Cheesy Italian Sausage Soup — and yes, right off the bat: this is the kind of bowl that makes you want to cancel plans and call it a soup night. Creamy, cheesy, and loaded with savory Italian sausage and tender potatoes, it’s the ultimate comfort in a bowl for chilly evenings. Ready to dive in?

What makes this Cheesy Italian Sausage Soup

First: texture. You get creamy broth, soft potato chunks, and juicy bits of sausage in every spoonful. Second: flavor — sharp cheddar + browned Italian sausage = umami heaven. Third: convenience — with a few smart shortcuts, you can have this on the table fast. Bold tip: use freshly shredded cheddar for the smoothest melt and best flavor.

This recipe sits perfectly among other Yummy Soups For Fall and hits all the notes of Comfort Fall Recipes: warm, filling, and nostalgic. It’s also a great candidate for crockpot nights — more on that below.

Ingredients (short notes — what each one does)

• Italian sausage (hot or mild): the flavor engine. Brown it well for depth.
• Butter: for cooking the veggies and adding richness. Unsalted lets you control salt.
• Mirepoix (onion, celery, carrot): classic flavor base — or grab pre-chopped to save time.
• Garlic: because you always need garlic. Pre-minced is fine.
• Baby Gold potatoes: tender, hearty, and no peeling required if you don’t want to.
• Dried basil & parsley: or swap to fresh if you have it.
• Chicken stock: the savory liquid backbone (broth works too).
• Flour: to make the creamy roux — whisk well to avoid lumps.
• Milk + heavy cream: milk lightens; cream deepens richness — don’t skip the cream if you want decadence.
• Sharp cheddar: freshly shredded melts best and gives that cheesy soul.
• Sour cream: adds tang and silky texture.
• Salt & pepper: taste-as-you-go essentials.

Simple how-to (fast, no-nonsense)

1. Brown the sausage. Crumble and sear until deeply browned; set aside. Don’t overcrowd the pan — brown = flavor.
2. Sauté the mirepoix. In the same pot, add butter then onion, celery, and carrot. Cook until softened. Add garlic and stir until fragrant.
3. Add potatoes & herbs. Toss in the potatoes, dried herbs, salt, and pepper. Pour in stock and bring to a simmer until potatoes are fork-tender.
4. Make the cream sauce. In a separate saucepan, melt butter, whisk in flour to form a paste, then gradually whisk in milk until thickened. Stir in cream.
5. Combine & finish. Add the cream sauce to the soup, stir in cheddar until melted, then fold in sour cream and the cooked sausage. Adjust seasoning — and that’s it.

Pro tip: If you want extra silky soup, add the cheddar off the heat to avoid graininess.

The story behind the recipe

This soup is a riff on cheesy, comfort-forward classics like cheeseburger soup — but with Italian sausage standing in for ground beef and real cheddar doing the cheesy lifting (no processed cheese impersonations here). I first made it after a blustery week of takeout dinners; I wanted something substantial, cheesy, and homemade that fed a crowd. The family line-up at the bowl said it all: seconds, please.

Crockpot & make-ahead options

Want hands-off? This is a top Crockpot Potato And Sausage Soup candidate. Brown your sausage and sauté the veggies, then dump everything into the slow cooker with potatoes and stock. Cook on low for 4–6 hours until potatoes are tender. Add the cream and cheese during the last 20–30 minutes so the dairy doesn’t break down.

Looking for Crockpot Soup Recipes With Potatoes that are still silky? Make a slurry of flour+milk and add gradually near the end to thicken, then add cheese off the heat. Bold tip: avoid overcooking the dairy in the crockpot — add it late.

Pro tips for a knockout pot

• Brown the sausage well. You want caramelized bits — that’s flavor gold.
• Shred your own cheese. Pre-shredded often has anti-caking agents that stop smooth melting.
• Even potato sizes ensure a consistent cook.
• Don’t boil the soup after adding cheese. High heat can make dairy separate.
• Make it healthier: swap heavy cream for a lighter cream + milk ratio for Easy Fall Crockpot Recipes Healthy vibes.

Variations to try

• Ground sausage potato recipes: swap Italian sausage for ground pork or turkey sausage for a lighter twist.
• Potato soup with vegetables: stir in spinach, kale, or peas for a veggie boost.
• Spicy kick: add red pepper flakes or use hot Italian sausage.
• Cheesy add-ins: mix in Gruyère or smoked gouda for a luxe finish.
• Vegetarian version: use plant-based sausage crumbles and vegetable stock — still very comforting.

Best way to serve

Serve with no-knead bread or crusty rolls to soak up the broth, or pair with a crisp green salad to cut the richness. Fancy? Drop a spoonful of chive-sour cream on top and a crumble of extra sharp cheddar. Want to impress? Serve in hollowed-out sourdough bowls.

Storage & leftovers

• Refrigerate: cool to room temp, store in airtight containers for 3–4 days. Reheat gently on low heat and stir in a splash of stock if it thickens too much.
• Freeze: cool completely, then freeze in freezer-safe bags up to 3 months. Thaw overnight and reheat gently. Note: dairy can separate when frozen; reheat slowly and whisk to reincorporate.
• Reheat tip: low and slow on the stove is your friend — avoid microwaving at high power.

FAQs

Final spoonful

If you’re assembling a list of Fall Time Soups, this one belongs near the top. It hits the cozy-cheesy mark while staying flexible enough for weeknight feeding or slow-cooker entertaining. Whether you’re craving Yummy Soups For Fall or hunting for Ground Sausage Potato Recipes to impress hungry eaters, this Sausage Potato Soup checks all the boxes: simple, comforting, and utterly satisfying. So grab a big ladle and a warm bowl — dinner’s served.

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