Sausage and Dumpling Soup

Have you ever made a recipe in the last minute and somehow it was one of the best things that you ever made? Well, that’s what this sausage and dumpling soup is, one of the best things I’ve ever made 😋

It was a Sunday, my mom was over, and all I knew was I had sausage, some carrots, as well as pasta. oh, milk and cream too.

I was originally thinking of a pasta dish but, something made me want a creamy soup with dumplings! Perhaps it was the weather.

Anyway, back to the story.

You know how they say you are you best and worst under pressure ? Sometimes when I have only a short while before lunch or supper time, and I am not sure what I’ll make, I create some of the tastiest recipes in the kitchen.

As I started to prepare the sausage and chop the vegetables, the inspiration just seemed to come I needed it. I love it when that happens. Once I found the dumpling recipe, everything just came together beautifully.

Mom, as well as my little family gobbled this soup up. 😊 As a homemaker and cook of the house, nothing feels better than when your family and guests really enjoy what you’ve created.

The Ingredients

The sausage adds spice for a full flavor.

The starch in the dumplings thickens the soup base for a comforting broth.

The garlic, carrots and the celery add flavor and nutrients.

The milk and cream make the broth creamy and rich.

Recipe Steps

After I start to brown the sausage, I chop the garlic carrots and celery.

Once the sausage is browned, place it in a dish and set aside.

Drain excess fat from the sausage into a small container to cool before discarding. (Never pour fat down the drain).

In the same pot, Sauté the veggies in a couple table spoons of butter for 5 minutes or until the edges of the carrots start to brown.

Add the water to the pot, turning heat to high. Bring the carrots to a rolling boil.

As the carrots are coming to a boil, whip up the dumpling batter.

Let the carrot mixture boil for 5 minutes or so.

Drop dumpling dough by tablespoon fulls into the boiling soup.

Cover the pot and turn the heat to low and let simmer ( on 2-3) for 15 minutes without lifting the lid.

Once the dumplings are done, take the lid off and add in the milk, cream and sausage.

Salt to taste.

Let cool for a few minutes.

Serve warm.

Customizations and Add-ins

This soup is really versatile.

You can add carrots, celery, broccoli, or even mushrooms.

You can find my full homemade dumpling recipe here.