Creamy Italian Sausage Soup is a rich, comforting dish brimming with bold flavors and satisfying textures. It blends hearty sausage, tender potatoes, and creamy broth in every spoonful.
Perfect for chilly nights or when you’re craving comfort, this soup comes together in under an hour and feels like a warm hug in a bowl.
Star Players in This Creamy Italian Sausage Soup
- Italian sausage – The heart of the soup, packed with savory, spiced flavor that infuses every bite.
- Russet potatoes – Hearty and starchy, they break down just enough to thicken the broth and add body.
- Half-and-half – Brings the luxurious creaminess that makes this soup irresistibly smooth and rich.
- Chicken broth – A flavorful base that supports the richness with a savory backbone.
- Onion & celery – Classic aromatics that add depth and sweetness to balance the richness.
- Garlic – A warm, fragrant note that enhances the overall flavor profile.
- Butter & flour – Create a roux that thickens the soup, giving it that perfect, velvety consistency.
How to Make Creamy Italian Sausage Soup
Start by browning the Italian sausage until golden, then set it aside while the aromatics soften in melted butter. Stir in the garlic and flour, cooking just long enough to eliminate the raw flour taste.
Gradually whisk in chicken broth to create a smooth, lump-free base. Pour in the half-and-half, toss in the potatoes and seasonings, and bring it all to a gentle boil.
Simmer the soup until the potatoes are fork-tender and the broth has thickened. Finish with salt and pepper to taste, then serve hot and enjoy the comforting goodness.
Cozy Tips for Perfect Results Every Time
To make the soup extra thick and creamy, let it simmer uncovered for the last few minutes. For a spicier kick, don’t shy away from the red pepper flakes—add a pinch more to suit your taste.
Try swapping in hot Italian sausage for a bolder flavor, or use sweet sausage if you prefer a milder version. You can even stir in some chopped spinach or kale at the end for added texture and color.
If you want a thicker, chowder-like texture, mash a few of the potatoes directly in the pot as it simmers. For extra richness, finish with a swirl of heavy cream just before serving.
Storing Creamy Italian Sausage Soup Like a Pro
This soup stores beautifully. Let it cool fully before transferring to an airtight container. It keeps well in the fridge for up to four days and tastes even better the next day.
To freeze, portion the soup into freezer-safe containers, leaving room for expansion. Thaw overnight in the fridge, then reheat gently on the stove over low heat, adding a splash of broth or cream to loosen the texture.
Creamy Italian Sausage And Potato Soup
Ingredients
- 1/2 teaspoon crushed red pepper flakes optional
- 2 cups half-and-half
- 4 cups low sodium chicken broth
- 1/2 medium onion finely chopped
- 2 cloves garlic minced
- Salt and pepper to taste
- 1/4 cup butter 1/2 stick
- 16 ounces Italian sausage
- 2 sticks celery finely chopped
- 1 teaspoon Worcestershire sauce
- 1 pound Russet potatoes peeled and diced small
- 6 tablespoons all-purpose flour
Instructions
- In a large soup pot over medium-high heat, cook the Italian sausage until thoroughly browned, approximately 10 minutes, breaking it apart with a spoon during the process. Once cooked, transfer the sausage to a plate lined with paper towels, retaining about a tablespoon of the rendered fat in the pot. Discard any excess.
- Melt the butter in the same pot, then add the diced onion and celery. Sauté for 4 to 5 minutes, stirring occasionally and scraping any caramelized bits from the base.
- Incorporate the minced garlic and sprinkle in the flour. Continue to cook for 2 minutes, stirring constantly to eliminate the raw taste of the flour.
- Gradually pour in the chicken broth while whisking continuously to ensure the flour dissolves completely, forming a smooth mixture.
- Add the half-and-half, Worcestershire sauce, optional red pepper flakes, and diced potatoes to the pot. Return the browned sausage to the mixture. Increase the heat to bring the soup to a boil.
- Once boiling, reduce the heat to a gentle simmer (medium-low is ideal), partially cover the pot with its lid, and let cook for about 15 minutes, or until the potatoes are fork-tender and the soup has reached a creamy consistency. Stir occasionally to avoid sticking and to monitor the simmer.
- Adjust the seasoning with salt and pepper as needed before serving.
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