Sausage Cheese Soup Wisconsin No Beer
Warm up with a comforting bowl of Sausage Cheese Soup Wisconsin No Beer—a hearty, beer-free twist on the classic Midwestern favorite. This creamy soup is loaded with flavorful ground sausage, sharp cheddar cheese, and a medley of finely diced carrots, celery, and onions, making it both rich and irresistibly cozy. The combination of chicken broth, whole milk, and a touch of Worcestershire sauce creates a velvety base, thickened to perfection with a roux of butter and flour. Seasoned with paprika, garlic, and black pepper, this easy one-pot recipe comes together in just 45 minutes, making it an ideal choice for busy weeknights or cool evenings. Serve it piping hot with crusty bread or crackers for a meal that’s as satisfying as it is simple! Perfect for fans of cheesy soups and comforting flavors, this Wisconsin-inspired dish skips the beer without skimping on taste.
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Recipe Information
Ingredients
- 1 pound Ground sausage
- 4 tablespoons Unsalted butter
- 0.25 cup All-purpose flour
- 4 cups Chicken broth
- 2 cups Whole milk
- 3 cups Sharp cheddar cheese, shredded
- 1 cup Carrots, finely diced
- 1 cup Celery, finely diced
- 1 medium Onion, finely chopped
- 2 cloves Garlic, minced
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Paprika
- 1 teaspoon Worcestershire sauce
Instructions
In a large pot or Dutch oven over medium heat, cook the ground sausage, breaking it apart with a spatula, until fully browned. Once cooked, transfer the sausage to a plate lined with paper towels to drain excess grease. Set it aside.
In the same pot, melt the butter over medium heat. Add the chopped onion, celery, and carrots. Sauté for 5-7 minutes, stirring occasionally, until softened.
Stir in the minced garlic and cook for an additional minute, or until fragrant.
Sprinkle the flour over the cooked vegetables and mix well to coat them evenly. Cook for 1-2 minutes to remove the raw flour taste.
Slowly pour in the chicken broth, stirring constantly to avoid lumps. Bring the mixture to a gentle simmer.
Once simmering, stir in the whole milk. Allow the soup to heat until it begins to thicken slightly, about 5 minutes.
Reduce the heat to low and gradually stir in the shredded cheddar cheese, one handful at a time. Stir continuously until the cheese is fully melted and the soup is creamy.
Add the cooked sausage back to the pot, followed by the Worcestershire sauce, salt, black pepper, and paprika. Stir to combine and let the soup gently simmer for 5 more minutes.
Taste and adjust seasonings as needed. Serve hot with crusty bread or crackers for dipping.
Nutrition Facts
Calories |
595 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.2 g | 58% | |
| Saturated Fat | 24.6 g | 123% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 141 mg | 47% | |
| Sodium | 1704 mg | 74% | |
| Total Carbohydrate | 16.0 g | 6% | |
| Dietary Fiber | 1.8 g | 7% | |
| Total Sugars | 6.8 g | ||
| Protein | 32.4 g | 65% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 541 mg | 42% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 669 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
