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This creamy sausage soup recipe is simple, comforting, and loaded with flavorful Italian sausage and potatoes. It’s a ridiculously cozy soup that’s ready in under an hour!

You may also like my Cheesy Sausage Potato Soup or Italian Sausage Mushroom Pasta next.

a bowl of creamy sausage and potato soup with a spoon

Why you’ll love it

This Italian sausage and potato soup is one of those warm you to your core kind of soups that’s rich, hearty and flavorful, and a real treat. The crumbled Italian sausage makes every single bite special. I like to make this soup on the coldest of winter days to perk me up.

It comes together easily with everyday ingredients. There’s nothing fancy in this potato and sausage soup, just a whole lot to love! Everyday ingredients like garlic and half-and-half shine. It’s potato soup but upgraded, and you can feel good knowing what’s in it.

What you’ll need

  • Italian sausage – use mild or hot sausage to kick it up a notch
  • Butter and olive oil – a classic combo for frying up the aromatics
  • Onion, celery, and garlic – this trio is the flavorful base for our soup
  • Flour – it thickens up the broth
  • Chicken broth – gives depth of flavor to the soup broth
  • Half-and-half – it’s half whole milk, half heavy cream and gives this soup its luxurious creamy quality
  • Worcestershire sauce – my secret ingredient to give the soup an additional savory boost. You can’t taste it itself in the soup, don’t worry! I wouldn’t recommend leaving it out.
  • Crushed red pepper flakes – optional, but it gives a little warmth rather than making it spicy
  • Potatoes – we’re using Russet potatoes. They’re my go-to variety for soups.
ingredients for creamy italian sausage and potato soup in prep bowls

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How to make creamy sausage soup

This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.

sauteing italian sausage in a dutch oven and adding in aromatics and flour

Crumble the sausage into a soup pot and cook it until it’s browned, then transfer to a paper towel lined plate. Add in the butter, then sauté the chopped onion and celery. Stir in the garlic and flour.

adding in chicken broth, potatoes, and seasoning to a pot of italian sausage potato soup

Whisk in the broth until the flour has dissolved. Add in the half-and-half, Worcestershire sauce, potatoes, red pepper flakes, and sausage. Bring to a boil, then reduce the heat and simmer until the potatoes are tender. Season with salt & pepper.

Substitutions and variations

  • You can use ground sausage meat if that’s easiest for you. I just buy a pack of Italian sausages and take the meat out of the casings.
  • I used Russet potatoes since they are great for soups. They get nice and soft and fall apart, but another variety would be fine.
  • The crushed red pepper flakes don’t make the soup particularly spicy, so feel free to add more in as needed or leave them out altogether. Use hot Italian sausage if you want even more heat.

What to serve with this soup

  • This soup is quite filling, but feel free to go all out and serve it with a slice of Garlic Bread! I would. Of course, a dinner roll or slice of bread works too. Try sourdough.
  • For a lighter option, a side salad would pair well. Try one with my homemade Caesar, Ranch, or Balsamic dressing.

Leftovers and storage

  • This soup will last in the fridge for 3-4 days in a covered container.
  • Since it’s got quite a bit of dairy, it probably won’t freeze well, so I wouldn’t recommend it as the texture can change.
  • Reheat over a low heat on the stove. You may need to add a little more chicken broth to leftovers if they get too thick.
a pot of creamy sausage potato soup with a ladle

If you made this creamy sausage potato soup, please leave a star rating and review in the comments below! You can also tag me on Instagram with your S&L creations.

a bowl of creamy sausage and potato soup with a spoon
4.94 from 58 votes

Creamy Italian Sausage Soup

This creamy sausage soup recipe is simple, comforting, and loaded with flavorful Italian sausage and potatoes. It's a ridiculously cozy soup that's ready in under an hour!
Prep: 10 minutes
Cook: 45 minutes
Total: 55 minutes
Servings: 6

Ingredients 

  • 16 ounces Italian sausage
  • 1/4 cup butter (1/2 stick)
  • 1/2 medium onion chopped small
  • 2 sticks celery chopped small
  • 2 cloves garlic minced
  • 6 tablespoons flour
  • 4 cups low sodium chicken broth
  • 2 cups half-and-half
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon crushed red pepper flakes optional
  • 1 pound Russet potatoes peeled & diced small
  • Salt & pepper to taste

