Creamy Italian Sausage And Potato Soup

There’s something timeless about a bowl of creamy, hearty soup — the kind that feels like home from the very first spoonful. Creamy Italian Sausage and Potato Soup captures that essence perfectly, blending rustic comfort with rich Italian flavor.

The savory sausage infuses the broth with warmth, while tender potatoes and a silky cream base create a texture that soothes and satisfies. Every bite carries a balance of cozy depth and gentle spice — the kind of dish that turns an ordinary evening into something special.

Whether served beside crusty bread or on its own by the fire, this soup wraps you in comfort, reminding you that simple ingredients, when treated with care, can create extraordinary flavor.

Why You’ll Love Creamy Italian Sausage and Potato Soup Recipe:

Comfort in every spoonful – The silky broth, tender potatoes, and savory sausage come together to create the kind of warmth that soothes the soul on even the coldest days.

Rich, layered flavor – Each ingredient has a voice: the buttery base, the smoky sausage, the faint heat of red pepper, and the earthy sweetness of potatoes — all blending into harmony.

Heartfelt simplicity – Made with everyday ingredients yet tastes like something from a cozy Italian kitchen, reminding us that real comfort doesn’t need to be complicated.

Creamy without heaviness – The balance of broth and half-and-half gives the soup a luxurious texture while keeping it light enough for any season.

Family-friendly and nostalgic – It’s the kind of meal that gathers everyone around the table — one pot, shared warmth, and lingering conversation long after the bowls are empty.

Key Ingredients:

Italian Sausage – The soul of the soup, rich and savory, releasing its bold aroma and depth of flavor into every drop of the creamy broth.

Potatoes – Soft and comforting, they thicken the soup naturally and give each bite a tender, rustic heartiness.

Butter & Flour – Together, they form the roux — the quiet foundation that brings body, smoothness, and that irresistible velvety texture.

Chicken Broth & Half-and-Half – The perfect duo of richness and balance, creating a creamy base that feels indulgent yet wholesome.

Onion, Celery & Garlic – The aromatic trio that builds layers of flavor, transforming simple ingredients into something deeply satisfying.

Worcestershire Sauce & Red Pepper Flakes – Subtle but powerful, they add complexity — a whisper of tang and a spark of warmth that awaken the senses.

Expert Tips:

Build flavor in layers – Start by browning the sausage well; those caramelized bits at the bottom of the pot are pure gold and give the soup its rich foundation. Don’t rush this step — flavor takes time to bloom.

Let the roux cook fully – When adding the flour, stir patiently for a minute or two. This small act removes the raw taste and unlocks the creamy depth that defines the soup’s texture.

Balance cream and broth – Adjust the ratio to your liking — more broth for a lighter finish, or more half-and-half for a richer, more indulgent texture. The beauty lies in finding your perfect balance.

Cut potatoes evenly – Uniform cubes ensure they cook at the same pace, giving the soup that silky, cohesive feel without breaking apart too soon.

Season thoughtfully, not quickly – Taste near the end of simmering; as the soup reduces, the flavors intensify. A final sprinkle of salt or cracked pepper just before serving can elevate the entire bowl.

Finish with patience – Let the soup rest a few minutes after cooking. The flavors meld, the broth thickens slightly, and the aroma becomes more inviting — that’s when it’s truly ready.

Creamy Italian Sausage and Potato Soup

Ingredients:

16 ounces Italian sausage

1/4 cup butter (half a stick)

1/2 medium onion, finely chopped

2 celery sticks, finely chopped

2 garlic cloves, 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 into small cubes

Salt and pepper to taste

Instructions:

Step 1: Brown the Sausage

In a large soup pot, cook the Italian sausage over medium-high heat for about 10 minutes, breaking it up as it cooks until browned.

Transfer the cooked sausage to a plate lined with paper towels to absorb any excess fat, leaving the remaining fat in the pot.

If there’s more than a tablespoon of fat left, drain the excess.

Step 2: Sauté Vegetables

Add the butter to the pot, melting it over medium heat. Once melted, toss in the chopped onion and celery.

Cook, stirring occasionally for 4-5 minutes until softened and translucent.

Step 3: Cook Garlic and Flour

Stir in the minced garlic and cook for about 1 minute, then add the flour.

Stir continuously for about 2 minutes to cook off the raw flour taste.

Step 4: Add Broth

Gradually pour in the chicken broth, whisking to ensure the flour is fully dissolved and the mixture becomes smooth.

Step 5: Add Cream and Potatoes

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

Bring the soup to a boil over high heat, then reduce the heat to medium-low to maintain a simmer, leaving the lid slightly ajar.

Stir occasionally.

Step 6: Simmer

Let the soup simmer for 15 minutes or until the potatoes are tender and the soup thickens to your desired consistency.

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Stir occasionally to ensure nothing sticks to the bottom of the pot and taste for seasoning, adding salt and pepper as needed.

