20 Chicken Sausage Soup Recipes to Warm Your Soul

Here’s a cozy secret: chicken sausage soup is the shortcut to hearty, soul-warming dinners without spending hours in the kitchen. From tomato-basil to creamy tortellini, these 20 recipes turn simple ingredients into bowls of comfort. Ready to simmer something amazing?

Spicy Chicken Sausage & Kale Soup

Zero in on your new cold-weather obsession: Spicy Chicken Sausage & Kale Soup. This one-pot wonder packs heat from spicy sausage, creamy cannellini beans, and tender kale in a rich tomato broth. Simmer it low and slow for maximum flavor—then devour.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 45 minutes

Ingredients

• 2 tablespoons olive oil
• 1 pound spicy chicken sausage, casings removed
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes (optional)
• 4 cups low-sodium chicken broth
• 1 can (14.5 oz) fire-roasted diced tomatoes
• 2 cans (15 oz each) cannellini beans, drained and rinsed
• 1 bunch kale, stems removed and leaves chopped
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper

Instructions

1. Heat the olive oil in a large Dutch oven over medium-high heat until shimmering.
2. Add the sausage and cook, breaking it up with a spoon, until deeply browned (about 5 minutes). (Tip: Let the sausage develop a good crust before stirring for richer flavor.)
3. Add the onion and garlic; cook, stirring occasionally, until softened (about 3 minutes).
4. Stir in the oregano and red pepper flakes (if using), and cook for 30 seconds until fragrant. (Tip: Blooming the spices in the fat builds a more aromatic base.)
5. Pour in the chicken broth, diced tomatoes (with juices), and cannellini beans. Increase heat to high and bring to a boil.
6. Reduce heat to low, add the chopped kale, and simmer uncovered for 20 minutes, until the kale is tender and the flavors meld. (Tip: Keep the simmer gentle—low heat prevents the kale from turning bitter.)
7. Season with salt and black pepper. Taste and adjust if needed. Serve hot.

Bold, brothy, and packed with texture, every spoonful delivers a kick of heat and a dose of greens. Ladle over crusty bread for a meal that sticks to your ribs, or keep it light and sip it straight from a mug.

Creamy Chicken Sausage & Wild Rice Soup

Sauté some smoky chicken sausage with earthy mushrooms—trust me, your kitchen smells incredible already. Then stir in carrots, wild rice, and a creamy broth that hugs every spoonful. This soup is pure comfort without the boring.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 45 minutes

Ingredients

• 1 tbsp olive oil
• 1 lb smoked chicken sausage, sliced into rounds
• 8 oz cremini mushrooms, sliced
• 3 tbsp unsalted butter
• 1 medium yellow onion, diced
• 2 large carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1/4 cup all-purpose flour
• 4 cups chicken broth
• 2 cups whole milk
• 1/2 cup heavy cream
• 1 cup uncooked wild rice blend
• 1 tsp dried thyme
• 1/2 tsp dried rosemary
• 1 bay leaf
• Salt and black pepper to taste
• Optional: fresh parsley and shredded Parmesan for garnish

Instructions

1. Heat olive oil in a large pot over medium-high. Add sausage and cook until browned, about 5 minutes. Transfer to a plate.
2. Add mushrooms to the pot; cook until golden, 4-5 minutes. Transfer to the same plate.
3. Melt butter in the pot. Add onion, carrots, and celery; cook until softened, 5-7 minutes. Tip: don't rush this step—it builds the soup's flavor foundation.
4. Add garlic and cook 1 minute until fragrant.
5. Sprinkle flour over the vegetables and stir constantly for 2 minutes to cook out the raw taste. Tip: this roux is key for a silky texture.
6. Slowly pour in chicken broth while whisking to prevent lumps. Add milk, cream, thyme, rosemary, bay leaf, and wild rice. Bring to a boil, then reduce to a low simmer.
7. Return sausage and mushrooms to the pot. Cover and simmer 30-35 minutes, stirring occasionally, until rice is tender. Tip: taste the rice after 30 minutes—it should be chewy but not crunchy.
8. Remove bay leaf. Season with salt and pepper to taste. Let soup rest 5 minutes before serving so flavors meld. Garnish with parsley and Parmesan if desired.

You'll love how the wild rice adds a chewy nuttiness against the creamy, savory broth. Serve with crusty bread for dipping, or ladle into mugs for a cozy night. Your new soup season starts now.

