Creamy Mushroom Soup with Italian Sausage

This Creamy Mushroom Soup with Italian Sausage is one of my favorite hearty soups to make when I want something rich, comforting, and full of earthy flavor. The combination of savory sausage, tender mushrooms, and a silky cream base creates a dish that’s satisfying enough to serve as a full meal. I love how it warms me up from the inside out—perfect for chilly days or when I’m craving a cozy bowl of something special.

Why You’ll Love This Recipe

I love this recipe because it strikes the perfect balance between rustic comfort and deep, layered flavor. The Italian sausage adds richness and spice, while the mushrooms bring a wonderful earthiness. The touch of white wine and cream gives it an elegant, restaurant-quality taste. It’s easy to make, reheats beautifully, and pairs wonderfully with crusty bread or a simple green salad.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 lb mild Italian sausage
1 medium onion, diced
1/2 tsp dried sage
1/2 tsp dried thyme
3 cloves garlic, minced
4 tbsp butter
1 tbsp olive oil
24 oz mushrooms (I used 16 oz baby bellas and 8 oz shiitake)
4 tbsp flour
1 cup white wine
32 oz chicken broth
1/2 cup whipping cream

Directions

1. I start by heating a large pot or Dutch oven over medium heat. I add the Italian sausage and cook, breaking it apart with a spoon, until browned and fully cooked. Once done, I remove it from the pot and set it aside, leaving a bit of the rendered fat for flavor.
2. In the same pot, I add olive oil and butter. When the butter melts, I stir in the diced onion and cook for about 5 minutes until it becomes translucent.
3. I add the garlic, sage, and thyme, cooking for another 30 seconds to release their aroma.
4. Then I add the mushrooms and sauté them for 8–10 minutes until they release their moisture and turn golden brown.
5. I sprinkle the flour over the mushrooms and stir well to coat, cooking for another minute to remove the raw flour taste.
6. I slowly pour in the white wine, scraping up any bits from the bottom of the pot. I let it simmer for 2–3 minutes to reduce slightly.
7. I add the chicken broth and stir until everything is well combined. Then I return the cooked sausage to the pot and bring the soup to a gentle simmer. I let it cook uncovered for about 15 minutes so the flavors meld together.
8. I lower the heat and stir in the whipping cream, letting it warm through for a few minutes without boiling.
9. I taste and adjust seasoning with salt and pepper before serving hot.

Servings and Timing

This recipe serves 4 to 6 people and takes about 45 minutes total—15 minutes for prep and 30 minutes for cooking.

Variations

I sometimes swap the Italian sausage for spicy sausage if I want a bit of heat, or use turkey sausage for a lighter version. For extra depth, I add a splash of soy sauce or Worcestershire sauce to enhance the umami flavor of the mushrooms. A handful of chopped spinach or kale stirred in at the end adds freshness and color. I’ve also tried blending part of the soup for a thicker, creamier texture—it’s delicious both ways.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I warm it gently on the stove over low heat, adding a splash of broth or cream if it thickens too much. It also freezes well for up to 2 months; I thaw it in the refrigerator overnight before reheating. I avoid boiling it once the cream is added to keep the texture smooth.

FAQs

Can I use a different type of sausage?

Yes, I sometimes use spicy Italian sausage or chicken sausage for a different flavor profile.

What’s the best type of mushroom for this soup?

I like mixing baby bellas and shiitake for depth, but any combination of mushrooms works well.

Can I make this soup vegetarian?

Yes, I skip the sausage and use vegetable broth, adding extra mushrooms or white beans for substance.

Can I use milk instead of cream?

I prefer cream for richness, but whole milk or half-and-half works if I want a lighter version.

What can I substitute for white wine?

I use extra broth with a teaspoon of lemon juice or white wine vinegar instead.

Can I blend the soup?

Yes, I sometimes blend half of it for a creamy texture while leaving some chunks for bite.

How do I thicken the soup more?

I simmer it uncovered a bit longer or stir in an extra tablespoon of flour before adding the liquid.

What can I serve with this soup?

It pairs beautifully with crusty bread, garlic toast, or a simple green salad.

Can I make it spicy?

Definitely—I use hot Italian sausage or add a pinch of red pepper flakes.

How long does it keep?

It keeps up to 4 days in the fridge or 2 months in the freezer when stored properly.

Conclusion

This Creamy Mushroom Soup with Italian Sausage is a comforting, flavorful dish that brings together earthy mushrooms, rich sausage, and a luxurious cream base. I love how easy it is to make and how deeply satisfying every spoonful feels. Whether I’m cooking it for a family dinner or just to warm up a cold evening, this soup never fails to hit the spot—it’s pure comfort in a bowl.

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