This rich and creamy Italian sausage mushroom soup is a comforting and balanced meal with noticeably deep, savory flavors. The combination of Italian sausage and a trio of mushrooms creates an incredibly hearty and complex base.
A splash of white wine brightens the broth, while fresh herbs and a touch of cream round it into a perfectly satisfying winter dinner. It's a sophisticated yet deeply cozy dish that promises to be a new family-favorite!
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🗝️ Recipe's key points
- Creamy Italian mushroom soup is just as delicious the next day - perfect as a make ahead dish!
- It's ultra comforting and hearty with a healthy balance of protein, vegetables, and creamy consistency. The mushrooms add rich flavor and irresistible contrasting texture.
- This Italian mushroom soup with sausage is great for chilly months. But don’t let that stop you from enjoying it year-round, just like I do!
This mushroom soup with Italian sausage is a satisfying, adaptable soup you'll want to make again and again!
🛒 Ingredients
This is an overview of the ingredients. You'll find the full measurements and instructions in the recipe card (printable) at the bottom of the page.
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- Italian sausage – Provides a savory, meaty depth to this soup. Feel free to use sweet Italian sausage or hot Italian sausage if you enjoy a slightly spicy version.
- Onion – Offers a sweet, aromatic foundation
- Herbs (dried sage and thyme) - Contribute earthy, herbal notes.
- Garlic – Adds a pungent, aromatic kick.
- Fats (butter, olive oil) – I've used oil to brown the sausage and butter for the mushrooms. Both create a rich base for browning and sautéing.
- Mushrooms (baby bellas, shiitake, dried porcini) – The combination of these different types of mushrooms all work together to deliver a deep, earthy, umami flavor and meaty texture.
- Flour – Thickens the soup.
- White wine – Provides acidity and brightness, deglazing the pot. I prefer to use a dry white wine you would actually drink (like Sauvignon Blanc or Pinot Grigio) for best flavor.
- Chicken broth – Forms the main savory cooking liquid for the soup. Choose a low-sodium broth for better control of the level of salt in this dish, if needed.
- Whipping cream – Imparts a luxurious, smooth, and creamy finish.
- Fresh thyme (optional) – A lovely garnish added to each bowl together with reserved softened mushrooms.
🗒 Instructions
This is an overview of the instructions. Full instructions are in the recipe card at the bottom of the page.
- Soak the dried porcini mushrooms in a bowl and cover them with boiling water or broth (1 cup of preferred liquid per ounce of mushrooms). Let them soak while preparing the rest of the ingredients, for at least 15-30 minutes, or until soft.
- Heat oil over medium heat in a Dutch oven or other heavy-bottomed pot, and add the sausage. Break the sausage into small pieces with a spatula.
- Once it begins to brown, add the onion. Cook for another 5 minutes or until the onion is translucent and the sausage is browned.
- Add sage, thyme, and garlic. Cook for another minute.
- Set the browned sausage aside, transferring the mixture to a dish. Strain the liquid from the soaked mushrooms through a fine-mesh sieve, reserving the rich, flavorful liquid for later use.
- Chop the rehydrated mushrooms into small, bite-size pieces.
- Melt 1 tablespoon butter in the emptied Dutch-oven. Brown the mushrooms in three batches. Each batch should take about 6 minutes. Stir them every 2 minutes. This helps them get a nice brown color without crowding the pan. Make sure to add 1 tablespoon of butter to the pot between each batch.
- Add back all the sautéed mushrooms to the Dutch oven together with the chopped rehydrated porcini mushrooms.
- Add in the remaining 1 tablespoon butter with the sausage mixture.
- Sprinkle flour over the ingredients, and stir until everything is evenly coated. Cook for about a minute, stirring constantly so it doesn’t stick and burn.
- Add white wine and simmer until most of the liquid has evaporated.
- Add the chicken broth and the porcini rehydrating broth (the reserved strained liquid from the soaked mushrooms).
- Add the whipping cream.
- Cook the assembled soup until warm and thickened.
- Serve this creamy mushroom soup with a sprinkle of thyme leaves and a few reserved sautéed mushroom slices.
🍄🟫 How to rehydrate porcini mushrooms
Soak the dried porcini mushrooms in a bowl with 1 cup of boiling water or hot chicken broth for each ounce of mushrooms. Let them sit for 15 to 30 minutes until they are soft.
Strain the liquid through a fine sieve to remove grit, reserving the rich broth.
Chop the softened mushrooms into bite-sized pieces.
🥫 Storage
Store leftover mushroom sausage soup in an airtight container in the fridge for 3-5 days. You can also freeze this soup for up to 3 months and thaw it overnight in the fridge when ready to enjoy again.