Chicken Sausage Minestrone

Zoom through dinner with this chicken sausage minestrone—it’s a one-pot wonder that packs big flavor. Chop veggies while the sausage browns, then let the broth do the work. In under 40 minutes, you’ve got a bowl of pure comfort.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 30 minutes

Ingredients

• A glug of olive oil (1 tbsp)
• 1 lb chicken sausage, sliced into rounds
• 1 medium onion, diced small
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 medium zucchini, diced into half-moons
• One 15-oz can kidney beans, drained and rinsed
• One 14.5-oz can diced tomatoes, undrained
• 4 cups chicken broth
• 1 cup small pasta (ditalini works great)
• 1 tsp Italian seasoning
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Heat the olive oil in a large pot over medium heat. Add sliced chicken sausage and cook until deeply browned, about 6 minutes—this builds flavor. Remove sausage with a slotted spoon and set aside.
2. Add onion, carrots, and celery to the pot. Sauté for 5 minutes, scraping up any browned bits, until softened.
3. Stir in garlic and Italian seasoning; cook for 1 minute until fragrant.
4. Pour in diced tomatoes (with juices) and chicken broth. Add salt and pepper. Bring to a boil over high heat.
5. Add pasta and boil for 5 minutes less than package directions—it will finish cooking in the soup. (Tip: undercook slightly for perfect al dente texture.)
6. Reduce heat to medium. Stir in zucchini and kidney beans. Cook for 5 minutes, until zucchini is tender-crisp.
7. Return cooked sausage to the pot. Simmer for 2 minutes to meld flavors. Remove from heat and let rest 5 minutes before serving—the flavors deepen. (Tip: let it rest for best taste.)

Zesty and hearty, this minestrone has the perfect texture: tender sausage, al dente pasta, creamy beans, and just-crisp zucchini. Serve with crusty bread and a shower of Parmesan for a meal that feels both fresh and soulful.

Smoky Chicken Sausage & Corn Chowder

Ready for a bowl of smoky, creamy comfort? This chowder packs sweet corn, tender potatoes, and smoky chicken sausage into one hearty hug. All you need is one pot and 30 minutes.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 20 minutes

Ingredients

For the Chowder Base

• 1 tablespoon olive oil (a good glug)
• 12 ounces smoked chicken sausage, sliced into rounds
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• 3 cups low-sodium chicken broth

The Good Stuff

• 2 medium Yukon Gold potatoes, peeled and diced into ½-inch cubes
• 2 cups fresh or frozen corn kernels (from about 3 ears)
• 1 cup heavy cream (or a generous splash)
• Salt and freshly ground black pepper, to your liking
• Optional: fresh chives or parsley for garnish

Instructions

1. Heat olive oil in a large pot over medium-high heat. Add sausage rounds and cook until browned, about 3–4 minutes per side. Transfer to a plate.
2. In the same pot, add onion and cook until softened, about 3 minutes. Stir in garlic and smoked paprika; cook for 30 seconds until fragrant.
3. Pour in chicken broth and scrape up any browned bits. Add potatoes and corn. For extra richness, if using fresh corn, scrape the cob with the back of a knife to release the 'milk'. Bring to a boil, then reduce heat to medium-low and simmer until potatoes are fork-tender, about 10–12 minutes. For a thicker chowder, mash a few potato cubes against the side of the pot.
4. Reduce heat to low. Stir in heavy cream and return the sausage to the pot. Simmer gently for 2 minutes to meld flavors—do not boil or the cream may curdle. Season with salt and pepper. Garnish with chives or parsley if desired.

A bowl of this chowder is like a warm blanket on a cool day—smoky, sweet, and satisfying. Serve with crusty bread for dunking, or keep it low-carb by skipping the potatoes. Either way, it's a weeknight winner.

Chicken Sausage & Lentil Soup

Ever crave a soup that's both hearty and healthy? This one's packed with chicken sausage, green lentils, and a cumin-spiced broth—protein-packed and ready in under an hour.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 40 minutes

Ingredients

• 1 tbsp olive oil
• 1 lb chicken sausage, casings removed
• 1 yellow onion, chopped
• 3 cloves garlic, minced
• 2 large carrots, diced
• 2 celery stalks, diced
• 1 cup green lentils, rinsed
• 1 tsp ground cumin
• 6 cups low-sodium chicken broth
• Salt and black pepper to taste
• Fresh parsley, chopped, for serving

Instructions

1. Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the chicken sausage and cook, breaking it into crumbles with a wooden spoon, until browned all over, about 5–7 minutes. Transfer sausage to a plate; set aside. (Tip: Don't skip browning—that's where deep savory flavor comes from.)
2. Reduce heat to medium and add onion, carrot, and celery to the pot. Sauté, stirring occasionally, until softened and lightly golden, about 5 minutes. Stir in garlic and cumin and cook just until fragrant, about 30 seconds. (Tip: Toasting the cumin in the fat blooms its flavor.)
3. Add the rinsed lentils and chicken broth, scraping up any browned bits from the bottom. Bring to a boil, then reduce heat to low, cover, and simmer until lentils are tender and broth is slightly thickened, 30–35 minutes. (Tip: For al dente lentils, check at 25 minutes.)
4. Return the cooked sausage to the pot. Season with salt and pepper. Ladle into bowls and top with fresh parsley. (Tip: This soup thickens as it sits; thin with extra broth when reheating.)

Grab a spoon and dig in—this soup is meal-prep gold and tastes even better the next day. Serve with crusty bread for dunking, or pile on a handful of baby spinach for extra greens.

