This creamy, hearty Dill Pickle and Sausage Soup takes our 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, good 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 ours!

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, try our Polish Bigos Stew!

What stands out

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 first step
Tangy dill pickle flavor and creamy broth make this a genuinely unique, crave-worthy soup
One pot, simple ingredients, and leftovers taste 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.

Kitchen notes

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 – 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 freezelet 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 – whisk or stir well while reheating to bring it back together.

To reheatthaw 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.

Swaps

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

Dill Pickle and Sausage Soup FAQs

Can we use a different type of sausage?

Yes, kielbasa, Italian sausage, or ground breakfast sausage all work well – brown it first for the best flavor.

Do we need to use the pickle brine?

Yes, the brine is what gives this soup its signature tangy flavor. Don't drain and discard it – it goes right into the pot.

When is the soup done?

The soup is done once the potatoes are soft and the broth has thickened slightly, usually after about 15-20 minutes of simmering.

Can we make this soup ahead of time?

Yes, it stores and reheats well, and the flavor actually improves after a day in the fridge.

Can we freeze this soup?

Yes, this soup can be frozen for up to 4 months. Freeze it flat in a freezer-safe bag for the most even thawing.

Is This Soup Tangy?

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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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

Method

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.