Creamy Italian Sausage Soup

Rich, hearty, and irresistibly creamy with savory Italian sausage in every spoonful—this Creamy Italian Sausage Soup delivers comfort in a bowl. The combination of tender potatoes swimming in a velvety broth alongside perfectly seasoned sausage creates a symphony of flavors that will warm you from the inside out. Whether you’re looking for a satisfying weeknight dinner or a crowd-pleasing dish for your next gathering, this Creamy Italian Sausage Soup checks all the boxes. You’ll learn how to create a restaurant-quality soup with simple ingredients and easy-to-follow techniques that guarantee delicious results every time.

Why You’ll Love This Recipe

This Creamy Italian Sausage Soup isn’t just another soup recipe—it’s a game-changer for your meal rotation. The rich, silky broth strikes the perfect balance between decadent and comforting, while the Italian sausage adds a deeply savory flavor profile that elevates the entire dish. You’ll appreciate how the tender potatoes provide a satisfying heartiness, contrasting beautifully with the creamy texture of the broth.

What makes this soup truly special is the layering of flavors—from the aromatic base of sautéed onions, celery and garlic to the subtle heat from red pepper flakes that gently warms each spoonful. The beauty of this Italian sausage potato soup is how it transforms simple ingredients into something extraordinary without requiring advanced culinary skills.

Even better, this soup comes together in just one pot, minimizing cleanup while maximizing flavor development. The recipe creates generous portions, making it perfect for family dinners with enough for leftovers—which, by the way, taste even better the next day as the flavors continue to meld together overnight.

Ingredients List for the Creamy Italian Sausage Soup

The magic of this Creamy Italian Sausage Soup starts with high-quality ingredients that work together to create layers of flavor. The Italian sausage forms the savory foundation while the dairy components create that signature velvety texture.

• 16 ounces Italian sausage
• 1/4 cup butter (1/2 stick)
• 1/2 medium onion (chopped small)
• 2 sticks celery (chopped small)
• 2 cloves garlic (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 & diced small)
• Salt & pepper (to taste)

Pro Tips

Select the Right Sausage: For the most flavorful Creamy Italian Sausage Soup, choose high-quality Italian sausage. While mild Italian sausage works beautifully, hot Italian sausage can add a wonderful kick if you enjoy spicier foods. If you purchase sausage links rather than ground meat, simply remove the casings before browning. The fat from the sausage is crucial for building flavor, so don’t drain it all away—leave about a tablespoon in the pot.

Perfect the Roux Technique: The flour-butter mixture (roux) is key to achieving that silky, thick consistency that makes this soup so comforting. Take your time during step 3, cooking the flour for the full two minutes while constantly stirring. This prevents any raw flour taste and ensures proper thickening. When adding the liquids, pour slowly while whisking continuously to prevent lumps from forming.

Mind Your Simmer: Once all ingredients are combined, resist the temptation to boil the soup aggressively. A gentle simmer is crucial for properly cooking the potatoes without breaking down the cream. If your soup appears too thin initially, be patient—it will continue to thicken as it cooks and even more as it cools slightly. Stirring occasionally prevents the dairy from separating and ensures even cooking.

Instructions

Step 1: Add the sausage meat to a soup pot. Over medium-high heat, cook until browned (about 10 minutes), and break it up with your spoon as it cooks. Transfer to a paper towel lined plate. Leave the fat in the pot, but if it’s more than about a tablespoon, drain some of it out.

Step 2: Add the butter to the pot and once it’s melted, add the onions and celery and sauté for 4-5 minutes. Scrape up any browned bits from the bottom of the pot.

Step 3: Stir in the garlic and flour. Cook for about 2 minutes, breaking it up with your spoon/stirring it as you go along. This step cooks the raw flour flavor out.

Step 4: Slowly whisk in the chicken broth until all the flour has dissolved and there’s no lumps.

Step 5: Stir in the half-and-half, Worcestershire sauce, red pepper flakes, potatoes, and add the sausage meat back to the pot. Increase the heat to high and bring the soup to a boil, then reduce the heat so it’s bubbling but not boiling like crazy (medium-low heat works with my cast iron pot and gas stove). Cover the pot with the lid slightly open.

Step 6: Let the soup simmer for about 15 minutes or until the potatoes are tender and the soup has thickened up to your liking. I like to stir it a few times to ensure nothing is sticking and that the stove’s temperature is still correct.

Step 7: Season with salt & pepper if needed.

Variations

Vegetable-Packed Version: Transform your Creamy Italian Sausage Soup into an even more nutritious meal by adding chopped kale, spinach, or Swiss chard during the last 5 minutes of cooking. The leafy greens wilt quickly while adding beautiful color, texture, and nutrients. Alternatively, add diced bell peppers, carrots, or zucchini along with the celery and onions for a garden-fresh variation that increases your vegetable intake.

Dairy-Free Adaptation: This creamy soup can be modified for those with dairy sensitivities. Replace the butter with olive oil, and substitute the half-and-half with full-fat coconut milk or a dairy-free creamer. The soup will still maintain its velvety texture while accommodating dietary restrictions. You may want to add a tablespoon of nutritional yeast to enhance the savory flavor profile typically provided by dairy products.

Pasta Addition: For an even heartier Italian sausage soup experience, add 1 cup of small pasta shapes like ditalini, orzo, or small shells. Add the pasta when you return the sausage to the pot, but be aware that you may need to add an extra cup of broth as the pasta will absorb liquid as it cooks. This creates a soup that borders on pasta dish, perfect for very hungry diners or growing families.

Storage and Serving

Storage Instructions: Allow your Creamy Italian Sausage Soup to cool completely before transferring to airtight containers. Refrigerate for up to 3-4 days for optimal freshness. When reheating, do so gently over medium-low heat, stirring occasionally to prevent separation of the creamy broth. For longer storage, this soup freezes surprisingly well despite the dairy content—simply thaw overnight in the refrigerator before reheating. You may need to add a splash of broth when rewarming to restore the original consistency.

Serving Suggestions: Elevate your Creamy Italian Sausage Soup by serving it with crusty artisan bread or garlic bread for dipping. For a restaurant-quality presentation, garnish each bowl with fresh chopped parsley, a sprinkle of grated Parmesan cheese, and a drizzle of extra virgin olive oil. This hearty soup works beautifully as a standalone meal, but also pairs wonderfully with a crisp side salad dressed with a simple vinaigrette to balance the richness of the soup.

FAQs

Can I make this soup ahead of time?
Yes! This Creamy Italian Sausage Soup actually tastes even better the next day as the flavors have more time to meld. Make it up to 2 days in advance, refrigerate, and gently reheat when ready to serve.

What if I don’t have half-and-half?
You can substitute half-and-half with equal parts heavy cream and whole milk. For a lighter version, use whole milk alone, though the soup won’t be quite as creamy. Evaporated milk (not condensed) also works well as a substitute.

Can I use different potatoes?
While Russet potatoes are recommended for their starchy quality that helps thicken the soup naturally, Yukon Gold potatoes are an excellent substitute that hold their shape well. Red potatoes will work too but may not break down as much to thicken the soup.

Is this soup gluten-free?
The standard recipe contains flour as a thickener. For a gluten-free version, substitute the all-purpose flour with cornstarch (use half the amount) or a 1:1 gluten-free flour blend. Also ensure your Italian sausage and Worcestershire sauce are gluten-free.

How can I make this soup less rich?
To reduce the richness, replace the half-and-half with whole milk or a combination of whole milk and chicken broth. You can also use turkey Italian sausage instead of pork for a lighter option with less fat while maintaining the flavor profile of the Creamy Italian Sausage Soup.

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