no pink remains.
- Without cleaning the skillet, sauté diced onions and minced garlic until they become soft and translucent, releasing their aromatic essence.
- Migrate the beef and aromatic vegetable mixture directly into the slow cooker vessel.
- Incorporate chopped potatoes, carrots, and celery into the slow cooker, then cascade chicken broth over the ingredients.
- Season the mixture with dried basil, parsley, smoked paprika, salt, and pepper, ensuring even distribution throughout the components.
- Secure the slow cooker lid and allow the ingredients to simmer on low temperature for 6-8 hours, or alternatively on high for 3-4 hours, until vegetables reach optimal tenderness.
- During the final half hour of cooking, craft a velvety roux by melting butter in a separate saucepan, whisking in flour until golden and fragrant.
- Gradually introduce milk and heavy cream into the roux, continuously whisking to create a smooth, luxurious base.
- Pour the creamy roux into the slow cooker, stirring meticulously to integrate with the existing soup.
- Sprinkle cheddar cheese into the mixture, stirring until completely melted and creating a uniform, rich texture.
- Optional: Swirl in sour cream for enhanced creaminess and depth of flavor.
- Allow the soup to harmonize for an additional 15-20 minutes, ensuring all ingredients meld together perfectly.
Notes
- Prep-Ahead Magic: Brown the beef and sauté onions with garlic beforehand to save time and intensify flavor profiles when slow cooking begins.
- Vegetable Timing: Cut potatoes, carrots, and celery into uniform chunks to ensure even cooking and prevent some pieces from becoming mushy while others remain undercooked.
- Roux Technique: Creating a butter-flour base helps thicken the soup, providing a luxurious, velvety texture that transforms a simple soup into a restaurant-quality dish.
- Cheese Melting Trick: Add cheddar cheese gradually and stir continuously to prevent clumping and achieve a smooth, creamy consistency without graininess.
- Slow Cooker Wisdom: Low and slow cooking allows ingredients to develop deeper, more complex flavors while keeping meat tender and vegetables perfectly cooked.
- Customization Options: Experiment with different cheese varieties or add crispy bacon bits, chopped green onions, or a dollop of Greek yogurt for personalized toppings.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Category: Lunch, Dinner, Snacks
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 500
- Sugar: 4 g
- Sodium: 800 mg
- Fat: 35 g
- Saturated Fat: 20 g
- Unsaturated Fat: 10 g
- Trans Fat: 1 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 90 mg