Well this was just delicious.
I wanted to make a broccoli cheese soup but I also wanted there to be a protein involved to give it a little more sustenance…so I added an Italian-style chicken sausage to my soup. Listen, my family thought this was so yummy but Smith in particular, has been talking about it ever since. He looooooved this soup!
Perfect for chilly nights. Perfect for busy families. Perfect for warming up.
This soup serves 4 adults.
1 pound Italian-style sausage (I used a chicken sausage but you could use pork or turkey too)
1 onion, chopped
1 tablespoon all-purpose flour
3 cups milk (I used 2%)
4 cups of chopped broccoli (fresh or frozen that has been brought to room temp)
2 cups Cheddar Cheese, shredded
Salt and Pepper
Extra Virgin Olive Oil (EVOO)
In a large pot over medium high heat, brown your sausage in about two tablespoons of EVOO. Once browned and crumbly, add in your onion along with a pinch of salt and pepper and saute about 3 or 4 minutes.
Next, sprinkle in your flour and then immediately whisk in the milk and continue to whisk about a minute. Reduce heat to low and stir in your chopped broccoli. Add a pinch more of salt and pepper and continue to simmer over low heat, stirring frequently 15 to 20 minutes. Stir in your shredded cheese and stir until it’s all combined and melted.
Ladle into bowls and serve.
So simple, right? And yummy too!
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