If you are craving a warm, comforting bowl that bursts with flavor and creamy richness, this Creamy Italian Sausage Soup Recipe will quickly become your new favorite. Combining hearty chunks of russet potatoes, savory Italian sausage, and a luscious blend of half-and-half and chicken broth, this soup is both satisfying and soul-soothing. It’s perfect for cozy nights or sharing with family and friends, filling your kitchen with an irresistible aroma that invites everyone to the table.
Ingredients You’ll Need
To make this Creamy Italian Sausage Soup Recipe truly shine, you only need a handful of simple ingredients. Each one plays a vital role, whether it’s adding depth, creaminess, or texture, making the final dish delightfully balanced and full of character.
- Italian Sausage (16 ounces): The star protein that brings bold, seasoned flavor and a bit of spice.
- Butter (1/4 cup): Adds richness and helps soften the vegetables for a smooth base.
- Onion (1/2 medium, chopped small): Provides sweetness and aromatic depth.
- Celery (2 sticks, chopped small): Gives a subtle earthy crunch and freshness.
- Garlic (2 cloves, minced): Infuses an irresistible savory punch.
- Flour (6 tablespoons): Thickens the soup to a creamy, luscious consistency.
- Low Sodium Chicken Broth (4 cups): The flavorful liquid that ties everything together without overpowering.
- Half-and-Half (2 cups): Brings the creamy texture and smooth finish every spoonful needs.
- Worcestershire Sauce (1 teaspoon): Enhances umami and adds subtle complexity.
- Crushed Red Pepper Flakes (1/2 teaspoon, optional): Offers a gentle kick for those who like a little heat.
- Russet Potatoes (1 pound, peeled & diced small): Hearty chunks that create wonderful comforting texture.
- Salt & Pepper (to taste): Essential seasonings to bring all the flavors into perfect harmony.
How to Make Creamy Italian Sausage Soup Recipe
Step 1: Cook the Sausage
Start by placing the Italian sausage meat into a large soup pot over medium heat. Break it up with a spoon as it cooks to get nice little crumbles. Let it brown fully, which takes about 10 minutes and infuses the kitchen with that irresistible sausage aroma. Once browned, transfer the sausage to a paper towel-lined plate to soak up excess fat, setting it aside for now.
Step 2: Sauté Vegetables
Using the same pot, melt the butter until it shimmers. Add the finely chopped onion and celery, sautéing them gently for 4 to 5 minutes until they are tender and fragrant. This step builds the flavorful foundation of your soup. Next, add the minced garlic along with the flour and cook for another 2 minutes, stirring constantly to create a lightly toasted roux that will thicken your soup beautifully.
Step 3: Add Broth and Cream
Slowly whisk in the chicken broth, scraping the bottom of the pot to lift any delicious browned bits. Stir in the half-and-half, Worcestershire sauce, and red pepper flakes if using, giving the soup a rich and slightly spicy undertone. Then, add the diced potatoes, which will cook and soften, adding heartiness. Finally, return the cooked sausage to the pot, bringing the entire mixture to a boil before reducing to a simmer. Allow the soup to cook gently for 15 minutes so the potatoes become tender and all the flavors meld together.
Step 4: Season and Serve
Taste the soup and season with salt and freshly ground black pepper to your liking. This final seasoning step really brings everything into perfect balance. Ladle the hot soup into bowls and get ready to enjoy a creamy, savory treat that warms you from the inside out.
How to Serve Creamy Italian Sausage Soup Recipe
Garnishes
To make your soup extra special, sprinkle freshly chopped parsley or shredded Parmesan cheese on top just before serving. A drizzle of a little extra virgin olive oil or a pinch of cracked black pepper can elevate the dish visually and flavor-wise, giving each spoonful an inviting pop.
Side Dishes
This soup pairs perfectly with crusty artisan bread or warm garlic knots to soak up every last creamy drop. A simple green salad with a zingy vinaigrette also complements the richness wonderfully, creating a well-rounded meal that satisfies both comfort cravings and nutritional balance.
Creative Ways to Present
For a fun twist, serve the soup in hollowed-out mini bread bowls to impress guests or children alike. Alternatively, add some sautéed greens like spinach or kale on top for extra color and nutrients, making your Creamy Italian Sausage Soup Recipe as beautiful as it is delicious.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, simply transfer the soup to an airtight container and refrigerate. It will keep its creamy texture and flavor beautifully for up to three days, making for an easy, ready-to-warm meal on busy days.
