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Creamy Sausage Soup

Published: / Updated: / 33 Comments

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This creamy sausage soup recipe is cozy, 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. It's very similar to this one but with cheddar.

close-up of creamy sausage and potato soup

Why you'll love it

This may just be your new favorite creamy potato soup! It's 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 real, everyday ingredients, and your whole family is sure to ask for seconds. There's nothing fancy in here, just a whole lot to love! You can feel good about knowing what's in this delicious sausage soup recipe, and you'll likely have most of the ingredients already in your kitchen and pantry.

What goes into this soup

  • 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 - 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. You'll find it easily in the dairy aisle of your grocery store.
  • 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.
pot of creamy sausage potato soup

How to make creamy sausage and potato soup

This is an overview, and 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 plate.
  • Add in the butter, then sauté the chopped onion and celery. Stir in the garlic and flour, then whisk in the chicken broth until the flour has dissolved.
  • Add in the half-and-half, Worcestershire sauce, potatoes, red pepper flakes, and cooked sausage. Bring to a boil, then reduce the heat and simmer until the potatoes are tender. Enjoy!

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 recipe

  • This soup is quite rich, 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 a few days in a covered container no problem.
  • 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.

More tasty recipes with Italian sausage

creamy Italian sausage soup close-up in a bowl

Questions about this creamy sausage potato soup? Let me know in the comments below, or drop a review if you made it!

close-up of creamy sausage and potato soup

Creamy Sausage Soup

This creamy sausage soup recipe is cozy, comforting, and loaded with flavorful Italian sausage and potatoes. It's a ridiculously cozy soup that's ready in under an hour!
4.73 from 11 votes
Print Recipe Pin Recipe Save
Prep Time 10 mins
Cook Time 45 mins
Total Time 55 mins
Course Soup
Cuisine American
Servings 6
Calories 556 kcal

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.
  • Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.

Nutrition

Calories: 556kcalCarbohydrates: 27gProtein: 19gFat: 42gSaturated Fat: 19gPolyunsaturated Fat: 4gMonounsaturated Fat: 16gTrans Fat: 0.3gCholesterol: 106mgSodium: 741mgPotassium: 822mgFiber: 2gSugar: 5gVitamin A: 633IUVitamin C: 8mgCalcium: 130mgIron: 2mg
Keyword creamy sausage potato soup, creamy sausage soup
Author Natasha Bull
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  1. LeDell says

    5 stars
    I made this soup over Christmas and my husband and church family loved it. I am making it again today as it is 27 outside and I need comfort food.
    Love this soup!!

    Reply

  2. Tracy says

    4 stars
    I put my own spin on it and it was AMAZING!
    I used half sweet sausage and half hot Italian sausage. Added some paprika, Italian seasoning and kale. Perfection!

    Reply

  3. Ashley says

    5 stars
    My family’s new favorite, my husband gets so excited when I make this. He likes me to double the recipe so he can eat lots of leftovers. I add spinach, hot paprika, sweet paprika and some smoked paprika.

    Reply

  5. Amy S. says

    5 stars
    Yum, nothing short of delicious! my daughter and I love it, I baked harvest bread bowls and served it in them and it tasted like heaven. Thank you for sharing!

    Reply

  6. Margaret Janelle Norman says

    5 stars
    This is 1st time making and so far both the husband and 11 y/o grandchild loves it. I'm fixing my bowl next. The recipe is worth keeping. Thank you.

    Reply

  7. Kayla says

    My husband and I are big on self-sourcing our meat. We had a ton of venison sausage left from the season and I’ve been trying new recipes with sausage (because how much breakfast sausage can two people eat!) I just flavored our venison sausage with Italian seasoning and this soup turned out amazing! Will definitely be making for friends in the future!

    Reply

  11. Grace says

    5 stars
    Im and anti soup person but decided I was going to make this soup for a quick meal and it actually was very good .. instead of pepper flakes I used hot sauce.

    Reply

  12. Deedster says

    5 stars
    Can you say bomb.com??? My husband and I are "soup people" and we love trying new combinations and to experiment with different spices. I used country sausage & I added sliced baby carrots (since I already had them on hand) and I used heavy whipping cream with some milk since I didn't have half & half. I topped it with sliced chives and grated mild cheddar cheese.

    Reply

  13. Kristie says

    I wonder if using beef broth would be just as good as using chicken??? I've made this with the chicken broth and it was delicious, but I only have beef broth

    Reply

  14. Mary says

    New favorite!!! I made some crusty bread to accompany this soup. I also added a couple bay leaves and Italian seasoning. Thank you 😊

    Reply