Creamy Italian Sausage Soup: A Cozy Bowl of Comfort You’ll Crave All Year

When I need a bowl of something hearty, rich, and soul-soothing, this Creamy Italian Sausage Soup is what I reach for. It’s everything I want in a comfort dish—tender potatoes, creamy broth, and flavorful sausage wrapped in layers of savory goodness. Made in one pot in under an hour, it’s easy enough for a weeknight dinner and cozy enough to warm me up on the chilliest days.

Why You’ll Love This Recipe

• Irresistibly Creamy and Satisfying: The velvety broth paired with sausage and potatoes makes every spoonful pure comfort.
• Simple and One-Pot: I love how this whole meal comes together in one pot with easy steps and minimal cleanup.
• Customizable Heat and Texture: Whether I’m in the mood for something a little spicy or silky-smooth, it’s easy to adjust.
• Budget-Friendly: I use everyday pantry ingredients and still get a soup that tastes like something from a restaurant.
• Meal-Prep Friendly: This soup stores beautifully and even gets better after a day or two in the fridge.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

16 oz Italian sausage (bulk)
¼ cup (½ stick) butter
½ medium onion, chopped
2 celery stalks, chopped
2 cloves garlic, 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, diced
Salt and black pepper, to taste

Optional Garnishes:
Fresh chopped parsley
Grated Parmesan cheese
Toasted croutons
Drizzle of olive oil

Directions

Brown the Sausage
In a large soup pot over medium-high heat, I cook the sausage until browned and crumbly—about 10 minutes. Once done, I transfer it to a paper towel-lined plate, leaving about 1 tablespoon of fat in the pot for extra flavor.

Sauté the Aromatics
I melt the butter in the same pot, then add the chopped onion and celery. I sauté for about 4–5 minutes, stirring often, until softened and slightly golden. Scraping up the brown bits from the sausage adds extra depth.

Make the Roux
I stir in the minced garlic and flour, cooking it for 2 minutes. This step builds the base for that creamy, thick texture without any raw flour taste.

Build the Broth
Slowly, I whisk in the chicken broth until smooth, then add the half-and-half, Worcestershire sauce, and red pepper flakes. The broth starts to take on that signature creamy look and aroma.

Add Potatoes and Sausage
I stir in the diced potatoes and the browned sausage, then bring everything to a boil. Once boiling, I reduce the heat to medium-low, partially cover the pot, and let it simmer for about 15 minutes until the potatoes are tender.

Taste and Finish
Once everything is perfectly cooked, I taste the soup and season with salt and pepper to my liking. Then I ladle it into bowls and top with parsley, Parmesan, or croutons depending on the mood.

Servings and timing

This recipe serves 4 to 6 people and takes just under 1 hour to make—about 10 minutes of prep time and 40–45 minutes of cook time. It’s great for a cozy family dinner or prepping lunches ahead of a busy week.

Variations

• Spicy or Mild: I use hot Italian sausage for a kick or sweet Italian sausage for a milder flavor.
• Extra Creamy: A splash of heavy cream or blending half the soup makes it even more indulgent.
• Low-Carb Version: I swap potatoes with cauliflower florets for a lighter take.
• Dairy-Free Option: I use unsweetened almond or coconut milk instead of half-and-half and thicken with cornstarch instead of flour.
• Add Veggies: I often stir in chopped spinach, kale, or even diced carrots to add color and nutrients.

Storage/Reheating

I let the soup cool completely before storing it in airtight containers in the fridge for up to 4 days. For longer storage, I freeze it for up to 3 months. When reheating, I warm it gently over low heat and stir in a little extra broth or cream if it thickened too much.

FAQs

Can I use turkey sausage instead of pork?

Yes, I’ve made this with turkey sausage, and it’s just as delicious with a slightly lighter flavor.

Can I make this soup gluten-free?

Absolutely. I replace the flour with cornstarch or a gluten-free flour blend. I just make sure to whisk well when adding the broth.

Will this soup freeze well?

It does. I just cool it completely before freezing and leave some space at the top of the container for expansion.

What if I don’t have half-and-half?

I’ve used a mix of milk and cream, or even just whole milk with a bit of butter stirred in for richness.

Can I make it ahead?

Yes. In fact, I think the flavors get even better the next day, making it a great option for meal prep.

Conclusion

This Creamy Italian Sausage Soup is more than just a recipe—it’s a bowl full of warmth, comfort, and satisfaction. Whether I’m feeding the family on a weeknight or just craving something cozy and creamy, this one-pot wonder never lets me down. It’s hearty without being heavy, easy to make, and always full of flavor. Once I tried it, it instantly earned a spot in my regular rotation—and I bet it will in yours, too.

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