Andouille Sausage Soup

10 Servings
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Andouille Sausage Soup is a cozy dish with spicy sausage, warm seasonings, filling potatoes, and it’s all topped off with sour cream and hot sauce.

This easy Soup Recipe is sure to warm you right up even on the coldest nights. If you love comforting dinners like Classic Minestrone Soup and Easy Italian Chicken Soup, then be sure to try this spicy soup recipe next!

Andouille Sausage Soup in serving bowls with sour cream

Nothing can make you quite as cozy as a piping hot bowl of soup. This easy weeknight dinner is the perfect comfort food with bold flavors that are sure to have your family asking for second helpings. The deep flavors come from the delicious smoked sausage mixture, onions, green peppers, tomatoes, easy spices, and Worcestershire sauce. Then for some extra heat, you can top it all off with hot sauce and enjoy.

Smoky Andouille Soup is filling enough to be a complete meal on its own, but you can also serve it with some more of your favorite comfort foods as a side dish. Cornbread, Coleslaw, or Dinner Rolls would all taste delicious with this smoked sausage dish. This Soup would also be a great option to take to your next potluck and keep it warm the whole time in a big slow cooker.

Andouille Sausage Soup collage

More Soup Recipes

The directions for this soup are pretty straightforward, making it an easy meal to throw together on rushed nights. Prep the sausage and vegetables, then add all the ingredients together in a dutch oven or large stockpot over medium-high heat. Then lower the heat and keep it simmering. The cooking time is just 20 minutes. Put it in individual bowls for serving and add sour cream and hot sauce to taste.

What is Andouille Sausage?

Smoked Andouille Sausage is a slightly spiced sausage made with pork originating from France. Unlike many sausages that are made with ground meat, Andouille Sausage is made with chunky sized pieces of pork. It has a unique flavor due to its blend of spices.

During the prep time, slice the 12 ounces of andouille sausage into thin half rounds. You’ll cook them until the meat is rendered as the first step in the recipe.

Andouille Sausage Soup in ladle

How to Make Andouille Sausage Soup

  • Sausage: In a large stockpot, cook the sliced Andouille Sausage on medium heat until browned and the fat has rendered out.
  • Veggies: Remove the sausage, set aside, then cook onions, carrots, celery, green bell peppers, and garlic until vegetables are translucent and softened.
  • Broth: Add the thyme, diced potatoes, crushed tomatoes, Worcestershire sauce, salt, pepper, beef broth, and return the Andouille Sausage to the pot. Stir it well.
  • Serve: Simmer, uncovered for 20 minutes. Remove from heat and serve with sour cream and hot sauce if desired.
Can I use a different sausage in this soup?

Andouille Sausage has a uniquely spiced, smoky flavor that you won’t find in other sausages. Quite simply, it will no longer be Andouille Sausage Soup if you don’t use Andouille Sausage so stick with it when making your soup.

Why do I have to cook my Andouille Sausage before adding it to the soup?

Cooking the sausage will render out the fat, otherwise it would render in your soup and you’ll have fat floating on the top of your soup when you serve it. Browning the sausage a little also helps bring out the flavors of the meat and seasonings.

Can I make Andouille Sausage Soup in the slow cooker?

Andouille Sausage Soup is already so quick and easy to make, but it can come together even easier if you want to use your slow cooker to make it while you go on about your day. There is a recipe for you to follow farther down in this post.

Is Andouille Sausage very spicy?

Andouille Sausage takes most of its flavor from the garlic and smoke flavor in the sausage. While it does have a bit of a spicy flavor, most people would describe it as mild or maybe medium at the most. However, some varieties might have extra spice to them, and will be labeled as such. Be sure to read packaging and ask at the store if you have any questions.