Important Notes When Making Creamy Italian Sausage and Potato Soup

Choose quality sausage – The flavor of the soup begins with the sausage. Use a well-seasoned Italian sausage — mild or spicy — because its fat and spices shape the entire character of the broth.

Don’t skip the sauté – Allowing the onions, celery, and garlic to soften slowly builds the aromatic base that transforms this soup from simple to soulful.

Keep the simmer gentle – A steady, low simmer helps the potatoes cook evenly and the cream stay smooth. Boiling can make the soup separate or turn starchy.

Adjust thickness naturally – If the soup feels too thick, add a splash of broth; if too thin, let it simmer uncovered for a few more minutes to concentrate the flavors.

Cream temperature matters – When adding half-and-half, make sure the soup isn’t boiling — gentle heat prevents curdling and keeps the texture velvety.

Taste before serving – The sausage adds salt, so season cautiously and refine the flavor at the end rather than the beginning.

Rest before ladling – A few minutes off the heat allows the flavors to marry and the soup to reach its ideal creamy consistency — comfort perfected.

How to Enjoy This Creamy Italian Sausage and Potato Soup After Cooking

Let it settle before serving – Once the soup finishes simmering, remove it from the heat and let it rest for about 10 minutes. This quiet moment allows the cream to thicken slightly and the flavors to harmonize into pure comfort.

Savor the aroma first – Before tasting, take in the fragrance — the smoky sausage, buttery broth, and soft sweetness of the potatoes. The aroma is part of the experience, setting the stage for warmth that starts before the first spoonful.

Serve with intention – Ladle the soup into deep bowls, making sure each portion has a generous balance of sausage and potato. A sprinkle of fresh parsley or cracked black pepper on top awakens the colors and gives the dish a final touch of life.

Pair it with something simple – A piece of warm crusty bread, garlic toast, or a small side salad makes the meal complete without overpowering the soup’s gentle richness.

Eat slowly, with presence – This isn’t fast food; it’s comfort crafted with care. Let each spoonful linger — creamy, savory, and soft — grounding you in the moment.

Enjoy the encore – Like many soulful soups, this one deepens overnight. Store leftovers and reheat gently the next day for an even creamier, more developed flavor — proof that patience always rewards the cook.

Nutrition Information:

Per Serving: 1 bowl

Frequently Asked Questions:

Can I use a different type of sausage?

Yes! While Italian sausage is traditional, you can easily substitute with other types of sausage like chicken sausage, turkey sausage, or even a plant-based sausage for a lighter or different flavor profile.

Just keep in mind that leaner sausages may result in a less rich broth, so you might want to add a bit more butter or oil for richness.

Can I make this soup dairy-free?

Yes! To make this soup dairy-free, substitute the half-and-half with a non-dairy milk like coconut milk, oat milk, or almond milk.

You can also replace the butter with olive oil or a plant-based butter alternative.

Just be aware that the texture and flavor may change slightly, but it will still be delicious.

How can I make this soup spicier?

If you prefer more heat, you can increase the amount of red pepper flakes or add in some diced fresh chili peppers like jalapeños or serranos.

You can also experiment by adding hot sauce to the broth or using spicy Italian sausage for extra kick.

Can I make this soup ahead of time?

Yes! This soup actually tastes even better the next day as the flavors have more time to meld together.

Simply make the soup, let it cool, and store it in an airtight container in the refrigerator for up to 3 days.

Reheat gently on the stove with a splash of broth or half-and-half to maintain its creamy texture.

Can I freeze this soup?

Yes, this soup can be frozen. Let it cool completely before transferring it into an airtight container or freezer bag.

It can be stored in the freezer for up to 3 months.

When reheating, you might need to add a little extra liquid to reach the desired consistency, as potatoes can absorb some of the liquid when frozen.

Do I need to cook the sausage before adding it to the soup?

Yes, the sausage should be cooked first to brown and break it apart.

This step ensures it releases its flavorful fat and becomes nicely browned, adding richness and depth to the soup base.

Once browned, you can set it aside and add it back to the soup later.

Can I use frozen potatoes in this soup?

It’s best to use fresh potatoes, as frozen potatoes can become mushy and affect the texture of the soup.

If you must use frozen potatoes, be aware that they may soften more quickly and may change the texture of the soup slightly.

Why do I need to drain the excess fat from the sausage?

Draining the excess fat helps to control the richness of the soup.

If there’s too much fat, it can make the soup greasy and overly heavy.

Leaving just a small amount of fat in the pot ensures that the soup still has a savory depth of flavor without being too oily.

Can I use other types of broth?

Yes, you can use other types of broth if you prefer.

For example, beef broth or vegetable broth can be used instead of chicken broth, depending on your preference.

Keep in mind that the flavor of the soup may change slightly depending on the broth you choose.

How can I make the soup thicker?

If you’d like a thicker soup, you can mash some of the cooked potatoes in the soup with a spoon or potato masher to create a creamier texture.

Alternatively, you can simmer the soup for a little longer to allow the liquid to reduce, or add a slurry of flour and water to thicken it.