Chicken Sausage Tortellini Soup

Everybody’s obsessed with this soup! It’s basically a warm hug in a bowl, but way faster to make. Smoky sausage + cheesy tortellini + a light tomato broth? Yeah, you need this.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 30 minutes

Ingredients

Protein & Pasta

• 1 lb chicken sausage (I like Italian-style), sliced into rounds
• 20 oz fresh cheese tortellini
• 5 oz fresh baby spinach

Produce & Aromatics

• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• A splash of olive oil (about 2 tbsp)

Liquid & Seasonings

• 4 cups low-sodium chicken broth
• 1 (15 oz) can tomato sauce
• 1 tsp Italian seasoning
• ½ tsp salt (plus more to taste)
• ¼ tsp black pepper
• A pinch of red pepper flakes (optional, for heat)

Instructions

1. Heat a large pot or Dutch oven over medium-high heat. Add a splash of olive oil (about 2 tbsp).
2. Add the sliced chicken sausage in a single layer. Cook 4–5 minutes, flipping once, until nicely browned on both sides. (Tip: don’t crowd the pot — brown in batches if needed for better sear.)
3. Remove the sausage to a plate. Reduce heat to medium. Add the diced onion and cook 3–4 minutes until softened, scraping up any browned bits.
4. Add the minced garlic and cook 30 seconds until fragrant. (Tip: garlic burns fast, so keep stirring.)
5. Pour in the chicken broth and tomato sauce. Add Italian seasoning, salt, pepper, and red pepper flakes (if using). Stir and bring to a boil.
6. Once boiling, add the fresh tortellini. Reduce heat to a gentle simmer and cook according to package directions (usually 3–5 minutes) until tender. (Tip: taste one to check — you want it al dente, not mushy.)
7. Return the browned sausage to the pot. Stir in the fresh spinach and cook 1–2 minutes, just until wilted. (Tip: fold the spinach in gradually — it wilts fast.)
8. Taste and adjust salt and pepper if needed. Serve hot.

Rich, brothy, and loaded with cheesy pasta — this soup has major cozy vibes. Serve with crusty bread for dipping, or sprinkle Parmesan on top for extra oomph. Leftovers? Even better the next day.

Curried Chicken Sausage & Sweet Potato Soup

Grab your soup pot—this Curried Chicken Sausage & Sweet Potato Soup is a one-pot wonder that’s creamy, spicy, and ready in under an hour.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 30 minutes

Ingredients

• a splash of olive oil (about 1 tbsp)
• 1 lb chicken sausage, casings removed and sliced
• 1 medium onion, diced
• a couple cloves garlic, minced
• a thumb-sized piece fresh ginger, grated (about 1 tbsp)
• 1 large sweet potato, peeled and cubed (about 2 cups)
• 1 can (13.5 oz) full-fat coconut milk
• 3 cups chicken broth
• a couple tablespoons curry powder (2 tbsp)
• a teaspoon turmeric (1 tsp)
• a pinch of red pepper flakes (about 1/4 tsp for mild heat)
• salt and black pepper to taste
• a handful of fresh cilantro for garnish (optional)

Instructions

1. Heat olive oil in a large pot over medium-high heat. Add sliced chicken sausage and cook until browned, about 5 minutes. Remove sausage with a slotted spoon and set aside.
2. In the same pot, add diced onion and cook until softened, about 3 minutes. Stir in minced garlic and grated ginger; cook 1 minute until fragrant. (Tip: scrape up any browned bits from the sausage for extra flavor.)
3. Add curry powder and turmeric; stir constantly for 1 minute until spices are fragrant and bloomed.
4. Pour in coconut milk and chicken broth, then add sweet potato cubes. Bring to a boil, then reduce heat to medium-low and simmer until sweet potatoes are fork-tender, about 15–20 minutes.
5. Return cooked sausage to the pot. Season with salt, pepper, and red pepper flakes. Simmer 5 more minutes to meld flavors. (Tip: for a thicker soup, mash a few sweet potato cubes against the side of the pot.)
6. Taste and adjust seasoning. Remove from heat and let rest 5 minutes before serving. Garnish with fresh cilantro. (Tip: letting the soup sit allows the flavors to deepen even more.)

Every spoonful is a cozy hug of creamy coconut and warm curry heat. The sweet potato melts into the broth, making it silky without being heavy. Serve with crusty bread for dipping, or over rice for a heartier meal.