Variations on Andouille Sausage Soup

  • Seasonings: There are plenty of different seasonings you can add to make a deeper flavor in your soup. Try mixing in some extra salt and pepper, minced cloves of garlic, Cajun seasonings, fresh parsley, dried oregano, fresh thyme, Creole seasoning, cayenne pepper, and bay leaf. If you add in a bay leaf, make sure to take the bay leaf out of the soup before serving.
  • Chicken or Turkey: You can substitute chicken or turkey Andouille Sausage in this recipe. Make sure the package you buy says it is Andouille Sausage so it will have that same flavor with all the seasonings you want for your soup.
  • Add-Ins: Along with green bell peppers, you can add in yellow or red bell pepper, chopped onion, roasted diced tomatoes, cremini mushrooms, green onions, small white onion, or add some kale to make a sausage and kale soup. You can also cook some white rice or pasta al dente to add to the soup and make it more filling.
  • Beans: You can make this into white bean soup with white kidney beans, navy beans, or cannellini beans. You could also mix in red kidney beans or black beans.
  • Cheese: For some melty cheese in your soup, add cheddar cheese, provolone, mozzarella, or parmesan on top.
  • Cooking Liquid: For the warming broth you can use chicken stock or vegetable broth in place of the beef broth. For more flavorings in the liquid mix in tabasco, hot pepper sauce, or liquid smoke.
Andouille Sausage Soup in serving bowl with sour cream

Slow Cooker Andouille Sausage Soup

  • In a large saucepan add the Andouille sausage and cook it on medium heat until the fat is rendered.
  • Add the sausage, onions, carrots, celery, green bell pepper, garlic, thyme, potatoes, crushed tomatoes, Worcestershire sauce, salt, pepper, and beef broth to the crockpot.
  • Cover the slow cooker and cook on low for 6-8 hours or high for 3-4 hours.
  • Ladle into individual bowls, and top it off with sour cream and hot sauce if desired.

What to Serve With Andouille Sausage Soup

How to Store Andouille Sausage Soup

  • Serve: Don’t leave Andouille Sausage Soup at room temperature for more than 2 hours.
  • Store: Once you have cool soup, you can put it in an airtight container to store in the fridge. It will keep well for 3-4 days kept sealed in the fridge.
  • Freeze: To keep the soup longer, put it in the freezer. It will stay good for up to 3 months.

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Andouille Sausage Soup

Andouille Sausage Soup is a cozy dish with spicy sausage, warm seasonings, filling potatoes, and it’s all topped off with sour cream and hot sauce.
Yield 10 Servings
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Soup
Cuisine French Inspired
Author Sabrina Snyder


  • 12 ounces cooked andouille sausage links , sliced
  • 2 yellow onions , diced
  • 2 carrots , diced
  • 2 stalks celery , thinly sliced
  • 1 green pepper , diced
  • 3 garlic cloves , minced
  • 1 teaspoon dried thyme
  • 2 pounds Yukon potatoes , peeled and diced
  • 28 ounces crushed tomatoes
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon kosher salt
  • 1/2 teaspoon coarse ground black pepper
  • 4 cups beef broth
  • 1 cup sour cream
  • hot sauce , optional


  • To a large stockpot, add the Andouille sausage on medium heat and cook until fat has rendered and slices are browned.
  • Remove sausage and add in onions, carrots, celery, green bell pepper, and garlic. Cook, stirring occasionally, until vegetables are translucent and softened.
  • Add in the thyme, potatoes, crushed tomatoes, Worcestershire sauce, salt, pepper, beef broth, and Andouille sausage, and stir well.
  • Bring to a simmer, uncovered, and cook for 20 minutes. Remove from heat and serve with sour cream and hot sauce (optional).


Calories: 279kcal | Carbohydrates: 28g | Protein: 12g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 43mg | Sodium: 1022mg | Potassium: 944mg | Fiber: 5g | Sugar: 7g | Vitamin A: 2454IU | Vitamin C: 38mg | Calcium: 89mg | Iron: 3mg
Andouille Sausage Soup collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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