Yield: 6 servings

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

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Ingredients

Meat

• 1 pound (450 g) ground Italian sausage (mild or spicy)

Vegetables

• 1 small onion, diced
• 2 cloves garlic, minced

Liquids

• 3 cups chicken broth
• 1 can (10 oz/284 g) Rotel diced tomatoes with green chilies, undrained
• 1 can (14.5 oz/411 g) diced tomatoes, undrained (optional for extra tomato flavor)

Dairy

• 8 oz (225 g) cream cheese, softened and cubed
• 1 cup heavy cream
• 1 cup shredded cheddar cheese

Seasonings

• 1 teaspoon Italian seasoning
• ½ teaspoon smoked paprika
• ½ teaspoon black pepper
• ¼ teaspoon salt (adjust to taste)
• ¼ teaspoon crushed red pepper flakes (optional)

Thickener (Optional)

• 2 tablespoons all-purpose flour
• OR 1 tablespoon cornstarch mixed with 2 tablespoons cold water

Garnish

• Chopped fresh parsley
• Green onions
• Extra shredded cheddar

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Equipment

• Large soup pot or Dutch oven
• Wooden spoon
• Measuring cups and spoons
• Ladle

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Instructions

Step 1: Brown the Sausage

Cook the sausage over medium heat until browned and fully cooked, about 6–8 minutes. Break it into small crumbles. Drain excess grease if needed.

Step 2: Cook the Aromatics

Add the onion and cook for 3–4 minutes until softened. Stir in the garlic and cook for 30 seconds.

Step 3: Add the Broth

Pour in the chicken broth, Rotel, diced tomatoes (if using), Italian seasoning, paprika, pepper, and salt.

Bring to a gentle boil.

Step 4: Simmer

Reduce heat and simmer for 10–15 minutes.

Step 5: Make It Creamy

Lower the heat. Stir in the cream cheese until fully melted and smooth.

Add the heavy cream and cheddar cheese, stirring until the cheese melts.

Step 6: Thicken (Optional)

If you’d like a thicker soup, stir in the flour or cornstarch slurry and simmer for 2–3 minutes.

Step 7: Serve

Ladle into bowls and garnish with parsley, green onions, or extra cheddar.

Serve hot with crusty bread, biscuits, or cornbread.

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Nutrition Information (Approximate Per Serving)

Nutritional values are estimates and vary depending on the brands used.

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Allergy Information

Contains:

• Milk (cream cheese, heavy cream, cheddar cheese)

May contain:

• Gluten (if flour is used or depending on the sausage and broth)
• Soy (in some sausage or cheese products)

Nut Information:

• Tree nuts: None in the recipe.
• Peanuts: None in the recipe.
• If cooking for someone with a severe nut allergy, check labels on packaged ingredients to ensure they were not processed in facilities that handle nuts.

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Storage

• Refrigerator: Store in an airtight container for up to 4 days.
• Freezer: Freeze for up to 2 months. Cream-based soups may separate slightly when thawed; reheat gently while stirring to restore a smooth texture.

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Tips for Success

• Use spicy Italian sausage for extra heat.
• Add baby spinach or kale during the last 5 minutes for more vegetables.
• For a lower-fat version, substitute half-and-half for the heavy cream.
• Stir over low heat after adding dairy to prevent curdling.

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Variations

• Potato Version: Add 2 cups diced potatoes and simmer until tender.
• Pasta Version: Stir in 1 cup cooked small pasta before serving.
• Low-Carb Version: Add cauliflower florets instead of potatoes.
• Tex-Mex Version: Add black beans, corn, and taco seasoning.

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Frequently Asked Questions (Q&A)

Q: Can I use ground beef instead of sausage?
A: Yes. Ground beef works well, though sausage adds more seasoning and flavor.

Q: Can I make this soup in a slow cooker?
A: Yes. Brown the sausage first, then combine all ingredients except the dairy in the slow cooker. Cook on Low for 6–7 hours or High for 3–4 hours. Stir in the cream cheese, heavy cream, and cheddar during the last 30 minutes.

Q: Can I make it ahead of time?
A: Yes. The flavors often improve after a day in the refrigerator.

Q: Why did my cheese become grainy?
A: Cheese can become grainy if added while the soup is boiling. Reduce the heat to low before stirring in the cheese.

Q: What can I serve with this soup?
A: Crusty bread, garlic bread, biscuits, cornbread, a green salad, or roasted vegetables are excellent accompaniments.