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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.
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.
Tools for this recipe
Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!
- This is the Dutch oven I use most often for soups.
- A garlic press makes it effortless to mince garlic, and I store the rest of the cloves in this handy garlic keeper.
- Here’s the wire whisk I use.
How to make creamy sausage soup
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
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.
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.
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.
Creamy Italian Sausage Soup
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
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.
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!
My family’s favorite comfort food
Wonderful!! Thank you, Sandy!
I love your recipes they all taste great but I have a serious issue with every recipe I have used, none of them record the serving size so the nutritional info you include is worthless to people like myself who have diabetes and have to have that information in order to figure our insulin, please put the serving size in oz, or grams, grams would be ideal but I can do the math and conversion if I know the serving size.
Hi Vincent! I’m glad you’re liking the recipes. You may know this already, but for every recipe it says the number of servings at the top of the recipe card, and the nutrition info is for one serving. So, for example, the nutrition info would be for 1/6 of the soup in this particular recipe as it serves 6. I understand that for someone like you who needs more than an estimate, this isn’t ideal, but I am not a trained nutritionist nor good at math. I do not feel comfortable providing info beyond what I provide. It’s meant as a courtesy to give readers a rough idea at a glance of the calories etc. The nutrition info is pulled from a database, and I do have a disclaimer stating that it may not be accurate and should only be used as an estimate. Ingredients vary and most people do not weigh their food out, so I would honestly rather not provide any nutrition info at all, but readers ask for it.
This soup was absolutely delicious. Easy and quick, definitely cut potatoes into small cubes so they cook quickly. Everyone that tried it, loved it. Will absolutely make again.
Thank you!! Glad it was a hit. Appreciate your review, Linda!
It was amazing
Thank you so much, Adrienne!
This soup is sooo creamy and has sooo much flavor!!! I made the red lobster cheddar biscuits to go with it!!! Yum yum yum is all I can say!!
I’m so glad it’s a new fav, Melani!! Appreciate your review!
I made it for Thanksgiving and it was creamy and delicious. Will make it again
Fantastic!!
This soup is really good. My husband loves it. I followed the recipe. It does make a good amount … so there is plenty of left overs for the next day.
Thank you, Donna!
Sausage potato soup sound good 👍. Happy to add this recipe to my box. I will be making it right after I go shopping. I need 3 items to make it. I can’t wait to taste it!
Enjoy!! 😀
Sausage soup- A slam dunk!! It is absolutely delicious!! I added instant Idaho potatoes instead of flour. And used evaporated milk- I had it in my pantry. This soup is a winner! Love it and will make again!
Thank You!
Judy in upstate NY
Yay!! You’re very welcome, Judy!
Great idea about the potato flakes! We don’t eat gluten so I was pondering a substitution!
I needed a soup to share at work… this recipe was my inspiration to use what i already had at home. Here were my alternates I didn’t have any celery, so i used 2 large onions instead, I only had almond flour…. I accidently pulled the worcestershire for chicken before i noticed it was wrong bottle, then added the regular worcestershire as well, I used full tsp of red pepper chili flakes and a few shakes of some cajun seasoning. I only had yukon golds at home. after following the directions and ensuring my potatoes were done, soup still wasn’t thick yet so i added 1 cup of heavy whipping cream at the very end and it thickened right up. I loved this and got so many comments and ppl asking for recipe, i had to leave a comment. I will be making this modified version again and again! Thank you for the inspiration!
That’s great! 😀 Thanks for letting me know!