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This creamy, hearty Dill Pickle and Sausage Soup takes my classic Polish-style Easy Dill Pickle Soup and makes it even heartier by adding crumbled breakfast sausage, browned right in the pot for extra savory flavor in every bite – and packs even more creamy, delicious flavor with bigger chunks of potatoes, and even more dill and pickle flavor!
This soup is tangy, creamy, loaded with potatoes and fresh dill, and tons of crumbled sausage, so it can fill up even hungry teens, like mine!
This one has become a regular in our house, especially on cold days when we want something warm and a little different from the usual soup rotation. If you like this soup, be sure to try my Polish Bigos Stew!
Why You’ll Love This Recipe
- Crumbled breakfast sausage adds heartiness and savory flavor, turning this into a filling main-dish soup
- Browning the sausage first builds extra flavor into the whole pot from the very first step
- Tangy dill pickle flavor and creamy broth make this a genuinely unique, crave-worthy soup
- One pot, simple ingredients, and leftovers taste just as good the next day
Dill Pickle and Sausage Soup Ingredients
- 1 lb ground breakfast sausage (Jimmy Dean style) – browned and crumbled, this adds hearty, savory flavor and turns the soup into a filling main dish
- 1 tablespoon extra virgin olive oil or butter, if needed – used to sauté the vegetables if the sausage doesn’t render quite enough fat on its own
- 1 leek (white and light green parts, diced) – adds a mild, slightly sweet onion flavor to the base of the soup
- 2 stalks celery, diced – adds a savory, aromatic backbone to the broth
- 1 onion, diced – deepens the flavor base alongside the leek
- 1 jar dill pickles, diced (reserve a few slices for garnish) – the star of the dish; both the pickles and their brine give the soup its signature tang
- 6 cloves garlic, finely minced – adds savory depth and aroma
- 3 large potatoes, peeled and diced into 1-inch chunks – makes the soup hearty and filling, and helps thicken the broth as they soften
- 1 tablespoon dried marjoram – a classic Polish seasoning with an earthy, slightly sweet flavor
- Salt and pepper, to taste – rounds out and balances all the flavors
- 8 cups chicken stock – the base of the soup, adding richness and body
- ¼ cup heavy cream – adds a creamy, velvety texture to the finished soup
- 2 tablespoons chopped fresh dill – adds fresh, bright herbal flavor that ties the whole dish together
Equipment Needed To Make Pickle Soup
- Large dutch oven or soup pot
- Wooden spoon or potato masher
- Ladle
- Cutting board and knife
How to Make Dill Pickle and Sausage Soup Step By Step
Soften Onions
In a large dutch oven over medium-high heat, add olive oil and onions to pot and cook to soften, about 4 minutes.
Brown the Sausage
Add sausage to onions to cook the ground breakfast sausage, breaking it into crumbles as it browns, about 5-7 minutes.
Soften Vegetables
Add the leek, carrots, celery to the pot. Cook until softened and lightly browned, about 6 minutes, stirring occasionally.
Build Soup
Stir in the garlic and cook until fragrant, about 2 minutes. Add the diced pickles, reserving the pickle brine.
Simmer
Reduce heat and simmer until the potatoes are soft and the soup has slightly reduced, about 15-20 minutes. Lightly mash some of the potatoes against the side of the pot with a spoon to thicken the broth, leaving some chunks for texture.
Stir in Cream
Remove the pot from heat and slowly whisk in the heavy cream. Return to low heat and let thicken for about 5 minutes, stirring occasionally.
Serve
Ladle into bowls and top with reserved pickle slices and fresh chopped dill.
Tips and Tricks for the Best Dill Pickle and Sausage Soup
- Browning the sausage first and cooking the vegetables in the rendered fat builds extra layers of flavor into the whole pot
- Don’t drain the pickle jar – the brine is what gives this soup its signature tangy flavor
- Mash some, but not all, of the potatoes for a soup that’s both creamy and hearty with texture
- Add the cream off the heat and whisk it in slowly to prevent it from curdling
- Taste before adding extra salt – both the sausage and pickle brine already bring a good amount
Why Remove the Pot from Heat before adding cream?
