Short Description
Sausage Parmesan cream cheese soup is a rich, creamy, and comforting dish packed with savory sausage, garlic, and Parmesan cheese in a velvety broth. This one-pot meal is perfect for chilly days, easy to make, and full of bold flavors.
Why You’ll Love This Recipe
- Rich and creamy – A thick, cheesy broth makes this soup irresistibly comforting.
- Hearty and filling – Sausage adds protein for a satisfying meal.
- One-pot recipe – Easy cleanup and minimal effort.
- Keto-friendly and low-carb – No flour or thickeners needed.
- Great for meal prep – Tastes even better the next day!
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Ground sausage (Italian or breakfast sausage)
- Cream cheese (softened)
- Parmesan cheese (grated)
- Heavy cream
- Chicken broth
- Garlic (minced)
- Onion (chopped)
- Spinach (optional, for extra greens)
- Red pepper flakes (optional for heat)
- Italian seasoning
- Salt and pepper
- Butter or olive oil
Directions
- Cook the sausage – In a large pot or Dutch oven, heat butter or olive oil over medium heat. Add the sausage and cook until browned. Remove excess grease if needed.
- Sauté aromatics – Add chopped onion and garlic, cooking until fragrant.
- Add broth and seasonings – Pour in chicken broth, then add Italian seasoning, red pepper flakes, salt, and pepper. Bring to a simmer.
- Melt the cheese – Stir in cream cheese until fully melted, then add heavy cream and Parmesan cheese. Stir well.
- Simmer and thicken – Let the soup simmer for 10-15 minutes, stirring occasionally. If using spinach, add it in the last 5 minutes.
- Serve and enjoy – Ladle into bowls and top with extra Parmesan and red pepper flakes.
Servings and Timing
- Servings: 4-6
- Prep time: 10 minutes
- Cook time: 20 minutes
- Total time: 30 minutes
Variations
- Spicy version – Use hot Italian sausage and extra red pepper flakes.
- Vegetable-packed – Add mushrooms, bell peppers, or zucchini.
- Lower-fat option – Use half-and-half instead of heavy cream.
- Extra cheesy – Stir in shredded mozzarella for a thicker soup.
- Dairy-free alternative – Use coconut cream and nutritional yeast instead of cream cheese and Parmesan.
Storage/Reheating
- Refrigeration: Store in an airtight container for up to 3 days.
- Freezing: Freeze for up to 2 months (without spinach for best results). Thaw in the fridge before reheating.
- Reheating: Warm on the stovetop over low heat or microwave for 1-2 minutes, stirring occasionally.
FAQs
Can I use a different type of sausage?
Yes! Try turkey sausage, chorizo, or plant-based sausage for variation.
How do I prevent the cream cheese from curdling?
Make sure to soften it first and stir it in gradually over low heat.
What can I serve with this soup?
Pair with crusty bread, a fresh salad, or roasted vegetables.
Can I make this in a slow cooker?
Yes! Cook the sausage first, then add all ingredients and cook on low for 4-6 hours.
Is this soup keto-friendly?
Yes! It’s naturally low in carbs and perfect for a keto diet.
Can I add pasta or rice?
Yes! Stir in cooked pasta or rice for a heartier meal.
What’s the best way to thicken the soup?
Let it simmer longer, or add more Parmesan cheese.
Can I use milk instead of heavy cream?
Yes, but the soup will be thinner. Add extra Parmesan for richness.
How do I make this soup gluten-free?
It’s naturally gluten-free! Just check your sausage and broth labels.
Can I make this soup ahead of time?
Yes! It reheats well and develops even more flavor overnight.
Conclusion
Sausage Parmesan cream cheese soup is a warm, comforting, and easy-to-make dish that’s perfect for any occasion. With its rich, creamy texture and savory flavors, this soup is sure to become a family favorite. Try it today for a satisfying and delicious meal!
PrintSausage Parmesan Cream Cheese Soup
This Sausage Parmesan Cream Cheese Soup is a rich, creamy, and comforting dish packed with savory sausage, Parmesan cheese, and velvety cream cheese. It’s an easy one-pot meal, perfect for cold nights, and pairs wonderfully with crusty bread or a side salad.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Category: Soup, Main Course
- Method: Stovetop
- Cuisine: American, Italian-Inspired
Ingredients
- 1 lb (450g) ground Italian sausage (mild or spicy)
- 1 tbsp olive oil (if needed)
- 1 small onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 (14.5 oz) can diced tomatoes (with juice)
- 1 cup heavy cream (or half-and-half)
- 4 oz cream cheese, softened and cubed
- ½ cup grated Parmesan cheese
- 1 tsp Italian seasoning
- ½ tsp red pepper flakes (optional, for spice)
- ½ tsp salt (adjust to taste)
- ¼ tsp black pepper
- 2 cups fresh spinach or kale, chopped
- 1 tbsp fresh parsley, chopped (for garnish)
Instructions
Step 1: Cook the Sausage
- Heat a large pot or Dutch oven over medium-high heat.
- Add the sausage and cook until browned, breaking it apart with a spoon (5-6 minutes). Drain excess fat if needed.
Step 2: Sauté the Aromatics
- Add onion and cook for 3 minutes, until soft.
- Stir in garlic and cook for 30 seconds, until fragrant.
Step 3: Simmer the Soup
- Pour in chicken broth and diced tomatoes (with juice).
- Stir in Italian seasoning, red pepper flakes, salt, and black pepper.
- Bring to a simmer and cook for 10 minutes, stirring occasionally.
Step 4: Make It Creamy
- Reduce heat to low and add cream cheese. Stir until melted and smooth.
- Pour in heavy cream and Parmesan cheese, stirring until well combined.
Step 5: Add Greens & Finish
- Stir in spinach or kale and cook for 2-3 minutes, until wilted.
- Taste and adjust seasoning if needed.
Step 6: Serve & Enjoy
- Ladle into bowls, garnish with fresh parsley and extra Parmesan.
- Serve warm with crusty bread or garlic toast.
Notes
- Low-Carb/Keto Option: Use unsweetened almond milk instead of heavy cream.
- Vegetarian Version: Substitute sausage with mushrooms or plant-based sausage.
- Extra Flavor: Add ½ tsp smoked paprika for a deeper taste.
- Storage: Keep in an airtight container for up to 3 days in the fridge. Reheat gently on the stovetop.