Creamy Broccoli Soup with Sausage

I have a confession to make.

I go to the Olive Garden willingly.  Now before you judge me, it's not for a meal.  Its solely for soup, salad and breadsticks.  Specifically, the Zuppa Toscana.  I will eat it until I literally cannot fit another spoonful in my body.  It is delicious.

It is not that I can't make it myself, I just like to go out and have it made for me.

Zuppa Toscana was the inspiration for this dish.  It has a very similar base, but I took it to another level and amped up the seasoning a little.  You will absolutely adore this recipe.

And the best part?  It is ready in 30 minutes and is insanely easy to make.  You're welcome!

Creamy Broccoli Soup with Sausage

Prep Time:  10 minutes
Cook TIme:  20 minutes
Serves:  6


2 TBSP olive oil
1/2 lb sweet Italian sausage, casings removed
1 medium onion, diced finely
3 cloves garlic, minced finely
1/4 cup of dry white wine
2-3 springs of fresh thyme
1/2 tsp ground cumin
1/2 tsp marjoram
1 tsp salt
1/2 tsp dried red pepper flakes
2 TBSP butter
1 can of small white beans (such as cannellini), drained
1 head of fresh broccoli, cut into small florets
32 oz of chicken stock (not broth)
1/2 cup of heavy cream
2 dried bay leaves
1/2 cup of fontina cheese
1/4 cup of parmesean cheese


In a 5 quart soup/stock pot, heat olive oil over medium high heat and cook sausage until browned.

Add onion and garlic and cook until both are translucent.  Add white wine and scrape up any bits from bottom of pan with wooden spoon.  Allow the wine to simmer until the alcohol has burned out, about 1-2 minutes.

Add 2 TBSP of butter and chopped broccoli.  Sautee for 2-3 minutes over medium heat.  Add fresh thyme, cumin, marjoram, salt and red pepper flakes.  Continue to sautee another 3-4 minutes.

Add beans and chicken stock.  Bring to a boil and then reduce heat to low simmer.  Add heavy cream and bay leaves.  Simmer for 15 minutes.

Uncover after 15 minutes and add cheese slowly until melted throughout soup.  Soup will thicken slightly.

*I like my soup a little less chunky, so I used my immersion blender to puree slightly.  If you don't have and immersion blender, you can remove 1-2 cups of soup and blend it in a blender and add back to the pot*

As always, get your asses in the kitchen!

Krissi Biasiello is a native of South Philadelphia, Pennsylvania.  Cooking since she was a little girl with her large Italian family, she decided to leave her paralegal job and shoot for the stars on FOX’s cooking competition show, MasterChef.  She beat out 43,000 homecooks across America and came in 4th place.  Under the scrutiny of Gordon Ramsay, Graham Elliot and Joe Bastianich, Krissi has made her mark in the culinary world.  She now shares her recipes with all of you!  Her rustic, homestyle take on everything will win you over and will definitely “get your asses in the kitchen”.
To contact Krissi for appearances, in-home demonstrations, catering and more, you can find her below. 

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