This Sausage & Potato Broccoli Cheddar Soup is hearty, creamy, and packed with Italian sausage, tender potatoes, broccoli, carrots, and plenty of sharp cheddar cheese. It’s an easy one-pot soup that comes together with simple ingredients and makes the perfect cozy dinner when you want something filling without a ton of work.
why you’ll love this sausage & potato broccoli cheddar soup
This is basically everything I love about broccoli cheddar soup, just made a little heartier. Adding Italian sausage and potatoes turns it into a full meal that’s filling enough for dinner, while you still get that creamy, cheesy broccoli cheddar flavor everyone loves.
I also love how many veggies are packed into this Sausage & Potato Broccoli Cheddar Soup. There are potatoes, carrots, onion, and an entire crown of broccoli, but because the broccoli is grated or chopped really finely, it blends right into the soup. It’s especially great if you have kids who aren’t always excited about big pieces of broccoli floating around in their bowl!
And even though it’s creamy and comforting, it’s still really simple to make. Everything cooks in one pot, there’s no complicated roux or separate cheese sauce, and you can easily adjust the consistency depending on what your family likes. I usually start with 5 cups of broth for a thicker, creamier soup, but you can use 6 cups if you like your soup a little more brothy.
This Sausage & Potato Broccoli Cheddar Soup is one of those recipes that just feels like a complete meal on its own. Add some crusty bread for dipping and dinner is done.
ingredients you’ll need
- Italian sausage: I use 1 pound of mild Italian sausage. You can use bulk sausage or links—just remove the casings first if you’re using links. Hot Italian sausage would also work if you want a little more heat.
- Oil: Just a tablespoon for browning the sausage. Depending on how much fat your sausage releases, you may not need much additional oil for cooking the vegetables.
- Yellow onion: Adds a savory base and lots of flavor to the soup.
- Carrots: You can dice or grate the carrots. Grating them is a great option if you want the vegetables to blend into the soup a little more.
- Broccoli: You’ll need one large broccoli crown. I like to grate or very finely chop it so you get broccoli in every bite without having large florets throughout the soup.
- Potatoes: Baby red or yellow potatoes both work well. Cut them into small, relatively even pieces so they cook quickly and evenly.
- Garlic: Fresh garlic adds even more flavor to the soup base.
- Beef bone broth: I love using bone broth here for a little extra protein and a richer flavor. Start with 5 cups for a thicker soup or use 6 cups if you prefer it more brothy. Regular beef broth works too.
- Heavy cream: Makes the broth rich and creamy without having to make a separate roux.
- Red pepper flakes: Just enough to add a little warmth without making the soup overly spicy. Feel free to reduce or leave them out for kids.
- Dried oregano: Adds a warm, herby flavor that pairs perfectly with the Italian sausage and creamy broth.
- Salt & pepper: Start with the amount listed and adjust at the end. Both the sausage and cheddar can be salty, so I always recommend tasting before adding more.
- Sharp cheddar cheese: Start with 1 cup and add more depending on how cheesy and thick you want your soup. I prefer freshly shredded cheese because it melts more smoothly into the broth.
step-by-step instructions for sausage & potato broccoli cheddar soup
Brown the sausage.
Heat the oil in a large pot over medium-high heat. (This is my favorite pot—I use it for pretty much every soup I make!) Add the Italian sausage and cook until browned and cooked through, breaking it into small pieces as it cooks. Remove the sausage from the pot and set aside.
Cook the vegetables.
Add the diced onion, carrots, and potatoes to the same pot. Cook for 2–3 minutes, stirring occasionally, until they begin to soften. Add the garlic and cook for another 1–2 minutes, just until fragrant.
Add the broth and cream.
Stir in the red pepper flakes, salt, pepper, beef bone broth, heavy cream, and cooked sausage. Bring everything to a boil, then reduce the heat, cover, and simmer for about 15 minutes, or until the potatoes are fork-tender.
Add the broccoli and cheese.
Stir in the finely chopped or grated broccoli and 1 cup of shredded sharp cheddar. Cook for another 2–3 minutes, stirring frequently, until the broccoli has softened and the cheese is completely melted.
Adjust and serve.
For an even cheesier, thicker soup, stir in additional cheddar until it reaches your preferred consistency. Taste and adjust the salt and pepper as needed, then serve your Sausage & Potato Broccoli Cheddar Soup warm.
You can watch a full video tutorial of my Sausage & Potato Broccoli Cheddar Soup here.
pro tips
- Cut the potatoes small and evenly. Smaller pieces cook more quickly and give you a little potato in every bite.
- Grate your broccoli. You can finely chop it, but grating the broccoli makes it almost melt into the soup and distributes it throughout every bowl.
- Shred your own cheese if you can. Pre-shredded cheese often contains anti-caking ingredients that can keep it from melting quite as smoothly. A block of freshly grated sharp cheddar will give you the creamiest result.
