Yield: 6–8 servings

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

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Ingredients

Meat

• 1 lb (450 g) ground Italian sausage (mild or spicy)
• 1 tablespoon olive oil (only if sausage is lean)

Vegetables

• 1 small onion, finely diced
• 3 cloves garlic, minced
• 1 can (10 oz/283 g) Rotel tomatoes (diced tomatoes with green chilies), undrained
• 1 cup diced fresh tomatoes (optional)
• 2 tablespoons chopped fresh parsley

Broth

• 4 cups chicken broth
• 1 teaspoon Italian seasoning
• ½ teaspoon paprika
• ½ teaspoon onion powder
• ½ teaspoon garlic powder
• ¼ teaspoon black pepper
• Salt, to taste
• ¼ teaspoon crushed red pepper flakes (optional)

Creamy Base

• 8 oz (225 g) cream cheese, softened
• 1 cup heavy cream
• 1 cup shredded cheddar cheese
• ½ cup grated Parmesan cheese

Thickener (Optional)

• 1 tablespoon cornstarch
• 2 tablespoons cold water

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Instructions

Step 1: Brown the Sausage

1. Heat a large pot over medium heat.
2. Add the sausage.
3. Cook for 6–8 minutes, breaking it into small pieces.
4. Drain excess grease if necessary.

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Step 2: Cook the Vegetables

Add:

• Onion
• Garlic

Cook for about 3–4 minutes until softened.

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Step 3: Add Tomatoes

Stir in:

• Rotel tomatoes
• Fresh tomatoes (if using)

Cook for 3 minutes.

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Step 4: Add Broth & Seasoning

Pour in:

• Chicken broth

Add:

• Italian seasoning
• Paprika
• Onion powder
• Garlic powder
• Pepper
• Red pepper flakes (optional)

Bring to a gentle boil.

Reduce heat and simmer for 10 minutes.

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Step 5: Make It Creamy

Reduce heat to low.

Add softened cream cheese a few pieces at a time, whisking until smooth.

Stir in:

• Heavy cream
• Cheddar cheese
• Parmesan cheese

Mix until melted.

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Step 6: Thicken (Optional)

If you’d like a thicker soup:

1. Mix cornstarch with cold water.
2. Stir into the soup.
3. Simmer for 2–3 minutes until thickened.

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Step 7: Finish

Taste and adjust seasoning.

Top with chopped parsley before serving.

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Serving Suggestions

Serve with:

• Crusty bread
• Garlic bread
• Biscuits
• Cornbread
• Crackers
• Side salad

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Tips for Success

• Use room-temperature cream cheese for a smoother soup.
• Don’t boil after adding dairy, as it may separate.
• Freshly grate the cheese for the best melting texture.
• Simmer gently to allow the flavors to blend.

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Variations

Add Vegetables

• Spinach
• Kale
• Corn
• Bell peppers
• Mushrooms
• Zucchini

Add Pasta

• Small shells
• Ditalini
• Elbow macaroni

Make It Low-Carb

Skip the pasta and add extra vegetables like cauliflower or spinach.

Extra Spicy

Use hot Italian sausage, extra Rotel, or a pinch of cayenne pepper.

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Storage

Refrigerator: 3–4 days in an airtight container.

Freezer: Up to 2 months. Cream-based soups may separate slightly; stir well while reheating.

Reheating: Warm gently over low heat, stirring often. Avoid boiling.

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Approximate Nutrition (Per Serving, 1/8 Recipe)

Nutrition values are estimates and can vary depending on the specific ingredients used.

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Frequently Asked Questions

Q: Can I use ground beef instead of sausage?
Yes. Brown 1 pound of ground beef and season it well with Italian seasoning, garlic powder, paprika, salt, and pepper to replace the sausage.

Q: Can I make this soup ahead of time?
Yes. It tastes even better the next day after the flavors have had time to meld.

Q: Can I use half-and-half instead of heavy cream?
Yes, but the soup will be a little thinner and less rich.

Q: Can I make it gluten-free?
Yes. The ingredients are naturally gluten-free in many cases, but always check labels on the sausage, broth, and canned tomatoes to be sure.

Q: Can I use different cheeses?
Absolutely. Monterey Jack, mozzarella, pepper jack, or Gouda all work well.

Q: How do I prevent the dairy from curdling?
Lower the heat before adding the cream and cheeses, and do not let the soup boil afterward.

Q: Can I make it in a slow cooker?
Yes. Brown the sausage, onion, and garlic first, then combine with the broth, tomatoes, and seasonings in the slow cooker. Cook on Low for 4–6 hours. Stir in the crea