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Sausage Parmesan Cream Cheese Soup

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  • Author: samahkitchen
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4–6 servings 1x
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian-Inspired, American

Description

This Sausage Parmesan Cream Cheese Soup is rich, creamy, and packed with bold flavors. Savory Italian sausage is simmered with cream cheese, Parmesan, and simple spices to create a hearty, comforting soup. Perfect for chilly days, it’s a quick, one-pot meal that’s low-carb, keto-friendly, and incredibly satisfying.

Ingredients

Units Scale
  • 1 lb (450 g) Italian sausage (mild or spicy)
  • 1 small onion, finely chopped
  • 3 cloves garlic, minced
  • 4 cups chicken broth (low-sodium)
  • 1 (8 oz) block cream cheese, softened and cubed
  • 1 cup heavy cream
  • 1 cup grated Parmesan cheese
  • 1 (14.5 oz) can diced tomatoes (drained)
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon crushed red pepper flakes (optional, for heat)
  • Salt and black pepper, to taste
  • 2 cups fresh spinach or kale, chopped (optional)
  • Fresh parsley or basil, chopped (for garnish)

Instructions

  1. Cook the sausage:
    • In a large pot or Dutch oven, cook the Italian sausage over medium heat until browned, breaking it into crumbles as it cooks.
    • Drain excess fat if needed, leaving about 1 tablespoon in the pot.
  2. Sauté the aromatics:
    • Add the chopped onion to the pot and sauté until translucent (about 3–4 minutes).
    • Stir in the minced garlic and cook for another 30 seconds until fragrant.
  3. Build the soup base:
    • Pour in the chicken broth and bring to a gentle simmer.
    • Add the diced tomatoes, Italian seasoning, and red pepper flakes (if using).
  4. Add the creaminess:
    • Reduce the heat to low. Stir in the cream cheese until fully melted and incorporated into the broth.
    • Add the heavy cream and Parmesan cheese, stirring until the soup becomes creamy and smooth.
  5. Finish the soup:
    • Stir in the fresh spinach (if using) and cook until wilted, about 1–2 minutes.
    • Season with salt and pepper to taste.
  6. Serve:
    • Ladle the soup into bowls and garnish with fresh parsley or basil.
    • Serve hot with crusty bread or a simple side salad.

Notes

  • For a lighter version, substitute half-and-half for the heavy cream.
  • Add chopped bell peppers, zucchini, or mushrooms for extra veggies.
  • Swap Italian sausage for ground turkey or chicken for a leaner option.

Find it online: https://quickbiteskitchen.com/sausage-parmesan-cream-cheese-soup-2/