- Add the cheese at the end. Once your potatoes are tender, turn the heat down before adding the cheddar. You don’t want to aggressively boil the soup after adding the cheese, which can affect its texture.
- Start with less broth. I recommend starting with 5 cups. It’s always easy to add another splash of broth if your Sausage & Potato Broccoli Cheddar Soup is thicker than you’d like.
- Wait to adjust the salt. Sausage, broth, and cheddar all bring saltiness to the recipe, so taste the finished soup before adding more.
variations & substitutions
- Make it spicy: Swap the mild Italian sausage for hot Italian sausage or add additional red pepper flakes.
- Use regular beef broth: You don’t have to use bone broth. Regular beef broth will work perfectly in this Sausage & Potato Broccoli Cheddar Soup.
- Swap the sausage: Ground turkey or chicken sausage would be an easy substitute for pork sausage.
- Change the cheese: Sharp cheddar gives the soup the most classic broccoli cheddar flavor, but medium cheddar or a combination of cheeses will work too.
- Make it more brothy: Use 6 cups of broth instead of 5 and stick closer to 1 cup of cheddar.
- Make it extra cheesy: Add up to 2 cups of sharp cheddar for a thicker, cheesier soup.
storage & reheating
Store leftover Sausage & Potato Broccoli Cheddar Soup in an airtight container in the refrigerator for up to 3–4 days.
Because this soup contains cream and cheese, I recommend reheating it gently over medium-low heat on the stovetop, stirring occasionally. If it thickens in the refrigerator, add a splash of beef broth or cream as it reheats until it reaches the consistency you like.
You can also reheat individual portions in the microwave, stirring occasionally until warmed through.
Frequently Asked Questions
Can I use regular beef broth instead of bone broth?
Absolutely. I like bone broth because it adds a little extra protein and richness, but regular beef broth works just as well.
Should I use 5 or 6 cups of broth?
It really depends on how you like your soup! Use 5 cups if you want a thicker, creamier Sausage & Potato Broccoli Cheddar Soup. If you prefer a more traditional brothy soup, use closer to 6 cups. You can also start with 5 and add more as needed.
How much cheddar should I add?
I recommend starting with 1 cup, letting it completely melt, and then deciding if you want more. For a really cheesy, thicker soup, you can use up to 2 cups.
Do I need to peel the potatoes?
No! One reason I like using baby red or yellow potatoes is that their skins are thin and tender. Just give them a good wash before dicing.
Can I use frozen broccoli?
Yes. Fresh broccoli will give you the best texture, but frozen broccoli can work in a pinch. Let it thaw slightly and chop it finely before adding it toward the end of cooking.
Why isn’t my cheese melting smoothly?
Make sure the heat isn’t too high when you add the cheddar. Freshly shredded cheese also tends to melt much more smoothly than bagged pre-shredded cheese.
What should I serve with Sausage & Potato Broccoli Cheddar Soup?
This soup is hearty enough to be a meal on its own, but I love it with warm crusty bread or sourdough for dipping. A simple side salad would also be great if you want something fresh alongside it.
more recipes to try and LOVE!
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If you make this Sausage & Potato Broccoli Cheddar Soup I’d love to hear what you think! Leave a comment and rating below, and if you share it on Instagram, tag @forgetthetakeout so I can see. Your support—through reviews, comments, and shares—helps me keep creating and sharing recipes!
Sausage & Potato Broccoli Cheddar Soup
Equipment
- box grater for cheese & broccoli
- soup spoon
Ingredients
- 1 tablespoon oil
- 1 lb mild Italian sausage casings removed if using links
- 1 yellow onion diced
- 2 large carrots diced or grated
- 1 large broccoli crown grated or finely chopped
- 1 lb baby red or yellow potatoes diced
- 2-3 garlic cloves chopped
- 5 cups beef bone broth or 6 cups for a more brothy soup
- 1 cup heavy cream
- ½ teaspoon red pepper flakes
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1-2 cups shredded sharp cheddar cheese
Instructions
- Heat a large pot over medium-high heat. Add the oil and sausage, breaking the sausage into small pieces as it cooks. Once browned and cooked through, remove from the pot and set aside.
- Add the onion, carrots, and potatoes to the same pot. Cook for 2–3 minutes, stirring occasionally. Add the garlic and cook for another 1–2 minutes.
- Add the red pepper flakes, salt, pepper, broth, heavy cream, and cooked sausage. Bring to a boil, then reduce the heat, cover, and simmer for about 15 minutes, or until the potatoes are fork-tender.
- Reduce the heat and stir in the broccoli and 1 cup of cheddar. Cook for another 2–3 minutes, stirring until the broccoli is tender and the cheese has melted. Add additional cheddar as desired for a thicker, cheesier soup.
- Taste and adjust the seasonings as needed. Serve warm with crusty bread, if desired.