Reheat thawed or chilled soup in a pot over low heat until heated through, stirring in a splash of cream or broth. You can reheat smaller portions of this creamy mushroom sausage soup in serving bowls in the microwave.
📚 Variations
- Gluten-free: Use corn starch instead of all-purpose flour to make this creamy mushroom soup recipe gluten-free.
- Alcohol-free: Omit the white wine if you don't want to cook with alcohol under any circumstances. You can add a splash of apple cider vinegar or lemon juice. This will give a nice acidity to balance the soup's richness and boost the broth.
- Broth: Use vegetable broth instead of chicken broth, if you prefer.
- Spicy kick: Use hot Italian sausage or mix in some cayenne pepper or red pepper flakes for a slight kick of heat.
- Vegetarian: Skip the sausage and make the soup heartier by adding wild rice and veggies like celery and carrots.
- Smoother consistency: After cooking, puree a portion of the soup and stir it back in for a creamy texture.
- Garnish: Add a sprinkle of grated Parmesan, Pecorino Romano, or Gruyère to each serving for extra richness and flavor.
👩🏻🍳 Tips
- I like to reserve some of the sautéed mushroom slices to use as tasty garnish when serving this soup. This is optional, of course, but it does add a touch of sophistication to each bowl as well as textural contrast!
- For additional flavor, cover the dried porcini mushrooms in broth (chicken broth or beef broth) instead of boiling water. Don't forget to reserve the strained liquid to include in the soup mixture towards the end - it adds an incredibly rich flavor.
- Avoid overcrowding the Dutch-oven when browning the mushrooms. They need enough space to develop a brown coloring and soft texture without steaming. For this reason, I highly recommend cooking them in batches as per the recipe directions.
- After sprinkling the flour, cook it for the full minute while stirring. This removes the raw flour taste and allows it to properly thicken the soup later.
- Use the method for soaking and straining the dried porcini mushrooms to then use that rich and flavorful liquid in other dishes, such as soups and stews, pasta and risotto, or even when making sauces and gravy!
🤔 FAQs
What mushrooms are best for creamy mushroom soup?
For the deepest flavor, a three-mushroom blend is ideal — exactly like the one you used! Baby bella mushrooms add a rich, earthy flavor. Shiitake mushrooms bring savory umami notes. Dried porcini mushrooms give the soup a bold, woodsy taste. This combination creates a luxurious Italian mushroom soup that tastes slow-simmered and restaurant-quality.
Sure! You can replace dried porcini mushrooms with fresh mushrooms, such as cremini or shiitake. They won’t have the same depth, but they’ll work in a pinch. For similar richness, add a small splash of extra broth, soy sauce, or mushroom stock to boost umami flavor.
Can I make this soup without wine?
Absolutely. If you prefer to cook without alcohol, substitute the white wine with:
•Extra chicken broth
•A splash of apple cider vinegar or lemon juice to add brightness
You’ll still get a delicious, well-balanced creamy mushroom sausage soup with great flavor.
How do I make mushroom soup thicker?
This soup naturally thickens thanks to the flour and cream, but if you want an even thicker texture:
•Add an extra tablespoon of flour to the sauté step.
•Let the soup simmer uncovered for a few additional minutes.
•Stir in a touch more cream or grated Parmesan cheese.
Each option adds depth to this Dutch-oven creamy mushroom soup without altering its rich flavor.
Can mushroom sausage soup be frozen?
Yes! This soup freezes well with just a slight adjustment:
•Allow the soup to cool thoroughly.
•Freeze in airtight containers for up to 3 months.
•When reheating, warm gently over low heat and whisk in a splash of cream or broth to refresh the texture.
This makes it perfect for cozy make-ahead meals on chilly days!
📗 Related Recipes
Looking for more comforting soups for winter? These three soups build flavor around hearty Italian ingredients that'll keep you warm and satisfied.
- Butternut Sausage Orzo Soup - A quick, one-pot soup with spicy Italian sausage, orzo, and butternut squash in a creamy broth. It's finished with fresh thyme and spinach for a perfect 30-minute meal.
- Roasted Mushroom Steak Soup - Featuring fork-tender beef simmered in a hearty mushroom-infused broth. Sautéed mushrooms, garlic, and onion create a rich, satisfying soup.
- Italian Meatball Soup - This zesty, vegetable-loaded soup features tender, juicy Italian meatballs in a flavorful broth, ideal for a cozy meal.
🍽 What to serve with creamy mushroom soup with Italian sausage
Enjoy this tasty soup with your favorite soup dippers - homemade dinner rolls, a slice of garlic cheesy bread, or cheddar cheese muffins.
This hearty mushroom soup is also great with a lighter side dish, such as arugula salad.
🔪 All Our Way recommends the following
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You’ll need the following items to make this recipe successfully.
- Dutch oven – Provides even, consistent heat for browning and simmering.
