Sausage Stroganoff Soup

The perfect way to warm up on a cold night, this Sausage Stroganoff Soup comes together quickly!

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Living in Arizona, I don't' feel like we get many dreary, cold, or rainy days. It's actually kind of funny because when we do get them, they're a big deal to the locals. I look forward to them because they're the perfect days to make a big pot of soup!


Many of you know that I'm a big fan of soup. I think it's one of the few things we could eat that I would never get tired of! When the temperatures start creeping up into the 80s, 90s, 100s, and into the 110s ... I just can't bring myself to eat many bowls of soup. No matter how much I love it. It's too gosh darn hot - I'm just trying to keep from melting! For real, though.

If I had to rank this soup, it would definitely be in my top 5 - because it's quick, easy, and most importantly, delicious! I've had this recipe for so many years and I've slightly adapted it over time to what it is today. It really is perfect when the weather is crappy or it's cold! You just have to try it for yourself to see!

Here's a short video to show you just how easy this Sausage Stroganoff Soup recipe is:

As you can see in the video, this recipe is super easy to put together when time is short! You won't believe how incredible all of the ingredients taste when they come together - one taste and you'll see why it's one of my personal favorites!

Sausage Stroganoff Soup

by Jamie @ Love Bakes Good Cakes

Prep Time: 5 minutes

Cook Time: 30 minutes

Yield: 6-8 servings

Ingredients

• 1 lb. breakfast sausage roll
• 2-3 cloves garlic, minced
• 4 oz. fresh mushroom, cleaned and chopped
• 1 pkg. (5-6 oz.) scalloped potatoes
• 4 cups chicken broth
• 1 cup half-and-half
• 1 cup (8 oz.) sour cream
• 2 tbsp. Dijon mustard
• Paprika, optional
• Chopped parsley, optional

Instructions

1. In a large soup pot, cook and crumble the sausage until it is no longer pink. Add the garlic and mushrooms and cook an additional 3-4 minutes or until the mushrooms are softened.

2. Stir in the contents of the sauce packet and the potatoes. Add the chicken broth. Bring the mixture to a boil. Reduce heat and simmer, uncovered, for about 15 minutes, or until the potatoes are tender.

3. Stir in the half-and-half, sour cream and mustard. Heat through but DO NOT BOIL. 

4. Sprinkle individual servings with paprika and parsley, if desired.

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Italian Tortellini Soup