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.
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.
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
Questions about this creamy sausage potato soup? Let me know in the comments below, or drop a review if you made it!
Creamy Sausage Soup
- 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
- 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.
- 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.
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!!
That's so nice to hear!! Thanks for your review!
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!
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.
That's awesome!! Thanks, Ashley!
Followed recipe to a T. Not bursting with flavor as I was expecting. It was just ok.
Amy S. says
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!
I'm thrilled to hear that, Amy!! thank you!
Margaret Janelle Norman says
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.
Awesome!! You're welcome!
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!
Basil and oregano makes a really big difference in the taste
Lisa Dodson says
I made this soup for my card group and everyone loved it so much I'm making it again!
I'm so happy to hear it, Lisa! 🙂
Made this with 1/2 hot and 1/2 mild sausage, came out so good. Will make again.
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.
Haha love that!! Thanks for your review, Grace!
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.
Yay!! I love that!! 😀
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
Hi! Sure, I think that'll work just fine. The color will be a bit darker, tho.
New favorite!!! I made some crusty bread to accompany this soup. I also added a couple bay leaves and Italian seasoning. Thank you 😊
Miranda @ Salt & Lavender says
That's awesome!! Thrilled you enjoyed it, Mary. Thank you for leaving a review!
Lynn O’Brien says
Very special soup, so good. Did add one large bay leaf and parsley.
So glad you enjoyed it, Lynn! Thanks for taking the time to write me a comment.
Terry Chapin says
So easy and so delicious!
Thank you!! 🙂
This was delicious! I made it last night and it hit the spot! Thank you.
Fantastic!! Thanks for letting me know, Mike! 🙂
Josie Liz says
Yes to this! I’m going to give it a go.
I hope you love it, Josie! 🙂