This creamy sausage soup recipe is cozy, comforting, and loaded with flavorful Italian sausage and potatoes.
This creamy potato soup with Italian sausage is a real treat. It's nice and filling so it makes a great meal by itself, or enjoy it with a slice of garlic bread and a side salad. It comes together easily with everyday ingredients, and your family is sure to love it!
How to make creamy sausage and potato soup (overview):
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. (Full ingredients & instructions are in the recipe card below)
Recipe notes & tips:
- 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 work 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 more heat.
- You may need to add a little more chicken broth to leftovers if they get too thick.
More delicious recipes with Italian sausage:
- Italian Sausage Orzo
- Easy Baked Penne with Sausage
- Italian Sausage White Bean Soup
- Spicy Italian Sausage Pasta
- Italian Sausage Tortellini Soup
Questions about this creamy Italian sausage soup? Let me know in the comments below!
Creamy Sausage Soup
- 17.6 ounces (500g) Italian sausages see note
- 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
- Crumble the sausages into a soup pot. Over medium-high heat, cook until browned (about 10 minutes). 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.
- I used a 5-pack of Johnsonville Italian sausages (use mild or hot) for this recipe. Anything in the ballpark weight-wise will work. Or use ground sausage meat to skip the step of taking it out of the casings.
- 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.