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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!
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Absolutely love this soup. I use bag of small Yukon Gold potatoes and occasionally add fennel and a touch of nutmeg. Just delicious!
Thank you, Mary!
Is it possible to substitute ground beef for sausage, or would that ruin the flavor? Asking for a home of non-sausage eaters. I’m outnumbered. 😂
Haha oh no! Yes you could do that, but I would then probably add in some more seasonings. Italian seasoning would be good to add for sure.
Something didn’t go right despite following the directions. All the oil floated to the top and it never got thick. It was also too buttery, I would use less.
Hi Jena! Yeah it sounds like user error, unfortunately. I’ve never had this happen and the recipe has worked for many others. Did you read thru the blog post and check out the step-by-step photos before starting the recipe? Did you drain most of the sausage fat in step 1? Did you add the recommended 6 tablespoons of flour? Did you use too much butter by accident perhaps?
This soup is amazing. I’ve made it twice now and my family loves it!
That’s great to hear, Hillary! Thanks for your 5-star review!
Going to make this today- has anyone added cheddar? Thanks!
Hi! You may want to try this one instead: https://bit.ly/3AdALFO
Thank you for posting. Improvised a bit cause had to leave out potato’s and woshticire sauce.
Added butternut squash, Italian seasoning extra thyme, spinach and rice. Went over great. The cream base was so savory and was a whole meal. Had to do salad and fish for the main course because it is so heavy and delicious.
You are very welcome!
I made this today. It was so good!!
Yay!! Thanks, Krystle!
Added some seasoned salt, served with grated cheddar. Delicious!
Thank you!
Just made this last night. I added to small thinly sliced carrots for some color and omg… this may very well be my new favorite soup!
Yay! Thanks, Mark!
I’ve been making this for a couple years now and it always hits the spot. It’s so good, and the leftovers, if broth isn’t added, makes for an amazing biscuits and gravy moment. Highly recommend.
I love that!! 😀 Thanks for your review!