Creamy Sausage Soup

This Creamy Sausage Soup is the kind of dish that wraps you in comfort from the very first spoonful. Built on the rich savoriness of browned Italian sausage and lifted by aromatic vegetables, it simmers into a velvety, hearty bowl of pure warmth.

Tender potatoes melt into the creamy broth, creating a rustic, soul-soothing texture that feels like it came straight from a cozy countryside kitchen. The gentle heat of optional red pepper flakes and the subtle tang of Worcestershire sauce give the soup surprising depth, balancing richness with brightness.

Whether served on a cold evening or as an inviting centerpiece for family dinners, this soup delivers nostalgia, comfort, and indulgence in every bite.

Why People Will Love Creamy Sausage Soup Recipe

It delivers pure comfort in a bowl, blending creamy richness with hearty textures that feel soothing, familiar, and deeply satisfying.

The browned Italian sausage adds layers of savory depth, giving the soup a robust, soulful flavor that simple ingredients alone cannot achieve.

Tender potatoes melt into the broth, creating a naturally thick, velvety consistency without needing heavy thickeners.

Aromatic vegetables and garlic build a fragrant foundation, elevating the soup from a simple dish to a restaurant-level comfort classic.

The combination of half-and-half, butter, and flour creates a luxurious creaminess, making every spoonful feel indulgent and warming.

A touch of Worcestershire sauce and optional red pepper flakes adds unexpected complexity, balancing richness with subtle tang and gentle heat.

It’s versatile and crowd-pleasing, appealing to both those who love bold flavors and those who crave classic homestyle soups.

The soup reheats beautifully, making it perfect for meal prep, leftovers, or cozy lunches throughout the week.

It’s a one-pot recipe that feels elevated without being complicated, offering gourmet comfort with minimal effort.

Key Ingredients

Italian sausage, browned until caramelized, creates the savory backbone of the soup, infusing every spoonful with rich, aromatic depth.

Butter, onions, and celery form a classic flavor trio, softening into a fragrant base that anchors the soup with warmth and sweetness.

Fresh garlic, gently sautéed, adds a bold aromatic note that enhances the sausage’s richness and elevates the broth’s overall complexity.

Flour and half-and-half combine to create a smooth, velvety cream base—lush, comforting, and perfectly thickened without heaviness.

Diced Russet potatoes release their starch as they simmer, melting slightly into the broth to create a hearty, rustic texture.

Worcestershire sauce introduces a subtle tang and umami undertone, balancing the creaminess and adding surprising depth.

Crushed red pepper flakes (optional) offer a gentle warmth that lingers—not overpowering, but enough to brighten the entire bowl.

Expert Tips

Brown the sausage deeply, not just until cooked through.

Allowing the sausage to caramelize creates fond—the browned bits that cling to the pot—which dissolve into the soup and build remarkable depth. This step alone can transform the flavor from simple to restaurant-quality.

Sauté the vegetables in the sausage drippings + butter.

This combination of fats layers the soup with savory richness and ensures the onions and celery absorb the sausage’s flavor, enhancing the aromatic base.

Cook the flour long enough to remove rawness.

Giving the flour a full 1–2 minutes to toast not only prevents a floury taste but also develops nuttier, richer undertones that improve the finished cream texture.

Add the broth slowly and whisk constantly.

Gradual incorporation prevents lumps and guarantees a perfectly smooth, velvety soup. This step is essential for achieving that polished, professional cream-soup consistency.

Cut the potatoes small and evenly.

Smaller cubes cook faster and more uniformly. They also release more starch, naturally thickening the soup without needing extra flour or cream.

Simmer gently—never boil hard after adding dairy.

High heat can cause half-and-half to separate. A gentle simmer keeps the broth silky and prevents curdling while still cooking the potatoes to tender perfection.

Taste and season only at the end.

Sausage, broth, and Worcestershire sauce all contribute salt. Adding salt too early risks over-seasoning. Adjusting after the soup has thickened ensures total control over flavor.

