A bowl of this Hearty and Creamy Sausage Soup Recipe warms both the body and the soul. I recently made this on a particularly chilly evening, and it was a total hit! The rich, velvety broth paired with the savory Italian sausage and tender potatoes made every spoonful unforgettable. It’s comfort food at its finest, and I couldn’t believe how easy it was to whip up.
What I love most about this recipe is how it takes everyday ingredients and transforms them into something magical. The flavors are robust but not overpowering, and the texture is perfectly creamy without feeling too heavy. Whether you’re cooking for your family, hosting guests, or just craving something cozy for yourself, this soup is a guaranteed winner. You’ll love how straightforward it is, even for busy weeknights. Trust me, this recipe belongs in your rotation!
Why You’ll Love This Recipe?
This creamy, hearty soup is packed with flavor and perfect for any occasion!
Easy to Make
This soup uses simple, everyday ingredients and doesn’t require fancy prep work. Even beginner cooks can nail it!
Rich and Flavorful
The combination of Italian sausage, potatoes, and creamy broth ensures every bite is packed with robust flavors and satisfying textures.
Versatile Dish
It can be customized to suit your taste. Whether it’s adding more spice, swapping vegetables, or going lighter on the cream, this recipe is flexible!
Perfect Comfort Food
Nothing compares to a warm, hearty bowl of soup on a cold day. This recipe is like a big, cozy hug after a long day.
Feeds a Crowd
This soup is easily scalable, making it a fantastic choice for dinner parties or meal prep for the week.
Cooking Time
- Prep Time: 10 minutes
- Cooking Time: 45 minutes
- Total Time: 55 minutes
Ingredients
- Italian sausage
- Butter
- Onion
- Celery
- Garlic
- Flour
- Chicken broth
- Half-and-half
- Worcestershire sauce
- Crushed red pepper flakes
- Russet potatoes
- Salt and pepper
Variations
- Swap the Sausage:
Use ground turkey or chicken sausage for a lighter option. - Go Dairy-Free:
Substitute the half-and-half with unsweetened coconut milk or dairy-free cream for creaminess. - Add Veggies:
Sneak in carrots, spinach, or kale for added nutrients and color. - Spice it Up:
Use hot Italian sausage or extra red pepper flakes for bolder heat.
Equipment You’ll Need
- Large Soup Pot:
Perfect for browning sausage and cooking the soup all in one place. - Wire Whisk:
Ideal for ensuring a clump-free broth. - Potato Peeler:
For easily prepping the potatoes. - Ladle:
Makes serving the soup a breeze!
How to Make Hearty and Creamy Sausage Soup?
Follow these simple steps to create a rich, comforting, and flavorful sausage soup!
Brown the Sausage 🍳
Start by crumbling Italian sausage into a large pot. Cook over medium heat until browned and fully cooked, breaking it up into smaller pieces. Once browned, transfer the sausage to a plate lined with a paper towel but leave the flavorful drippings in the pot.
Sauté the Aromatics 🧅
Add butter to the same pot and melt over medium heat. Toss in chopped onion and celery, stirring occasionally until softened and fragrant. Then, mix in minced garlic to bring a deeper dimension of flavor.
Create the Base of the Soup 🥄
Sprinkle flour over the cooked vegetables and stir for a minute or two. Slowly pour in the chicken broth, whisking continually to dissolve the flour. This step ensures a smooth, rich texture with no lumps.
Add the Potatoes 🍠
Peel and dice your Russet potatoes into small chunks, then toss them into the pot. Return the sausage to the pot as well, along with half-and-half, Worcestershire sauce, and crushed red pepper flakes. Stir everything together until well combined.
Simmer and Finish 🍲
Bring the soup to a boil, then reduce the heat to medium-low. Cover the pot with the lid slightly ajar and simmer for about 15 minutes, stirring occasionally. Ensure the potatoes are fork-tender and the broth has thickened to your liking. Adjust the seasoning with salt and pepper as needed.
Tips for Making the Recipe
- Use Fresh Ingredients:
Freshly minced garlic and onions elevate the flavor profile significantly. - Don’t Over-Boil:
Once the soup is boiling, lower the heat to prevent the dairy from curdling. - Choose the Right Potatoes:
Russet potatoes are great for their creamy texture, but Yukon Golds can work too. - Consistency Control:
If the soup is too thick, add a splash of chicken broth to loosen it up slightly. On the flip side, if you’d like it thicker, simmer a little longer uncovered.
How to Serve Hearty and Creamy Sausage Soup?
For the ultimate serving experience, ladle the soup into deep bowls and sprinkle some chopped parsley or grated Parmesan on top for color and a touch of sophistication. Pair it with crusty garlic bread for dipping or serve alongside a crisp green salad for a balanced meal.
This soup is also fantastic for casual gatherings; keep it warm in a slow cooker and set up a topping station with shredded cheese, fresh herbs, or even a drizzle of extra cream. You’ll be the hit of the evening!
Nutritional Information
Here are the approximate nutritional values per serving:
- Calories: 556
- Protein: 19g
- Carbohydrates: 27g
- Fat: 42g
Make Ahead and Storage
One of the best qualities of this sausage soup is how well it stores. You can prepare it ahead of time for easy meals throughout the week.
If refrigerated in an airtight container, the soup stays fresh for 3-4 days. Reheat it on the stove over low heat, adding a splash of broth or water if it thickens too much. Unfortunately, because of the dairy content, freezing isn’t recommended as the texture can change.
This hearty and creamy sausage soup recipe is a total lifesaver. Whip it up on a chilly night, share it with loved ones, or prep it for days when you need a warm meal to brighten your evening. Give it a try, and watch it become a regular in your kitchen!
For a visual guide, watch the full recipe video here:
Hearty and Creamy Sausage Soup Recipe
Ingredients
- 16 ounces Italian sausage
- 1/4 cup butter half a stick
- 1/2 medium onion finely chopped
- 2 celery sticks 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 and diced small
- Salt and pepper to taste
Instructions
- Add the sausage to a soup pot and cook over medium-high heat, breaking it apart with a spoon, until browned (about 10 minutes). Transfer to a plate lined with paper towels, leaving about a tablespoon of fat in the pot—drain any excess if needed.
- Melt the butter in the pot, then add the onion and celery. Sauté for 4-5 minutes, scraping up any browned bits from the bottom. Stir in the garlic and flour, cooking for about 2 minutes to eliminate the raw flour taste.
- Gradually whisk in the chicken broth, ensuring the flour dissolves completely with no lumps. Add the half-and-half, Worcestershire sauce, red pepper flakes, potatoes, and the cooked sausage. Increase the heat to high until the soup reaches a boil, then reduce to medium-low. Cover partially and let it simmer.
- Cook for about 15 minutes, stirring occasionally, until the potatoes are tender and the soup has thickened. Adjust salt and pepper to taste before serving.
Notes
- Use fresh garlic and onions for the best flavor.
- Lower heat after boiling to prevent dairy from curdling.
- Russet potatoes create a creamy texture, but Yukon Golds work too.
- Adjust consistency by adding broth or simmering longer.
