This creamy, comforting Dill Pickle and Sausage Soup builds on a classic Polish-style pickle soup, adding crumbled breakfast sausage browned in the pot for extra savory depth. Large potato chunks, a touch of cream, and plenty of fresh dill amplify the flavor, while diced dill pickles and their brine bring a bright, tangy finish. It’s a satisfying one-pot meal that’s both unique and familiar—perfect for chilly evenings or any time you want a hearty, flavorful bowl of soup.
The finished soup is tangy, creamy, and filling. Potatoes and sausage create substance while the dill and pickles give the broth an irresistible zip. It’s become a go-to in many households because it’s simple to make, stores well, and tastes even better the next day.
Why You’ll Love This Recipe
- Crumbled breakfast sausage turns a classic pickle soup into a hearty main-dish meal.
- Browned sausage and sautéed vegetables build rich, layered flavor from the first step.
- Tangy pickle brine and fresh dill give the soup a bright, craveable character.
- Made in one pot with simple ingredients; leftovers reheat beautifully and improve overnight.
Dill Pickle and Sausage Soup Ingredients
- 1 lb ground breakfast sausage, browned and crumbled
- 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 cut into 1-inch chunks
- 1 tablespoon dried marjoram
- Salt and pepper, to taste
- 8 cups chicken stock
- 1/4 cup heavy cream
- 2 tablespoons chopped fresh dill
Equipment
- Large Dutch oven or soup pot
- Wooden spoon or spatula
- Ladle
- Cutting board and knife
How to Make Dill Pickle and Sausage Soup
1. Soften the onions
Heat a large Dutch oven over medium-high. Add olive oil (or a bit of the rendered fat from the sausage) and the diced onion. Cook, stirring, until the onion is softened, about 4 minutes.
2. Brown the sausage
Add the ground breakfast sausage and continue cooking over medium-high heat until the meat is browned and broken into crumbles, about 5–7 minutes. Browning adds savory flavor to the whole pot.
3. Cook the vegetables
Stir in the leek and celery and cook until the vegetables are softened and lightly browned, about 5–6 minutes. This develops sweetness and complexity in the base.
4. Add garlic and pickles
Add the garlic and cook just until fragrant, about 1–2 minutes. Stir in the diced pickles, reserving the pickle brine for the next step.
5. Build the soup
Add the diced potatoes, dried marjoram, salt, and pepper. Pour in the reserved pickle brine and the chicken stock. Bring the pot to a boil, then lower to a simmer.
6. Simmer and thicken
Simmer until the potatoes are tender and the broth is slightly reduced, about 15–20 minutes. Lightly mash a portion of the potatoes against the side of the pot to thicken the broth while leaving some chunks for texture.
7. Finish with cream and dill
Remove the pot from the heat and slowly whisk in the heavy cream to prevent curdling. Return to very low heat and let the soup thicken for 3–5 minutes. Stir in the fresh chopped dill and adjust salt and pepper to taste.
8. Serve
Ladle into bowls and top with reserved pickle slices and more fresh dill. Serve with crusty bread or pretzel rolls for dipping.
Tips for Best Results
- Brown the sausage first and cook the vegetables in the rendered fat to deepen flavor.
- Keep the pickle brine—its acidity is essential to the soup’s character.
- Mash some, but not all, of the potatoes to create a naturally creamy texture without losing body.
- Add cream off the heat and rewarm gently; avoid boiling after adding cream to prevent separation.
- Taste before salting: the sausage and pickle brine already add a substantial amount of salt.
Storage and Make-Ahead
Store leftovers in an airtight container in the refrigerator for up to 4 days. Flavors deepen overnight, so leftovers often taste even better.
To freeze, cool completely and transfer to freezer-safe containers or flat freezer bags for up to 4 months. The cream-based broth may separate slightly after freezing; whisk or stir well while reheating to recombine the texture.
To reheat, thaw overnight in the fridge if frozen, then warm gently on the stovetop over medium-low heat with a splash of stock or water. Reheat in the microwave in short intervals, stirring often, if preferred.
Variations
- Swap crumbled breakfast sausage for sliced kielbasa for a more traditional Polish-style taste.
- Use ground beef instead of sausage for a milder, equally hearty version.
- Choose a spicy breakfast sausage to add heat and extra flavor.
- For a lighter version, use olive oil for sautéing and substitute half-and-half for heavy cream.
What to Serve With It
This soup pairs beautifully with crusty bread, a warm baguette for dipping, a simple green salad to balance richness, or soft pretzel rolls for a fun twist. A side of pickled vegetables or a bright cabbage slaw also complements the tangy broth.
Frequently Asked Questions
- Can I use a different sausage? Yes—kielbasa, Italian sausage, or ground beef all work well. Just brown it first.
- Do I need to use the pickle brine? The brine is key to the soup’s tangy flavor, so don’t discard it.
- How do I know the soup is done? When the potatoes are tender and the broth has slightly reduced, the soup is ready—usually 15–20 minutes of simmering.
- Can I make this ahead? Yes. The soup stores and reheats well; flavors often improve after a day in the fridge.
- Can I freeze it? Yes. Freeze for up to 4 months. Thaw and reheat gently, stirring to recombine any separation from the cream.