Chicken Sausage & White Bean Soup

Under 30 minutes, this soup delivers big Tuscan flavor with minimal effort. It’s the kind of meal that makes you feel like you’ve got your life together—even on a Tuesday.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 25 minutes

Ingredients

• 1 tbsp olive oil
• 1 lb chicken sausage, sliced into rounds
• 1 medium yellow onion, diced
• 4 cloves garlic, minced
• 1 tbsp fresh rosemary, finely chopped
• 4 cups low-sodium chicken broth
• 1 can (15 oz) cannellini beans, rinsed and drained
• Salt and freshly ground black pepper
• A pinch of red pepper flakes (optional)

Instructions

1. Heat olive oil in a large pot or Dutch oven over medium-high heat until shimmering.
2. Add sliced chicken sausage and cook, stirring occasionally, until browned on both sides, about 4-5 minutes. Transfer to a plate with a slotted spoon and set aside. (Tip: Use pre-cooked sausage to save time—just brown quickly for texture.)
3. Reduce heat to medium. Add diced onion and cook, scraping up any browned bits, until softened and translucent, about 3 minutes.
4. Add minced garlic and chopped rosemary; stir constantly for 1 minute until fragrant. (Tip: Don’t let the garlic burn—lower heat if needed.)
5. Pour in chicken broth and bring to a boil over high heat.
6. Add drained cannellini beans, reduce heat to medium-low, and simmer for 10 minutes to let flavors meld. (Tip: For a thicker soup, mash about 1/4 of the beans with a fork before adding.)
7. Return the browned sausage to the pot, stir, and cook for 2 more minutes until heated through.
8. Season with salt, black pepper, and a pinch of red pepper flakes (if using). Taste and adjust.

Really, the creamy beans and savory sausage make each spoonful feel luxe, while the rosemary and garlic wake up your taste buds. Serve it with crusty bread for dunking—you’ll want to soak up every last drop.

Chicken Sausage & Cabbage Soup

Listen up, soup season is calling your name. This chicken sausage and cabbage soup is hearty, savory, and comes together fast. One pot, big flavor.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 30 minutes

Ingredients

• 1 tbsp olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 lb fully cooked chicken sausage, sliced into rounds
• 3 medium potatoes, peeled and diced (about 2 cups)
• 4 cups green cabbage, chopped (about half a head)
• 4 cups low-sodium chicken broth
• 1 tsp caraway seeds
• Salt and black pepper to taste

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium heat. Add diced onion and cook for 3-4 minutes until softened. Add minced garlic and cook for 30 seconds until fragrant.
2. Add sliced chicken sausage to the pot. Cook for 5-7 minutes, stirring occasionally, until the sausage is lightly browned. Tip: Pre-cooked sausage speeds this up, but browning adds flavor.
3. Stir in diced potatoes, chopped cabbage, and chicken broth. Add 1 tsp caraway seeds, then season with salt and pepper. Tip: Toasting caraway seeds for a minute before adding them boosts their nuttiness.
4. Bring the soup to a boil, then reduce heat to low, cover, and simmer for 20 minutes, or until potatoes are fork-tender. Tip: For a thicker soup, mash a few potato chunks against the side of the pot before serving.
5. Taste and adjust seasoning with salt and pepper. Serve hot.

Grab a crusty bread for dipping—this soup is perfect for sopping up every last drop. The caraway seeds give it a rye-bread vibe, and the sausage adds a pop of savory. It's comfort in a bowl, ready in under an hour.

Chicken Sausage & Orzo Soup

Lemon and dill brighten this cozy one-pot wonder—chicken sausage and orzo swim in a light, herby broth. Ready in 30 minutes, it’s the weeknight dinner that feels like a hug.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 25 minutes

Ingredients

For the soup

• 1 tablespoon olive oil
• 1 pound chicken sausage, sliced into rounds
• 1 yellow onion, diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 6 cups low-sodium chicken broth
• 1 cup dried orzo pasta
• 1 lemon, juiced and zested
• 1/4 cup fresh dill, chopped
• Salt and black pepper to taste

Instructions

1. Heat olive oil in a large pot over medium-high heat. Add sausage slices and cook, stirring occasionally, until browned on both sides—about 5 minutes. Tip: browning adds deep flavor, so don’t rush it.
2. Remove sausage with a slotted spoon and set aside. Leave the rendered fat in the pot.
3. Add onion, carrots, and celery to the pot. Sauté until softened, about 5 minutes. Stir often to prevent sticking.
4. Add garlic and cook for 1 minute until fragrant.
5. Pour in chicken broth and scrape up any browned bits from the bottom. Bring to a boil.
6. Stir in orzo and return sausage to the pot. Reduce heat to a simmer and cook until orzo is tender, about 10 minutes. Tip: stir occasionally so orzo doesn’t clump.
7. Remove from heat. Stir in lemon juice, lemon zest, and fresh dill. Taste and season with salt and pepper. Tip: add lemon at the end to keep its bright flavor.
8. Ladle into bowls. If the soup thickens too much, thin with a splash of broth when reheating.

Each spoonful is silky, tangy, and herb-fresh—like a sunny day in bowl form. Enjoy it with crusty bread for dipping or a sprinkle of extra dill on top.