Let the soup rest before serving.

A brief rest of 5–10 minutes allows the flavors to settle and the broth to thicken slightly, producing a richer, more harmonious final dish.

Creamy Sausage Soup

Ingredients

16 oz Italian sausage

¼ cup butter (½ stick)

½ medium onion, finely chopped

2 celery stalks, finely chopped

2 garlic cloves, minced

6 tablespoons all-purpose flour

4 cups low-sodium chicken broth

2 cups half-and-half

1 teaspoon Worcestershire sauce

½ teaspoon crushed red pepper flakes (optional)

1 lb Russet potatoes, peeled and diced into small cubes

Salt and freshly ground black pepper, to taste

Instructions

Brown the Sausage:

Add the Italian sausage to a large soup pot set over medium-high heat.

Cook for about 10 minutes, breaking it apart as it browns.

Once fully cooked, transfer the sausage to a plate lined with paper towels.

Leave about 1 tablespoon of the drippings in the pot, draining off any excess.

Sauté the Vegetables:

Add the butter to the pot. Once melted, stir in the chopped onion and celery.

Cook for 4–5 minutes, scraping up any browned bits from the bottom of the pot.

Add Garlic and Flour:

Stir in the minced garlic and flour.

Cook for about 2 minutes, stirring constantly to remove the raw flour taste and form a thick paste.

Build the Soup Base:

Slowly pour in the chicken broth while whisking continuously until the mixture is smooth and the flour has fully dissolved with no lumps remaining.

Add Dairy, Potatoes & Seasoning:

Stir in the half-and-half, Worcestershire sauce, crushed red pepper flakes (if using), diced potatoes, and return the browned sausage to the pot.

Simmer the Soup:

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Increase the heat to high and bring the soup to a gentle boil.

Reduce the heat to maintain a steady simmer (medium-low works well).

Partially cover the pot with the lid.

Simmer for about 15 minutes, stirring occasionally, until the potatoes are tender and the soup has thickened to your preference.

Finish and Season:

Taste and adjust with salt and pepper as needed.

Serve hot.

Important Notes When Making Creamy Sausage Soup

The type of sausage dramatically affects flavor.

Mild Italian sausage creates a classic, comforting soup, while hot sausage adds fiery depth. Avoid very sweet varieties—they can clash with the savory cream base.

Consistency depends on the potatoes.

Russet potatoes release more starch than waxy varieties, helping naturally thicken the soup. Cutting them into small, uniform cubes ensures even cooking and an irresistibly creamy texture.

The soup thickens more than you expect as it cools.

Flour, dairy, and potatoes continue to tighten the broth off the heat. If reheating, loosen it with a splash of broth or milk to restore the silky texture.

Do not rush the flour-cooking step.

Undercooked flour leads to a pasty or chalky taste. Properly toasting it in butter eliminates that, deepens the flavor, and stabilizes the creamy base.

Use gentle heat once dairy is added.

Half-and-half can separate if boiled aggressively. Keep the soup at a soft simmer to maintain a smooth, velvety consistency.

Season at the very end.

Italian sausage already contains salt and spices. The broth and Worcestershire sauce add additional layers of savory intensity. Taste before adding extra salt—this recipe becomes salty very quickly if seasoned too early.

Fat balance is key.

Leaving about 1 tablespoon of sausage drippings enriches the soup, but too much can make it greasy. Drain excess fat before adding the vegetables.

Resting improves the flavor.

A short rest off the heat lets the broth finish thickening, melts flavors together, and creates a noticeably richer, more cohesive soup.

How to Enjoy Creamy Sausage Soup After Cooking:

Let the soup settle before serving.

Once you turn off the heat, allow the soup to rest for 5–10 minutes. This brief pause helps the potatoes finish softening, the cream base thicken naturally, and the flavors meld into a smooth, harmonious whole.

Stir gently to redistribute the richness.

As the soup sits, sausage pieces rise while the creamy broth settles. A soft stir brings everything back together—tender potatoes, aromatic vegetables, and savory sausage in the perfect balance.

