Sausage & Tomato Cream Cheese Soup Recipe

Introduction

This Sausage & Tomato Cream Cheese Soup offers a rich and comforting bowl perfect for cozy evenings. Combining savory Italian sausage with creamy tomato base, it’s a flavorful delight that’s easy to prepare.

Ingredients

• 2 tablespoons olive oil
• 1 lb uncooked Italian sausage
• 1 small white onion (thinly sliced)
• 2–3 garlic cloves (minced)
• 1 8 oz can tomato puree
• 1 14 oz can crushed tomatoes
• 1–3 cups chicken broth (adjust to desired consistency)
• 1 teaspoon dried basil
• 1 cup cream cheese (chopped and softened)
• ¼ cup parmesan cheese (grated)
• Kosher salt and freshly ground black pepper (to taste)
• Fresh parsley (chopped, for serving)

Instructions

1. Step 1: Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the sliced onions and cook until softened, about 4–5 minutes.
2. Step 2: Add the Italian sausage, breaking it up with a spatula, and cook until no longer pink. Stir in the minced garlic and cook for 1 more minute until fragrant.
3. Step 3: Pour in the tomato puree, crushed tomatoes, chicken broth, and dried basil. Bring to a boil, then reduce the heat to a simmer and cook for 10–15 minutes.
4. Step 4: Add the chopped cream cheese and half of the parmesan cheese. Stir until the cream cheese melts into the soup, creating a smooth, creamy consistency. Add more chicken broth if you prefer a thinner soup.
5. Step 5: Season with kosher salt and freshly ground black pepper to taste. Ladle the soup into bowls and top with the remaining parmesan cheese and fresh parsley before serving.

Tips & Variations

• Use spicy Italian sausage for a kick, or substitute with turkey sausage for a leaner option.
• Swap cream cheese with mascarpone for an even richer texture.
• Add red pepper flakes for extra heat if desired.
• Serve with crusty bread or garlic toast to soak up the delicious soup.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent sticking. You can also freeze the soup for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use ground beef instead of Italian sausage?

Yes, ground beef can be used as a substitute, but keep in mind that it will change the flavor profile. Adding Italian seasoning can help mimic the taste of Italian sausage.

Is this soup spicy?

The basic recipe is mild, but you can easily add heat with spicy sausage or red pepper flakes depending on your preference.

Sausage & Tomato Cream Cheese Soup Recipe

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★★★★★

5 from 50 reviews

This hearty Sausage & Tomato Cream Cheese Soup combines savory Italian sausage with rich tomato flavors and creamy cheese for a comforting and delicious meal. Perfect for a cozy dinner, this soup offers a balance of protein, tangy tomatoes, and creamy textures with a hint of basil and parmesan, garnished with fresh parsley for brightness.

• Author: Logan
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Italian-American

Ingredients

Scale 1x2x3x

Soup Base

• 2 tablespoons olive oil
• 1 lb uncooked Italian sausage
• 1 small white onion (thinly sliced)
• 2–3 garlic cloves (minced)
• 1 8 oz can tomato puree
• 1 14 oz can crushed tomatoes
• 1–3 cups chicken broth (adjust to desired consistency)
• 1 teaspoon dried basil
• Kosher salt and freshly ground black pepper (to taste)

Dairy

• 1 cup cream cheese (chopped and softened)
• ¼ cup parmesan cheese (grated)

Garnish

• Fresh parsley (chopped, for serving)

Instructions

1. Sauté Onions: Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the thinly sliced onions and cook until softened and translucent, about 4–5 minutes, stirring occasionally to prevent burning.
2. Cook Sausage and Garlic: Add the uncooked Italian sausage to the pot, breaking it up with a spatula. Cook until the sausage is browned and no longer pink throughout. Stir in the minced garlic and cook for an additional minute until fragrant.
3. Add Tomatoes and Broth: Pour in the canned tomato puree, crushed tomatoes, chicken broth, and sprinkle in the dried basil. Stir everything together and bring the mixture to a boil. Once boiling, reduce the heat to a simmer and let cook for 10–15 minutes to allow flavors to meld.
4. Incorporate Cream Cheese and Parmesan: Add the chopped and softened cream cheese along with half of the grated parmesan cheese. Stir continuously until the cream cheese fully melts into the soup, creating a smooth, creamy texture. If you prefer a thinner consistency, adjust by adding more chicken broth as needed.
5. Season and Serve: Taste the soup and season with kosher salt and freshly ground black pepper to your preference. Ladle the soup into bowls and garnish each serving with the remaining parmesan cheese and freshly chopped parsley for a burst of freshness.

Notes

• You can use mild or spicy Italian sausage depending on your heat preference.
• Adjust chicken broth quantity to get the soup thickness to your liking.
• If cream cheese is not softened, microwave it for 10–15 seconds for easier incorporation.
• This soup pairs well with crusty bread or garlic toast for a full meal.
• For a dairy-free alternative, substitute cream cheese with a dairy-free cream substitute and omit parmesan cheese.

Keywords: sausage soup, tomato cream cheese soup, Italian sausage soup, creamy tomato soup, easy stovetop soup