Cream can curdle when it hits a hot, acidic broth like this one. Taking the pot off the heat before whisking in the cream keeps everything smooth – just don’t let it come back to a hard boil once the cream is in, keep it gentle so it doesn’t break.
Sausage and Pickle Soup Storage & Make-Ahead
Store leftover soup in an airtight container in the fridge for up to 4 days. The flavors deepen overnight, so leftovers are often even better the next day.
To freeze, let the soup cool completely, then store in a flat, freezer-safe bag or container for up to 4 months. Freezing flat helps it thaw more evenly. Note that the cream-based broth may look slightly separated after freezing and thawing – simply whisk or stir well while reheating to bring it back together.
To reheat, thaw overnight in the fridge if frozen. On the stovetop, add a splash of water or stock and warm gently over medium-low heat, stirring occasionally. In the microwave, heat in 1-minute intervals, stirring between each, until warmed through.
Variations to Try
- Kielbasa Dill Pickle Soup – swap the crumbled breakfast sausage for sliced kielbasa for a more traditional Polish-style protein
- Ground Beef Dill Pickle Soup – use ground beef instead of sausage for a slightly different, equally hearty flavor
- Spicy Sausage Pickle Soup – use a spicy breakfast sausage for extra heat and flavor
- Lighter Version – skip the sausage browning fat and use olive oil instead, and swap the heavy cream for half-and-half for a lighter soup
What to Serve with Dill Pickle and Sausage Soup
This hearty soup pairs perfectly with crusty bread or a warm baguette for dipping, a simple side salad to balance the richness, or soft pretzel rolls for a fun, Eastern European-inspired spread.
Dill Pickle and Sausage Soup FAQs
Yes, kielbasa, Italian sausage, or ground breakfast sausage all work well – just brown it first for the best flavor.
Yes, the brine is what gives this soup its signature tangy flavor. Don’t drain and discard it – it goes right into the pot.
The soup is done once the potatoes are soft and the broth has thickened slightly, usually after about 15-20 minutes of simmering.
Yes, it stores and reheats well, and the flavor actually improves after a day in the fridge.
Yes, this soup can be frozen for up to 4 months. Freeze it flat in a freezer-safe bag for the most even thawing.
It has a noticeable tang from the pickles and brine, balanced by the creamy broth and hearty sausage and potatoes. If you prefer a milder flavor, use fewer pickles or a milder brine.
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Pickle Sausage Soup
Ingredients
- 1 lb ground breakfast sausage
- 1 tablespoon extra virgin olive oil or butter, if needed
- 1 leek, white and light green parts, diced
- 2 stalks celery, diced
- 1 onion, diced
- 1 jar dill pickles, diced (reserve a few slices for garnish)
- 6 cloves garlic, finely minced
- 3 large potatoes, peeled and diced into 1-inch chunks
- 1 tablespoon dried marjoram
- Salt and pepper, to taste
- 8 cups chicken stock
- ¼ cup heavy cream
- 2 tablespoons chopped fresh dill
Instructions
- In a large dutch oven over medium-high heat, add olive oil and onions to pot and cook to soften, about 4 minutes.
- Brown the sausage with the onions over medium-high heat, about 5-7 minutes, crumbling with a spoon or spatula as it cooks.
- Add the leek and celery, and cook until softened, about 6 minutes.
- Add garlic and cook until fragrant, about 2 minutes. Stir in the diced pickles.
- Add marjoram, potatoes, salt, and pepper. Pour in the pickle brine and chicken stock, then bring to a boil.
- Reduce heat and simmer 15-20 minutes, until potatoes are soft. Lightly mash some potatoes to thicken the broth.
- Remove from heat and whisk in the heavy cream. Return to low heat and simmer 5 minutes to thicken.
- Serve topped with pickle slices and fresh dill.
Notes
- Don’t drain the pickle jar – the brine is what gives this soup its signature tangy flavor
- Brown the sausage and onions first and cook the vegetables in the rendered fat for extra flavor
- Add the cream off the heat and whisk in slowly to prevent curdling
- Mash some, but not all, of the potatoes for a creamy texture with some chunks remaining
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
