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Sausage Cream Soup Recipe

sausage cream soup side shot

It supposed to be spring here in New York, but winter keeps peeking every now and then. For the past three days, the temperature been dropping mostly in the morning and late afternoon. I miss summer for I feel the cold deep inside my bones and it’s not a pleasant feeling. Fortunately, I do have friends and they keep me warm and happy, today I’ll introduce one and I just might introduce another if the weather stayed the same. Kindly meet one of my helpful friends Sausage Cream Soup.

sausage cream soup served with a spoon

Making Sausage Cream Soup.

I love this soup since it’s made with everything I like, corn, sausage, spaghetti, milk, and butter. This Sausage Cream Soup is creamy and can replace a meal. Yes, this soup can fill you up but it is light on the stomach and in winter can keep you warm for a long time.

sausage cream soup overhead shot of the soup

I have used beef sausage but you can use any type you like, one thing, though, careful with the salt. Some sausages are salty so add salt accordingly.

sausage cream soup showing creamy soup

In case you like creamy textured soups, then you might like my Chicken Mushroom Cream Soup, another soup that’s full of flavor.

Now since we are talking about soups, let me suggest a bread which is a great match for both soup, it’s French Olive Bread.  

sausage cream soup in a mug

Follow me on Instagram, and if you happen to make any of my recipes, please post the picture and mention me in your post, or use this hashtag #munatycooking. I would love to see your creation.

As for my recipe, here you go!

sausage cream soup 8

Sausage Cream Soup Recipe

Sausage Cream Soup is exactly what you need not only in winter to keep you warm, but anytime you need to feel full and satisfied.
5 from 1 vote
Print Rate
Course: Soup
Cuisine: American
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 3
Author: Muna Kenny


  • ½ cup corn
  • ½ cup beef sausage cut in cubes cooked
  • 2 tablespoon chopped onion
  • 1 minced garlic clove
  • ¼ teaspoon black pepper
  • ¼ teaspoon allspice
  • 1 tablespoon all-purpose flour
  • 2 cup chicken stock at room temperature
  • 1/3 cup milk
  • ¼ cup uncooked spaghetti broken
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1/4 cup bell pepper cut into small cubes
  • Salt to taste


  • Cook the spaghetti as per the instruction on the box. Keep aside.
  • In a pan, add the butter and oil, when hot sauté the onion until translucent.
  • Add the garlic, corn, and flour, stir on medium heat for one minute.
  • Pour the stock while stirring to avoid lumps. Season with salt, black pepper, and allspice.
  • Let it come to a boil. Add the sausage, spaghetti, and bell pepper, let it boil for two minutes then add the milk.
  • Let the soup simmer for 5 minutes.
  • Serve hot.
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  1. It’s good that you have this friend of yours, the Sausage Cream Soup to keep you company. I would love it too if it will accompany me too one of these days. I love how creamy it looks! 🙂

    • munatycooking

      Thanks Nagi, the cold weather is just something I don’t think I’ll ever get used to!

  2. 5 stars
    I double the portions and made a big pot of cream soup. So good it warms me up👍🏼

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