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Hearty and Creamy Sausage Soup Recipe
Ash Tyrrell

Hearty and Creamy Sausage Soup Recipe

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.
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Prep Time 10 minutes
Cook Time 45 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Notes

  • 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.