Description
This Sausage and Tomato Cream Cheese Soup is a cozy, creamy, flavor-packed bowl that comes together in just 30 minutes. Italian sausage, tangy tomatoes, and silky cream cheese blend into the perfect comforting weeknight meal.
Ingredients
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2 tablespoons olive oil
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1 lb uncooked Italian sausage
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1 small white onion, thinly sliced
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2–3 garlic cloves, minced
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1 (8 oz) can tomato puree
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1 (14 oz) can crushed tomatoes
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1–3 cups chicken broth (adjust to desired consistency)
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1 teaspoon dried basil
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1 cup cream cheese, chopped and softened
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¼ cup parmesan cheese, grated
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Kosher salt and freshly ground black pepper, to taste
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Fresh parsley, chopped, for serving
Instructions
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Heat olive oil in a large pot or Dutch oven over medium-high heat. Add sliced onions and sauté until softened, about 4–5 minutes.
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Add the Italian sausage, breaking it apart as it cooks. Once browned and no longer pink, stir in the minced garlic and cook 1 minute until fragrant.
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Pour in tomato puree, crushed tomatoes, chicken broth, and dried basil. Bring to a boil, then reduce heat and let simmer for 10–15 minutes.
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Add the softened cream cheese and half the parmesan. Stir until melted and the soup becomes creamy and smooth. Adjust thickness with more chicken broth if needed.
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Season with salt and black pepper. Serve hot, topped with remaining parmesan and fresh parsley.
Notes
For extra heat, add red pepper flakes while sautéing the sausage.
Use pre-softened cream cheese for a smoother texture.
Add spinach or bell peppers for additional veggies.
The soup thickens as it cools—add broth when reheating if needed.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 420 kcal
- Sugar: 7 g
- Sodium: 980 mg
- Fat: 32 g
- Saturated Fat: 14 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 20 g
- Cholesterol: 95 mg