This hearty soup is filled with sausage, potatoes and broccoli. It’s the perfect cozy soup for a chilly night!
Is spring acting as fickle in your neck of the woods as it is here in Utah? It’s warm and sunny one day, then freezing and snowy the next.
This soup happened for dinner last week on one particular chilly day. I threw it together, grabbing whatever I had in the fridge and it was such a hit with the fam that I knew I had to recreate it to share with you.
Ground sausage, onions, garlic, potatoes, broccoli and fresh herbs all go into this cozy and healthy soup. I added a splash of cream at the end to add a little richness and creaminess, but that’s totally up to you. Serve it with a crusty baguette or a dinner roll and you’re all set for a wholesome meal the whole family will love!
What kind of sausage should I use?
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, spicy Italian, or mild/sweet Italian.
Easy cooking with stock or broth
I use chicken, veggie and beef broth often in my cooking, but in such varied amounts that I prefer not to buy cans or boxes. Instead, I like to use Better than Bouillon jars that let you add water to a base to make the exact amount you need. This way I always have it on hand and nothing goes to waste. (By the way, this mention is NOT sponsored. I just really love it!)
What’s the difference between stock and broth?
Stock is usually made from meat bones, while broth is usually made by simmering meat. Stock will have a slightly richer and more earthy flavor than broth, but they are quite similar and you should be able to use them interchangeably in recipes. If you have a brand or type you like, stick to that. And to make sure your dishes aren’t too salty, start with an unsalted stock or broth so you can control the amount that goes in.
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Sausage Broccoli Potato Soup
- 1/2 lb ground pork sausage (226 grams)
- 1 tablespoon butter
- 1 yellow onion , chopped
- 2 cloves garlic , minced
- 1 heaping tablespoon all-purpose flour
- 5 cups chicken or vegetable broth (1200 ml)
- 1 lb potatoes, diced (450 grams)
- 1 teaspoon coarse salt plus more to taste
- About 1/2 teaspoon ground black pepper
- 1 teaspoon fresh or dried thyme
- 1 large head of broccoli , chopped (about 3 cups)
- 1 cup milk or cream, or use more broth (250 ml)
- In a large pot brown sausage, about 5 minutes. Transfer to a paper towel-lined plate to drain.
- Add butter to pot along with the onions. Cook onions until soft and translucent, about 5 minutes. Add minced garlic and cook for 1 minute more. Add flour and stir until onions are coated.
- Pour in the broth and add potatoes, salt, and pepper. Bring to a boil and simmer for 15 minutes.
- Add broccoli and milk/cream/more broth and return to a boil. Simmer for 3-5 minutes until potatoes and broccoli are tender.
- Taste and adjust seasonings if needed.
- You can use traditional ("breakfast" or country") ground sausage, sweet Italian sausage, spicy Italian sausage, etc.
- Use any percentage of milk or heavy cream for this soup to make it more or less creamy to your tastes. You can also substitute the milk/cream for more broth to keep the soup lighter.