- Chef's knife – Used to cleanly slice the mushrooms, onion, and garlic.
- Cutting board – A stable and sanitary surface for prepping all ingredients.
- Dry measuring cups – Ensures accuracy with ingredients like flour.
- Liquid measuring cup – Used to precisely measure the wine, broth, and cream.
- Measuring spoons – For measuring small amounts of herbs and spices like sage and thyme.
- Wooden mixing spoon – Its gentle, non-scratch surface is ideal for stirring and scraping the pot.
📞 Chiacchierata (chat)
There’s something magical about a pot of soup simmering on the stove. The smell of garlic, herbs, sausage, and mushrooms fills the air. It all comes together in one cozy scodella (bowl). This Creamy Italian Mushroom Soup with Sausage is everything I love about comfort food. It's hearty and rich, with a touch of fancy from the wine and porcini mushrooms. Best of all, it's simple enough for any weeknight dinner.
This is the kind of minestra (soup) you scoop into your favorite big bowl. Grab a slice of crusty bread and get cozy while the chilly weather does its thing outside. It's satisfying without being too heavy. It's comforting without feeling dull. That three-mushroom mix really makes it special! Trust me, one spoonful and you’ll be saying “Buonissimo!” right along with me.
I hope this soup finds its way into your regular rotation the same way it has into mine. Whether you make it for date night, family dinner, or just a quiet evening curled up on the couch, it’s always a winner. From my cucina to yours — buon appetito, amici! 🍄❤️
Tutti a tavolo, è pronto!
If you love this recipe please give it 5 stars ⭐️⭐️⭐️⭐️⭐️.
What's new? Check out my All Our Way Store on Amazon. We'll be adding more items we love and use or wish we had to make cooking fun and easy.
📖 Recipe
Creamy Italian Mushroom Soup with Sausage
Equipment Needed
Ingredients
- 1 lb Italian sausage we use spicy or hot but use whatever your family likes
- 1 medium onion diced
- ½ teaspoon dried sage
- ½ teaspoon dried thyme
- 3 cloves garlic minced
- 4 tablespoon butter
- 1 tablespoon olive oil
- 24 oz. mushrooms I used 16 oz. baby bellas brown mushroomsand 8 oz. shiitake mushrooms cleaned and sliced
- 1 oz. dried porcini mushrooms rehydrated with 1 c. of the chicken broth** See notes
- 4 tablespoon flour
- 1 cup white wine
- 32 oz. chicken broth - divided using 1 cup hot broth for the dried porcini mushrooms
- ¾ cup of whipping cream
Instructions
- In a Dutch oven or other heavy-bottomed pot, heat the oven to medium and add the sausage. Break apart the sausage into small pieces with a wooden spatula. Once it begins to brown, add the onion.
- Cook for an additional 5 minutes, or until the onions are translucent and the sausage is browned. Add sage, thyme, and garlic, and cook for an additional minute. Set aside the sausage mixture.
- In the now-empty Dutch oven, melt 1 tablespoon butter and add 1 tablespoon olive oil. Brown the mushrooms in three batches to avoid crowding the pan. Cook each batch for about 6 minutes, stirring every 2 minutes; they need time to develop some brown color. Set each batch aside as it browns. Add 1 tablespoon butter before adding each of the second and third batches. (You may want to save some of the sliced sautéed mushrooms to sprinkle on top as you serve.)
- Add the last tablespoon of butter to the Dutch Oven. Then, mix in the sautéed mushrooms, chopped rehydrated porcini mushrooms, and the sausage mixture.
- Sprinkle flour over ingredients, and stir until everything is evenly coated. Cook for about a minute, stirring constantly so it doesn’t stick and burn.
- Add the white wine and simmer until most of the liquid is evaporated.
- Add chicken broth, the porcini rehydrating broth, and whipping cream. Cook until warm and thickened.
- Serve with a sprinkle of thyme leaves and a few of the reserved sautéed mushroom slices.
Notes
- Soak the dried porcini mushrooms in a bowl. Cover them with boiling water or broth; about 1 cup of water per ounce of mushrooms. Let them soak for at least 15-30 minutes, or until soft.
- Strain and save the liquid: After soaking, pour the liquid through a fine-mesh sieve or coffee filter. This will remove any grit while keeping the rich, tasty liquid.
- Chop the mushrooms: The rehydrated mushrooms will be chewy, so chop them into smaller, bite-sized pieces.
- Soups and stews: Add the chopped mushrooms and the reserved liquid to enhance the broth.
- Pasta and risotto: Sauté the chopped mushrooms and use the soaking liquid to create a flavorful sauce or add it to your risotto base.
- Sauces: Stir them into creamy sauces, pan sauces, or gravies.
Nutrition
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