Hearty and Creamy Sausage Soup Recipe – Comfort in a Bowl

When I first made this hearty and creamy sausage soup, I didn’t expect it to turn out this good! It was a cold night, and I wanted something warm and satisfying.

One spoonful of the rich, velvety broth with the savory sausage and soft potatoes, and I was hooked.

It felt like a hug in a bowl. Honestly, this one’s going to be a regular in my kitchen from now on.

Ingredients

Here’s everything I used to make this cozy sausage soup. Fresh ingredients make all the difference, so avoid shortcuts where it matters!

Italian sausage – ¾ lb (340g)
Butter – 1½ tablespoons
Yellow onion – 1 small, diced
Celery – 1 stalk, diced
Garlic – 2 cloves, minced
All-purpose flour – 1½ tablespoons
Low-sodium chicken broth – 3 cups
Half-and-half – 1 cup
Worcestershire sauce – 1 teaspoon
Crushed red pepper flakes – ¼ teaspoon (adjust to taste)
Russet potatoes – 2 medium, peeled and diced
Salt and black pepper – to taste

Note: This recipe serves around 4-6 people depending on bowl size and appetite.

Variations

Want to put your own spin on this soup? Here are a few easy swaps and add-ins:

Swap the sausage: Use ground chicken or turkey sausage for a lighter version.
Go dairy-free: Replace the half-and-half with unsweetened almond or coconut milk.
Add veggies: Throw in spinach, kale, or even shredded carrots for more nutrients.
Spice it up: Use hot Italian sausage and an extra pinch of chili flakes if you love heat.

Cooking Time

Here’s how long the whole process takes:

Prep Time: 10 minutes
Cooking Time: 45 minutes
Total Time: 55 minutes

Equipment You’ll Need

Here’s what I used and why:

Large soup pot – For browning sausage and simmering everything in one go.
Wire whisk – Helps mix in the flour smoothly into the broth.
Potato peeler – Makes prepping potatoes quick and easy.
Ladle – For neatly serving big, satisfying bowls.

How to Make Hearty and Creamy Sausage Soup?

It’s simple to put together with just a bit of chopping and stirring. Let me walk you through how I made it from start to finish.

Brown the Sausage

First, I crumbled the Italian sausage into a large pot and let it cook over medium heat. As it browned, I broke it up into small pieces so it would cook evenly. Once it was fully cooked, I transferred it to a plate lined with paper towels and left the flavorful drippings in the pot.

Sauté the Aromatics

I melted some butter in the same pot and added chopped onion and celery. I stirred them around until they softened and released their aroma. Then, I tossed in some minced garlic—trust me, this adds a whole new layer of flavor.

Build the Base

Next, I sprinkled flour over the sautéed veggies and stirred for a minute to get rid of the raw taste. I slowly poured in chicken broth while whisking to keep the mixture smooth and lump-free. This base turned creamy and thick—exactly what I wanted.

Add the Potatoes and More

I peeled and diced the russet potatoes into bite-sized cubes and added them to the pot. Then I returned the sausage to the mix, poured in the half-and-half, a dash of Worcestershire sauce, and crushed red pepper flakes. I gave everything a good stir so the flavors could blend.

Simmer and Finish

I brought the soup to a gentle boil, then lowered the heat and let it simmer with the lid slightly ajar. After about 15 minutes, the potatoes were tender, and the broth had thickened to the perfect consistency. I tasted and adjusted with a bit of salt and pepper at the end.

Additional Tips for Making this Recipe Better

After making this a few times, I’ve figured out a few tricks that make the soup even better:

Use freshly chopped onions and garlic. It seriously boosts flavor.
Don’t skip the flour step—it gives the soup its creamy body.
Be patient while simmering. The slower it cooks, the richer it tastes.
Add a splash of broth if reheating. It loosens up the consistency perfectly.
If you’re into spice, try hot sausage and top with chili oil when serving.

How to Serve Hearty and Creamy Sausage Soup?

I love serving this soup in deep bowls with a sprinkle of chopped parsley or shredded Parmesan on top—it makes the dish pop! For a more filling meal, pair it with crusty garlic bread or a slice of warm sourdough. It also works great with a side salad for balance.

If you’re hosting, keep the soup warm in a slow cooker and let guests top their own bowls with cheese, herbs, or a swirl of cream. Everyone loves a customizable bowl!

Nutritional Information

Here’s a quick look at the nutrition per serving (estimate based on 6 servings):

Calories: 556
Protein: 19g
Carbohydrates: 27g
Fat: 42g

Make Ahead and Storage

This soup is ideal for meal prep or leftovers—just follow these tips.

Refrigerate: Store in an airtight container for up to 4 days. Reheat on the stove with a splash of broth if it thickens.
Freeze: Not recommended due to the dairy. The texture may become grainy or separate when thawed.
Reheat: Gently warm over low heat, stirring frequently for best results.

Why You’ll Love This Recipe?

This cozy soup is a favorite in my house, and here’s why it might be yours too:

It’s easy and stress-free: The ingredients are simple, and the steps are super manageable—even if you’re a beginner.
Totally customizable: You can switch up the sausage, cream, or veggies to suit your taste or diet.
Comfort in every spoon: It’s warm, creamy, and incredibly satisfying, especially on cold nights.
Family-friendly: Everyone loves it, from picky eaters to hearty appetites.
Great for leftovers: Make a big pot, and you’ve got lunch or dinner for a few days ahead.

Ash Tyrrell