Chicken Sausage & Quinoa Soup

This soup is a flavor bomb—smoky chicken sausage, fluffy quinoa, and zesty lime all in one bowl. Dump, simmer, devour. No fuss, just bold Southwestern vibes.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 25 minutes

Ingredients

• a splash of olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 4 chicken sausage links, sliced into rounds
• 1 tsp ground cumin
• 1 tsp chili powder
• 1 cup quinoa, rinsed
• 4 cups chicken broth
• 1 can (15 oz) black beans, drained and rinsed
• juice of 1 lime
• a handful of fresh cilantro, chopped
• salt and pepper to taste

Instructions

1. Heat a splash of olive oil in a large pot over medium-high heat.
2. Add the diced onion and sauté until soft and translucent, about 3-4 minutes.
3. Stir in the minced garlic and cook for 30 seconds until fragrant.
4. Add the sliced chicken sausage and cook, stirring occasionally, until browned on both sides, about 5 minutes. Tip: Let the sausage brown undisturbed for a minute to get a nice sear.
5. Sprinkle in the cumin and chili powder, stir to coat everything, and cook for 30 seconds to bloom the spices.
6. Pour in the rinsed quinoa and chicken broth, then bring to a boil. Tip: Rinsing quinoa removes its natural bitterness and helps it cook up fluffy.
7. Reduce heat to low, cover, and simmer for 15 minutes until the quinoa is tender and has absorbed most of the liquid.
8. Stir in the black beans and cook for another 5 minutes to heat through. Tip: For extra creaminess, mash a few beans against the side of the pot.
9. Remove from heat and stir in the lime juice and chopped cilantro. Season with salt and pepper to taste.

You'll love how the smoky sausage pairs with the bright lime and fresh cilantro. Serve with sliced avocado or a dollop of sour cream for extra richness. This soup is hearty enough for a main course but light enough for a satisfying lunch.

Chicken Sausage & Mushroom Soup

Kick your soup game up a notch with this one-pan wonder. Chicken sausage, earthy mushrooms, and a splash of sherry make this creamy beef broth soup feel like a cozy restaurant staple. Ready in under 40 minutes.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 25 minutes

Ingredients

Produce & Proteins

• 12 oz chicken sausage, sliced into rounds
• 8 oz cremini mushrooms, sliced
• 1 medium yellow onion, diced
• 4 cloves garlic, minced
• 2 sprigs fresh thyme (or 1 tsp dried)

Pantry & Liquids

• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 1/4 cup all-purpose flour
• 4 cups beef broth (low-sodium preferred)
• 1/4 cup dry sherry (or dry white wine)
• 1/2 cup heavy cream
• Salt & black pepper to taste

Instructions

1. Heat 1 tbsp olive oil in a large pot or Dutch oven over medium-high heat. Add the sliced chicken sausage and cook, stirring occasionally, until browned on both sides (about 4-5 minutes). Transfer to a plate and set aside.
2. Reduce heat to medium. Add the remaining 1 tbsp olive oil and 1 tbsp butter to the pot. Once melted, add the diced onion and cook for 2-3 minutes until softened. Add the sliced mushrooms and cook, stirring occasionally, until they release their liquid and start to brown (about 5-6 minutes). Tip: Don't overcrowd the mushrooms—let them caramelize for deeper flavor.
3. Add the minced garlic and thyme leaves (stripped from stems) and cook for 30 seconds until fragrant. Sprinkle the flour over the vegetables and stir constantly for 1 minute to cook off the raw flour taste.
4. Slowly pour in the beef broth while whisking to prevent lumps. Add the sherry and whisk until smooth. Bring the soup to a simmer over medium-high heat, then reduce heat to medium-low and let it bubble gently for 10 minutes, allowing the flavors to meld and the broth to thicken slightly.
5. Return the cooked sausage to the pot along with any accumulated juices. Stir in the heavy cream and simmer for another 2 minutes until heated through. Season with salt and black pepper to taste. Tip: Taste before salting—broth and sausage are already salty. For a silkier texture, use an immersion blender to partially puree the soup before adding the sausage (optional).
6. Ladle the soup into bowls and garnish with extra thyme or a drizzle of cream if desired.

Just dig in with crusty bread for dipping or a side salad for a lighter vibe. The sherry adds a subtle nutty complexity that pairs perfectly with the savory sausage and creamy broth—every spoonful feels like a warm hug. Don't skip the final cream swirl; it's the chef's kiss.

Chicken Sausage & Broccoli Cheddar Soup

Every chilly evening craves a bowl of something cheesy, brothy, and deeply satisfying. This Chicken Sausage & Broccoli Cheddar Soup hits that spot with smoky sausage, tender broccoli, and a velvety, sharp cheddar broth that’s pure comfort in a spoon.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 25 minutes

Ingredients

• 2 tablespoons butter
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 1/2 teaspoon smoked paprika
• 1/4 cup all-purpose flour
• 3 cups chicken broth
• 1 cup heavy cream
• 2 cups small broccoli florets
• 12 ounces fully cooked chicken sausage, sliced into half-moons
• 2 cups shredded sharp cheddar cheese
• Salt and black pepper

Instructions

1. In a large pot or Dutch oven, melt butter over medium heat. Add diced onion and cook until softened, about 4 minutes, stirring occasionally. (Tip: Sautéing the onion first builds a savory base.)
2. Add minced garlic and smoked paprika; stir for 30 seconds until fragrant.
3. Sprinkle flour over the onion mixture and cook, stirring constantly, for 2 minutes to cook out the raw flour taste.
4. Slowly pour in chicken broth while whisking to prevent lumps. Bring to a simmer, then cook until slightly thickened, about 3 minutes.
5. Stir in heavy cream and broccoli florets. Return to a gentle simmer and cook until broccoli is tender, about 5 minutes.
6. Add sliced chicken sausage and cook for 2 minutes, just until heated through.
7. Remove pot from heat. Gradually stir in shredded cheddar cheese, a handful at a time, until completely melted and smooth. (Tip: Adding cheese off the heat prevents curdling.) Season with salt and black pepper to your preference.
8. Ladle into bowls and serve hot. (Tip: For best texture, don't let the soup boil after adding cheese.)

