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What a perfect way to warm up on a cold night, this Sausage Stroganoff Soup is a quick and easy, hearty soup idea that is so delicious!

Sausage Stroganoff Soup in a brown bowl.

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Sausage Stroganoff Soup recipe

Living in Arizona, I don’t’ feel like we get many dreary, cold, or rainy days. It’s actually kind of funny because when we do get them, they’re a big deal to the locals. I look forward to them because they’re the perfect days to make a big pot of soup!

Sausage Stroganoff Soup in two brown bowls.

Many of you know that I’m a big fan of soup. I think it’s one of the few things we could eat that I would never get tired of! When the temperatures start creeping up into the 80s, 90s, 100s, and into the 110s … I just can’t bring myself to eat many bowls of soup. No matter how much I love it. It’s too gosh darn hot – I’m just trying to keep from melting! For real, though.

If I had to rank this soup, it would definitely be in my top 5 – because it’s quick, easy, and most importantly, delicious! I’ve had this recipe for so many years and I’ve slightly adapted it over time to what it is today. It really is perfect when the weather is crappy or it’s cold! You just have to try it for yourself to see!

Sausage Stroganoff Soup in a brown bowl and a spoon.

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Sausage Stroganoff Soup in a brown bowl.
5 from 5 votes
Servings: 8 servings

Sausage Stroganoff Soup

By Jamie Sherman
The perfect way to warm up on a cold night, this Sausage Stroganoff Soup comes together quickly!
Prep: 5 minutes
Cook: 30 minutes
Total: 35 minutes
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Ingredients 

  • 1 pound breakfast sausage roll
  • 2 – 3 cloves garlic, minced
  • 4 ounces fresh mushroom, cleaned and chopped
  • 1 package scalloped potatoes, 5-6 oz.
  • 4 cups chicken broth
  • 1 cup half-and-half
  • 1 cup sour cream, 8 oz.
  • 2 tablespoons Dijon mustard
  • Paprika, optional
  • Chopped parsley, optional

Instructions 

  • In a large soup pot, cook and crumble the sausage until it is no longer pink. Add the garlic and mushrooms and cook an additional 3-4 minutes or until the mushrooms are softened.
  • Stir in the contents of the sauce packet and the potatoes. Add the chicken broth. Bring the mixture to a boil. Reduce heat and simmer, uncovered, for about 15 minutes, or until the potatoes are tender.
  • Stir in the half-and-half, sour cream and mustard. Heat through but DO NOT BOIL.
  • Sprinkle individual servings with paprika and parsley, if desired.

Notes

  • Use your favorite type of mushrooms. Feel free to use the entire 8 oz package if you love mushrooms!
  • Any flavor of potatoes works – try a sour cream option.

Nutrition

Calories: 309kcal, Carbohydrates: 10g, Protein: 12g, Fat: 25g, Saturated Fat: 10g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 9g, Trans Fat: 0.1g, Cholesterol: 71mg, Sodium: 874mg, Potassium: 374mg, Fiber: 1g, Sugar: 3g, Vitamin A: 335IU, Vitamin C: 8mg, Calcium: 77mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Jamie

Jamie Sherman founded Love Bakes Good Cakes in February 2012. She is a self-taught home cook passionate about sharing easy, delicious, and family-friendly recipes. From comforting classics to irresistible desserts, I believe homemade food brings people together. Join me on my journey of creating and sharing meals that bring joy to every table!

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20 Comments

  1. Donna says:

    I know this is an old recipe and I doubt you'll see this message — but just in case!! I really want to make this but I have looked in the three big markets in my area for frozen scalloped potatoes, and unless I'm not looking in the right freezer area, I cannot find them at all!! Any hints – substitutes???

    Reply
    1. Jamie says:

      Hi Donna! You can find the scalloped potatoes in the same area as the instant mashed potatoes in your store! I hope that helps and I hope you enjoy the recipe – it really is a good one!

      Reply
    2. Donna says:

      thank you Jamie – I got mixed up in my mind (not new news!! ha ha) and thought it was frozen but now see it isn't. I'm getting them today!! Thank you so much

      Reply
    3. Jamie says:

      I'm mixed up most days, so, I totally get it! 🙂 Enjoy the recipe!

      Reply
    4. Donna says:

      Jamie – just so you know this is now one of my all time favorites!! I made it a few times to give to the missionaries in my ward and they actually keep requesting it!! Thanks for your awesome recipes!!

      Reply
  2. Food Done Light says:

    Really interesting recipe with the package of scallop potatoes. What a great time saver. Thanks for sharing on Thursdays Treasures.

    Reply
  3. Debi Bolocofsky says:

    Jamie,
    This looks delicious. I love soup in the winter. Thanks so much for sharing with last weeks Wednesday's Adorned From Above Link Party.
    Happy Thanksgiving.
    Debi @ Adorned From Above
    http://www.adornedfromabove.com

    Reply
  4. Miz Helen says:

    Wishing you and your family a very Happy and Blessed Thanksgiving. Thank you so much for sharing with Full Plate Thursday and hope to see you soon!
    Miz Helen

    Reply