Wisconsin Sausage Soup
Dive into a bowl of comfort with this hearty Wisconsin Sausage Soup, a Midwest-inspired delight that combines bold flavors and creamy textures. This one-pot wonder features savory ground Italian sausage, tender russet potatoes, and a medley of sautéed vegetables simmered in a rich broth enhanced with a splash of beer for depth and sharp cheddar cheese for indulgence. Infused with garlic, paprika, and a hint of cream, every spoonful is packed with cozy, satisfying goodness. Perfect for chilly nights, this soup comes together in just about an hour and serves as an ideal crowd-pleaser paired with crusty bread or crackers. Whether you're looking for a game-day hit or a comforting family meal, this recipe is sure to warm both hearts and appetites!
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Recipe Information
Ingredients
- 1 pound ground Italian sausage
- 2 tablespoons butter
- 1 medium, diced yellow onion
- 2 medium, diced carrots
- 2 diced celery stalks
- 3 minced garlic cloves
- 6 cups chicken broth
- 4 medium, peeled and cubed russet potatoes
- 1 cup beer (preferably a mild lager or ale)
- 2 cups, shredded sharp cheddar cheese
- 1 cup heavy cream
- 2 tablespoons flour
- 1 teaspoon paprika
- 0.5 teaspoon black pepper
- 1 teaspoon (or to taste) salt
- 2 tablespoons, chopped (optional, for garnish) fresh parsley
Instructions
Heat a large pot or Dutch oven over medium heat. Add the ground Italian sausage and cook, breaking it up with a wooden spoon, until browned and fully cooked. Remove the sausage with a slotted spoon and set it aside.
In the same pot, melt the butter over medium heat. Add the diced onion, carrots, and celery. Sauté for 5–7 minutes, or until the vegetables begin to soften.
Add the minced garlic and sauté for an additional minute until fragrant.
Sprinkle the flour over the vegetables and stir to combine. Cook for 1–2 minutes to eliminate the raw flour taste.
Slowly pour in the chicken broth, stirring as you go to prevent lumps. Add the cubed potatoes and the cooked sausage back to the pot. Stir in the paprika, black pepper, and salt.
Bring the soup to a boil, then reduce the heat to a simmer. Cover and cook for 15–20 minutes, or until the potatoes are tender when pierced with a fork.
Stir in the beer, shredded cheddar cheese, and heavy cream. Continue to heat, stirring constantly, until the cheese is fully melted and the soup is creamy. Do not let the soup boil at this stage to avoid curdling.
Taste and adjust the seasoning with additional salt or pepper, if needed.
Ladle the soup into bowls and garnish with chopped fresh parsley, if desired. Serve hot with crusty bread or crackers.
Nutrition Facts
Calories |
4370 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 292.7 g | 375% | |
| Saturated Fat | 151.0 g | 755% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 870 mg | 290% | |
| Sodium | 11336 mg | 493% | |
| Total Carbohydrate | 237.0 g | 86% | |
| Dietary Fiber | 27.2 g | 97% | |
| Total Sugars | 31.2 g | ||
| Protein | 174.9 g | 350% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 2292 mg | 176% | |
| Iron | 20.9 mg | 116% | |
| Potassium | 8468 mg | 180% | |
*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.