Nuzzle into a bowl of this soup when you need instant warmth. The smoky sausage pops against the creamy cheddar, and the broccoli adds just enough green to make it feel virtuous. Serve with crusty bread for dunking—or just eat it straight from the mug.

Chicken Sausage & Italian Wedding Soup

Bold flavors meet comfort in this one-pot Italian wedding soup. Chicken sausage meatballs, tiny pasta, and fresh spinach swim in a rich broth that’s hearty enough for dinner but quick enough for a weeknight. Trust me, you’ll want seconds.

Serving: 6 | Prep Time: 20 minutes | Cooking Time: 30 minutes

Ingredients

For the Meatballs

• 1 lb chicken sausage (casings removed)
• ½ cup plain breadcrumbs
• ¼ cup grated Parmesan cheese
• 1 large egg
• 2 cloves garlic, minced
• 2 tbsp fresh parsley, finely chopped
• ½ tsp salt
• ¼ tsp black pepper

For the Soup

• 1 tbsp olive oil
• 1 medium onion, diced
• 2 medium carrots, peeled and diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 8 cups low-sodium chicken broth
• 1 cup acini di pepe pasta
• 3 cups fresh spinach, roughly chopped
• Salt and pepper to taste
• ¼ tsp red pepper flakes (optional)

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery; cook until softened, about 5 minutes, stirring occasionally.
2. Add minced garlic and cook for 1 minute until fragrant.
3. Pour in chicken broth, increase heat to high, and bring to a boil.
4. While broth heats, make the meatballs: In a bowl, combine chicken sausage, breadcrumbs, Parmesan, egg, garlic, parsley, salt, and pepper. Mix gently with your hands until just combined—overmixing makes tough meatballs. Form into 1-inch balls (about 20–24).
5. Drop meatballs into the boiling broth. Reduce heat to a simmer and cook for 10 minutes. No need to brown them first; they’ll firm up in the broth.
6. Stir in acini di pepe and cook according to package directions, typically 9–11 minutes, until al dente. Stir occasionally to prevent pasta from sticking.
7. Add spinach and stir until wilted, about 2 minutes. Season with salt, pepper, and red pepper flakes if desired. Taste and adjust.

One bowl of this soup delivers tender meatballs, tiny pasta pearls, and silky spinach in every spoonful. For a fun twist, swap the acini di pepe with orzo or even pearl couscous—it’s equally delicious. Serve with crusty bread to soak up every last drop.

Chicken Sausage & Pumpkin Soup

Drop everything and make this Chicken Sausage & Pumpkin Soup. It's creamy, cozy, and ready in 30 minutes. Brown the sausage, sauté sage, then let the pumpkin puree and nutmeg work their magic.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 25 minutes

Ingredients

• 1 tbsp olive oil
• 12 oz pre-cooked chicken sausage, sliced into rounds
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 tsp fresh sage, chopped (or 1/2 tsp dried)
• 4 cups chicken broth
• 1 can (15 oz) pumpkin puree
• 1/2 tsp ground nutmeg
• 1/2 cup heavy cream
• Salt and black pepper to taste

Instructions

1. Heat olive oil in a large pot over medium-high heat. Add sliced sausage and cook until browned on both sides, about 3-4 minutes. Remove sausage with a slotted spoon and set aside.
2. In the same pot, add onion and cook until softened, about 3 minutes. Stir in garlic and fresh sage, cook 1 minute until fragrant. *Pro tip: Fresh sage adds a deeper flavor—rub the leaves between your fingers before chopping to release oils.*
3. Pour in chicken broth and pumpkin puree, whisking until smooth. Add nutmeg and a pinch of salt and pepper.
4. Bring soup to a gentle boil, then reduce heat to low and simmer for 15 minutes, stirring occasionally. *Tip: If you like a thicker soup, use less broth or add an extra 1/4 cup pumpkin puree.*
5. Return the browned sausage to the pot. Stir in heavy cream and heat through for 2 minutes—do not let it boil, or the cream may curdle. *Tip: For a dairy-free version, swap cream with full-fat coconut milk.*
6. Taste and adjust salt and pepper. Ladle into bowls and garnish with extra fresh sage leaves.

With every spoonful, you get savory sausage, velvety pumpkin, and a hint of nutmeg warmth. Serve it with crusty bread for dunking, or top with crispy sage leaves for crunch.