Freezing
This soup freezes well, but for best results, slightly undercook your potatoes the first time. Store in freezer-safe containers for up to three months. When ready to enjoy, thaw overnight in the refrigerator before reheating.
Reheating
Gently reheat the soup on the stovetop over medium-low heat, stirring occasionally to prevent sticking. Adding a splash of half-and-half or broth can revive the soup’s creamy consistency and fresh flavor, just like the first day.
FAQs
Can I use spicy Italian sausage instead of mild?
Absolutely! Using spicy Italian sausage adds an extra layer of heat and flavor to the Creamy Italian Sausage Soup Recipe. Just adjust the red pepper flakes accordingly to suit your spice preference.
Is there a dairy-free alternative for the half-and-half?
Yes, you can substitute half-and-half with coconut milk or a cashew cream for a dairy-free version. Keep in mind this will alter the taste slightly but still result in a rich and creamy soup.
Can I add other vegetables to this soup?
Definitely! Adding veggies like carrots, bell peppers, or zucchini can give the soup extra color and nutrients. Just chop them finely and sauté along with the onion and celery.
How thick should the soup be?
The soup should be creamy and rich but still spoonable. The flour roux thickens the broth nicely, but if you prefer a thinner consistency, feel free to add a bit more chicken broth when cooking or reheating.
Can I make this soup in a slow cooker?
Yes, you can adapt the recipe for a slow cooker by browning the sausage and sautéing the vegetables first, then combining all ingredients in the slow cooker and cooking on low for 4 to 6 hours. Add the half-and-half near the end of cooking to prevent curdling.
Final Thoughts
I can’t recommend this Creamy Italian Sausage Soup Recipe enough for anyone seeking a flavorful, comforting meal that feels like a warm hug on a chilly day. It’s simple to make, requires no fancy ingredients, and delivers unforgettable taste that will keep you coming back for more. So go ahead, gather your ingredients, and treat yourself to a bowl of pure cozy deliciousness—you deserve it.
Print
Creamy Italian Sausage Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Description
This Creamy Italian Sausage Soup is a hearty, comforting dish featuring savory browned Italian sausage, tender potatoes, and a rich, creamy broth made with half-and-half and chicken broth. Enhanced with aromatic sautéed vegetables and a touch of Worcestershire sauce and red pepper flakes, this soup delivers a perfect balance of flavors and is quick to prepare for a satisfying meal.
Ingredients
Meat
- 16 ounces Italian Sausage
Vegetables
- 1/2 medium Onion, chopped small
- 2 sticks Celery, chopped small
- 2 cloves Garlic, minced
- 1 pound Russet Potatoes, peeled and diced small
Dairy
- 1/4 cup Butter
- 2 cups Half-and-Half
Pantry
- 6 tablespoons Flour
- 4 cups Low Sodium Chicken Broth
- 1 teaspoon Worcestershire Sauce
- 1/2 teaspoon Crushed Red Pepper Flakes (optional)
- Salt & Pepper to taste
Instructions
- Cook Sausage: Add the Italian sausage meat to a large soup pot over medium heat. Cook it until browned, about 10 minutes, breaking it up into small pieces with a spoon as it cooks. Once browned, transfer the sausage to a plate lined with paper towels to drain excess fat.
- Sauté Vegetables: In the same pot, add the butter followed by the chopped onion and celery. Sauté these vegetables for 4 to 5 minutes until they become soft and translucent. Then, add the minced garlic and flour, cooking for an additional 2 minutes to form a roux, which will help thicken the soup.
- Add Broth and Cream: Gradually whisk in the low sodium chicken broth to prevent lumps. Stir in the half-and-half, Worcestershire sauce, and crushed red pepper flakes if using. Add the peeled and diced russet potatoes, then return the cooked sausage back to the pot. Bring the mixture to a boil, then reduce heat and let it simmer gently for 15 minutes until the potatoes are tender and the soup has thickened.
- Season and Serve: Taste the soup and season with salt and pepper as desired. Serve the soup hot for a delicious, creamy, and comforting meal.
Notes
- Use low sodium chicken broth to control the salt level better.
- For a spicier kick, increase the amount of crushed red pepper flakes.
- Russet potatoes work best for this soup because they break down slightly to help thicken the broth.
- You can substitute half-and-half with heavy cream for a richer soup or milk for a lighter version.
- Leftovers keep well refrigerated for up to 3 days and reheat nicely on the stovetop or microwave.