Instructions 

  • Add the sausage meat to a soup pot. Over medium-high heat, cook until browned (about 10 minutes), and break it up with your spoon as it cooks. Transfer to a paper towel lined plate. Leave the fat in the pot, but if it's more than about a tablespoon, drain some of it out.
  • Add the butter to the pot and once it's melted, add the onion and celery and sauté for 4-5 minutes. Scrape up any brown bits from the bottom of the pot.
  • Stir in the garlic and flour. Cook for about 2 minutes, breaking it up with your spoon/stirring it as you go along. This step cooks the raw flour flavor out.
  • Slowly whisk in the chicken broth until all the flour has dissolved and there's no lumps.
  • Stir in the half-and-half, Worcestershire sauce, red pepper flakes, potatoes, and add the sausage meat back to the pot. Increase the heat to high and bring the soup to a boil, then reduce the heat so it's bubbling but not boiling like crazy (medium-low heat works with my cast iron pot and gas stove). Cover the pot with the lid slightly open.
  • Let the soup simmer for about 15 minutes or until the potatoes are tender and the soup has thickened up to your liking. I like to stir it a few times to ensure nothing is sticking and that the stove's temperature is still correct.
  • Season with salt & pepper if needed.

Notes

  • Serves 4-6 depending on how much people eat.

Nutrition

Calories: 556kcal, Carbohydrates: 27g, Protein: 19g, Fat: 42g, Saturated Fat: 19g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 16g, Trans Fat: 0.3g, Cholesterol: 106mg, Sodium: 741mg, Potassium: 822mg, Fiber: 2g, Sugar: 5g, Vitamin A: 633IU, Vitamin C: 8mg, Calcium: 130mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

© Salt & Lavender Inc. Content and photographs are copyrighted. Sharing this blog post is much appreciated, but copying and pasting full recipes without authorization to social media is strictly prohibited.

Leave a star rating and comment below!

This recipe was originally published on September 18, 2021. It’s been updated with new photos and better instructions but is the same great recipe!


Hi! I’m Natasha.

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4.94 from 58 votes (14 ratings without comment)

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136 Comments

  1. Angel says:

    I had bariatric surgery a year ago and am still losing weight. So, I used cauliflower rice in place of the potatoes. Yummmmm!!! Thank you!!

    1. Natasha says:

      Great! You are very welcome!

  2. Sharon E says:

    My second time making this soup. This time I used more sausage just because I wanted more in it. This is such a great recipe and I am looking forward to using it every fall and winter for many years to come. Thank you!!

    1. Natasha says:

      I’m so glad to hear it, Sharon!! 😀 Thanks for letting me know!

  3. Judi says:

    I made this soup for dinner today. My daughter and son-in-law stopped by to show their new puppy. So I invited them to stay for dinner. Everyone loved the soup. Will make again. Thank you

    1. Natasha says:

      Aww I love that!! You’re very welcome!

  4. Lynda Ross says:

    4 stars
    Made it last night and it was a hit!

    1. Natasha says:

      Wonderful!

  5. trudy bognar says:

    I’ll have to say it is quite good. I added some corn but it’s not thick, I’m guessing bc my frozen corn added some water to it idk but it still taste great.

    1. Natasha says:

      I’m glad you enjoyed it! Yes, that could definitely thin it out a bit.

  6. Cathy says:

    Can you make this in a crock pot?

    1. Natasha says:

      Due to the roux and the searing steps you’d have to do parts on the stove anyway, so it’s easiest just to try it as written.

  7. Jaden says:

    Do you think this would work with chicken instead of sausage? Maybe if I add more seasonings?

    1. Natasha says:

      Hi Jaden! You could try, but yeah I would definitely add plenty of seasoning. 🙂

  8. Maddie says:

    It tastes awesome!
    Was wondering why my broth is not as thick as it appears in the photos.

    1. Natasha says:

      So glad you liked it, Maddie! Hmmm – I am not sure? I do recall it being quite a thick soup, yes. Maybe you cooked it at a slightly lower heat for less time? Or maybe you somehow used less than the suggested 6 tbsp flour? Or the potatoes released a bit less starch (you cut them larger or something?).

  9. Darlene says:

    5 stars
    This soup recipe is delicious as written however I did make some additions….sliced mushrooms, bacon & shredded cheddar cheese.

    1. Natasha says:

      Sounds good to me!

  10. Crystle Henry says:

    5 stars
    Delicious! I added crumbled bacon and Italian seasoning. My hubby and son loved it.

    1. Natasha says:

      Happy to hear it!! 😀 Thank you!