Chicken Sausage & Roasted Red Pepper Soup

Forget boring soups—this one’s a flavor bomb. Smoky, creamy, and packed with chunks of chicken sausage and sweet roasted red peppers. Ready in under an hour.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 30 minutes

Ingredients

• 1 tbsp olive oil
• 1 lb chicken sausage, casings removed if links
• 1 yellow onion, diced
• 3 cloves garlic, minced
• 2 jars (12 oz each) roasted red peppers, drained and chopped
• 1 tsp smoked paprika
• 1/2 tsp red pepper flakes (optional)
• 4 cups chicken broth
• 1 can (14.5 oz) fire-roasted diced tomatoes
• 1/2 cup heavy cream
• Salt and black pepper to taste
• Fresh basil or parsley for garnish (optional)

Instructions

1. Heat a large pot or Dutch oven over medium-high heat. Add a glug of olive oil—enough to coat the bottom.
2. Add the chicken sausage (casings removed if links) and cook, breaking it up with a spoon, until browned in spots, about 5-7 minutes. Tip: Don't overcrowd—work in batches if needed for a good sear.
3. Transfer the sausage to a plate, leaving the rendered fat in the pot. (If low on fat, add a little more oil.)
4. Reduce heat to medium. Add diced onion and cook, stirring, until softened, about 3-4 minutes. Add minced garlic and cook until fragrant, about 30 seconds.
5. Stir in the chopped roasted red peppers, smoked paprika, and red pepper flakes (if using). Cook for 1 minute to toast the spices.
6. Pour in the chicken broth and fire-roasted tomatoes, scraping up any browned bits from the bottom. Tip: This deglazing step adds tons of flavor.
7. Return the browned sausage to the pot. Bring to a boil, then reduce to a simmer. Let it bubble gently for 15 minutes to meld flavors.
8. Remove from heat. Using an immersion blender, carefully puree about half the soup for a creamy but still chunky texture. (Or transfer 2 cups to a blender and blend, then return.)
9. Stir in a generous splash of heavy cream until fully incorporated. Taste and season with salt and pepper. Tip: Don't boil after adding cream or it might curdle.
10. Ladle into bowls and top with fresh basil or parsley if desired.

You’ve got a bowl of pure comfort—smoky, creamy, with little bites of sausage in every spoonful. Serve with crusty bread for dipping, or spoon it over rice for a heartier meal. Your weeknight dinner just leveled up.

Chicken Sausage & Ramen Soup

A bowl of this chicken sausage ramen soup hits different—savory miso broth, chewy noodles, a jammy egg. Ready in under 30 minutes, it's your new weeknight obsession.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 25 minutes

Ingredients

For the Broth

• sesame oil (a couple of teaspoons)
• garlic (3 cloves, minced)
• ginger (1 tablespoon, grated)
• chicken broth (4 cups)
• white miso paste (2 tablespoons)
• soy sauce (a splash, about 1 tablespoon)

For the Soup

• fully cooked chicken sausage (12 oz, sliced into coins)
• ramen noodles (2 packs, seasoning packets discarded)
• large eggs (4)
• green onions (4, sliced)
• chili crunch (for serving)

Instructions

1. Bring a pot of water to a boil. Gently lower eggs in and cook for exactly 6 minutes (set a timer! That's the secret to jammy yolks). Transfer to an ice bath and peel once cool.
2. In a large pot, heat sesame oil over medium heat. Add garlic and ginger; sauté until fragrant, about 1 minute.
3. Pour in chicken broth and bring to a simmer. Whisk in miso paste until smooth—go slow to avoid clumps. Add soy sauce and simmer 5 minutes.
4. Stir in sliced chicken sausage and cook for 3 minutes until heated through.
5. Meanwhile, bring another pot of water to a boil. Cook ramen noodles according to package directions but drain 1 minute before al dente—they'll soften in the hot broth. Drain.
6. Divide noodles among bowls. Ladle hot broth and sausage over noodles. Halve each soft-boiled egg and place on top. Garnish with green onions and a drizzle of chili crunch.

Velvety broth wraps around every noodle, and that runny yolk creates a sauce you'll want to drink. Pile on extra chili crunch if you're a spice fiend. This bowl is pure comfort with a kick.

Chicken Sausage & Artichoke Soup

Craving a bowl of something cozy but bright? This Chicken Sausage & Artichoke Soup packs Mediterranean punch—tangy lemon, salty parm, and savory sausage—all in under 30 minutes.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 25 minutes

Ingredients

For the Soup

• 4 links chicken sausage (mild Italian style)
• 2 tbsp olive oil
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 1 can (14 oz) quartered artichoke hearts, drained
• 4 cups low-sodium chicken broth
• 1 cup water
• 1 tsp dried oregano
• 1/2 tsp red pepper flakes (optional)
• Salt and black pepper to taste
• 1/2 cup grated Parmesan cheese
• Juice of 1 lemon (about 2 tbsp)
• 2 cups fresh baby spinach (or chopped kale)
• A handful of fresh parsley, chopped (for garnish)