Serve in warm bowls for maximum comfort.

Warming your bowls keeps the soup hotter longer and enhances the velvety texture. This small detail makes each spoonful feel more luxurious and comforting.

Finish with fresh toppings for brightness.

Add cracked black pepper, chopped parsley, grated Parmesan, or a pinch of red pepper flakes. These fresh elements cut through the creaminess, adding contrast, fragrance, and a little sparkle to every bite.

Pair with crusty bread or soft rolls.

A slice of warm sourdough, garlic toast, or a buttery roll is the perfect companion—ideal for soaking up the rich broth and savoring every last drop.

Savor the layers in every spoonful.

Notice the interplay of buttery onions, earthy celery, creamy potatoes, and deeply seasoned sausage. Each bite carries a warm richness that evolves as the soup cools slightly, becoming deeper and more comforting.

Enjoy leftovers thoughtfully.

When reheating, warm the soup gently over low heat—never boiling—to maintain the silky cream texture. Add a splash of broth or milk if the soup has thickened overnight.

Serve it as a full meal or as a starter.

This soup is hearty enough to stand alone but also elegant when served as the opening dish for a cozy dinner.

Nutrition Information:

For Creamy Sausage Soup:

Frequently Asked Questions:

Why does the recipe ask me to cook the sausage first and remove it from the pot?

Cooking the sausage first allows it to brown properly, which builds deep savory flavor through caramelization. Removing it before sautéing the vegetables prevents crowding in the pot and ensures the onions and celery soften evenly without steaming.

How do I keep the flour from turning lumpy when added to the pot?

Make sure the vegetables are coated evenly with melted butter, then add the flour and stir constantly for 1–2 minutes. This forms a roux. When you add the broth, whisk slowly and continuously, ensuring the roux dissolves smoothly. Warm broth also reduces lumping.

My potatoes sometimes fall apart—how do I prevent that?

Dice the potatoes into uniform small cubes so they cook evenly. Use Russet potatoes as the recipe states, but avoid over-stirring once they’re added. Maintain a gentle simmer—rapid boiling breaks down potatoes quickly.

Can I substitute milk for half-and-half? Will it still be creamy?

Milk can be used, but the soup will be noticeably less rich and might not thicken as well. If using milk, add 1–2 extra tablespoons of flour or a cornstarch slurry to help maintain the creamy texture.

How do I ensure the soup thickens properly without curdling the dairy?

Add the half-and-half only after the broth is smoothly blended with the roux. Reduce heat to medium-low before stirring it in. Keep the soup at a gentle simmer, never a full boil, to prevent curdling while allowing the starches and dairy to thicken the broth naturally.

Can I use a different type of sausage instead of Italian sausage?

Yes. Mild, sweet, or hot Italian sausage all work well, but you can also substitute chicken sausage or turkey sausage for a lighter option. If using a leaner sausage, consider adding 1 extra tablespoon of butter or oil to maintain richness.

How can I make the soup thicker or thinner?

To thicken, simmer uncovered for a few extra minutes or add a slurry of 1 tablespoon flour mixed with 2 tablespoons broth.
To thin, gradually add more chicken broth or half-and-half until the consistency matches your preference.

Will this soup freeze well?

Because it contains half-and-half and potatoes, it does not freeze perfectly—dairy may separate and potatoes can become grainy. If you need a freezer-friendly version, freeze the soup before adding dairy and stir in the half-and-half after reheating.

Can I add vegetables to make this soup heartier?

Absolutely. Popular additions include:

Diced carrots
Spinach or kale
Corn
Mushrooms

Add hearty vegetables during the simmering stage, and delicate greens in the final 2–3 minutes.

How do I prevent the dairy from curdling in the soup?

Curdling happens when the heat is too high. To avoid this:

Keep the soup at a gentle simmer, not a rolling boil.
Add the half-and-half after the broth and sausage have simmered.
Stir regularly to distribute heat evenly.

Following these steps ensures a silky, creamy finish.