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium-high. Add chicken sausages and cook, turning occasionally, until browned on all sides, about 5 minutes. Transfer to a plate; let cool slightly, then slice into 1/2-inch rounds.
2. In the same pot, add the remaining 1 tbsp olive oil. Sauté onion until softened, 3 minutes. Stir in garlic and cook until fragrant, 30 seconds. (Tip: Scrape up any browned bits from the sausage for extra flavor.)
3. Add artichoke hearts, chicken broth, water, oregano, red pepper flakes, and a pinch of salt and pepper. Bring to a boil, then reduce heat to medium-low and simmer for 10 minutes to meld flavors.
4. Stir in the sliced sausage, Parmesan cheese, and lemon juice. Simmer 5 minutes more. (Tip: For a creamier texture, swirl in a splash of half-and-half at this point.)
5. Add spinach in handfuls, stirring until wilted, about 2 minutes. Taste and adjust salt and pepper. (Tip: If using kale, cook an extra 3 minutes until tender.)
6. Ladle soup into bowls and garnish with fresh parsley. Serve hot.

With its lemony broth, tender artichokes, and just a kick of heat, this soup hits every note—bright, savory, and satisfying. Want extra crunch? Top with croutons or a drizzle of olive oil. It’s a bowl of Mediterranean sunshine that comes together faster than takeout.

Chicken Sausage & Cauliflower Soup

Get ready for the coziest low-carb soup that tastes like comfort in a bowl. Chicken sausage and cauliflower team up with turmeric and coconut milk for a creamy, punchy bowl of goodness.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 30 minutes

Ingredients

Produce

• 1 head cauliflower, cut into florets
• 1 onion, diced
• 3 cloves garlic, minced
• a handful of fresh cilantro

Protein

• 4 chicken sausages (about 12 oz), sliced into rounds

Pantry

• 1 tbsp olive oil
• 4 cups chicken broth
• 1 can (13.5 oz) full-fat coconut milk
• 1 tsp turmeric
• salt and pepper to taste

Instructions

1. Heat olive oil in a large pot over medium-high heat.
2. Add sliced chicken sausage and cook until browned on both sides, about 3-4 minutes. Remove to a plate.
3. In the same pot, add onion and garlic; cook until fragrant and softened, about 2 minutes.
4. Add cauliflower florets, chicken broth, turmeric, salt, and pepper. Bring to a boil.
5. Reduce heat to medium-low, cover, and simmer until cauliflower is fork-tender, about 15 minutes.
6. Tip: For a smoother soup, use an immersion blender to puree half the soup. For chunky texture, leave some florets whole. If using a countertop blender, allow soup to cool slightly first to prevent splatters.
7. Return the cooked sausage to the pot, then stir in the coconut milk. Heat through for 2-3 minutes.
8. Taste and adjust seasoning. Tip: Add a squeeze of lime for brightness if desired.
9. Ladle into bowls and garnish with fresh cilantro.

Rich, creamy, and packed with flavor, this soup is perfect for meal prep or a quick weeknight dinner. Serve with a side of crusty keto bread for dipping. You'll want to make this on repeat.

Chicken Sausage & Pear Soup

Get ready for a soup that flips the script: savory chicken sausage meets sweet ripe pears with a tangy balsamic kick. It’s like fall in a bowl but year-round approved.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 30 minutes

Ingredients

• 4 links of your favorite chicken sausage, sliced
• 2 ripe pears, cored and chopped (leave skin on for color)
• 2 shallots, thinly sliced
• a splash of balsamic vinegar (about 2 tbsp)
• 4 cups low-sodium chicken broth
• a glug of olive oil
• salt and pepper to taste
• a few sprigs of fresh thyme (optional)

Instructions

1. Heat a glug of olive oil in a large pot over medium-high. Add the sliced chicken sausage and cook until browned on both sides, about 5-7 minutes. Remove with a slotted spoon and set aside. (Tip: Don't crowd the pan; work in batches if needed for better browning.)
2. In the same pot, add the shallots and cook for 2 minutes until softened. (Tip: The fond left from the sausage adds flavor.)
3. Add the chopped pears and cook for 3-4 minutes until they start to soften and caramelize. (Tip: Use pears that are just ripe—firm but give slightly to pressure.)
4. Pour in a splash of balsamic vinegar and stir, scraping up any browned bits. Let it reduce for 1 minute.
5. Add the chicken broth and bring to a boil. Lower heat and simmer for 15 minutes.
6. Return the sausage to the pot and add fresh thyme if using. Simmer for another 5 minutes. Season with salt and pepper. (Tip: Taste and adjust balsamic if needed—it should be a gentle tang, not overpowering.)
7. Serve hot.

Silky from the pears and hearty from the sausage, this soup is comfort with a twist. For extra crunch, top with toasted walnuts or a dollop of crème fraîche.

Conclusion

Yield yourself to the comfort of these 20 chicken sausage soup recipes! Each one promises warmth and flavor. Try a few, drop us a comment with your favorite, and share this roundup on Pinterest to spread the cozy vibes.

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