If you’re craving a soup that’s hearty, creamy, and full of bold flavor, this Sausage & Tomato Cream Cheese Soup will hit the spot. Juicy Italian sausage pairs beautifully with tangy tomatoes and rich cream cheese for a soup that’s both comforting and satisfying. It’s the kind of recipe you’ll want to make on repeat during chilly evenings when a warm, filling bowl is exactly what you need.
What makes this soup so special is its balance of flavors—the smoky, savory sausage adds depth, while the tomatoes provide brightness, and the cream cheese melts into a silky base that ties everything together. Finished with a sprinkle of parmesan and fresh parsley, it’s as beautiful as it is delicious. Best of all, it’s ready in just 30 minutes, making it perfect for weeknight dinners.
Why You’ll Love This Recipe
- Hearty and filling with sausage and cream cheese
- Ready in just 30 minutes, ideal for busy nights
- Comforting balance of creamy, savory, and tangy flavors
- Flexible—you can adjust the thickness with more or less broth
- Perfect for pairing with bread, salad, or a simple side
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
- Heat olive oil in a large pot or Dutch oven over medium-high heat. Add onions and cook until softened, about 4–5 minutes.
- Add sausage, breaking it up with a spatula, and cook until no longer pink. Stir in garlic and cook for 1 more minute until fragrant.
- Pour in tomato puree, crushed tomatoes, chicken broth, and dried basil. Bring to a boil, then reduce to a simmer and cook 10–15 minutes.
- Add cream cheese and half the parmesan cheese. Stir until the cream cheese melts into the soup, creating a smooth, creamy consistency. Adjust with more chicken broth if you prefer a thinner soup.
- Season with salt and black pepper to taste. Ladle into bowls and top with remaining parmesan and fresh parsley before serving.
Storage & Reheating
- Store leftovers in the refrigerator for up to 4 days.
- Reheat gently on the stovetop over medium heat, stirring occasionally.
- Avoid boiling after adding cream cheese to maintain a smooth texture.
- Freeze for up to 2 months, but note the texture may change slightly when thawed.
Pro Tips for Success
- Use spicy Italian sausage if you like a little kick.
- Make it heartier by adding spinach, kale, or white beans.
- If the cream cheese clumps, let it come to room temperature before adding and stir well until smooth.
- For extra depth, add a splash of red wine to the tomato base before simmering.
Variations
- Substitute ground turkey sausage for a lighter version.
- Add roasted red peppers for a smoky twist.
- Swap cream cheese for mascarpone for a richer, more decadent soup.
- Use fresh basil instead of dried for a fresher flavor.
FAQ
Can I use low-fat cream cheese? Yes, though it may result in a slightly less creamy texture.
What’s the best broth to use? Chicken broth is traditional, but vegetable broth works for a lighter flavor.
Can I make this in a slow cooker? Yes—brown sausage and onions first, then add all ingredients except cheese. Stir in cream cheese and parmesan just before serving.
Is this soup spicy? It depends on the sausage. Use mild for a gentle flavor or hot Italian sausage for heat.
What can I serve with this soup? Crusty bread, garlic toast, or a side salad make great pairings.
Wrapping It Up
This Sausage & Tomato Cream Cheese Soup is the definition of comfort food—hearty, creamy, and ready in just half an hour. With its savory sausage, tangy tomato base, and silky cream cheese finish, it’s a meal that feels both cozy and satisfying. Whether for a weeknight dinner or a casual gathering, this soup is bound to become a family favorite.
The Goods
Sausage & Tomato Cream Cheese Soup
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Recipes
- 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
- Heat olive oil in a large pot or Dutch oven over medium-high heat. Add onions and cook until softened, about 4–5 minutes.
- Add sausage, breaking it up with a spatula, and cook until no longer pink. Stir in garlic and cook for 1 more minute until fragrant.
- Pour in tomato puree, crushed tomatoes, chicken broth, and dried basil. Bring to a boil, then reduce to a simmer and cook 10–15 minutes.
- Add cream cheese and half the parmesan cheese. Stir until the cream cheese melts into the soup, creating a smooth, creamy consistency. Adjust with more chicken broth if you prefer a thinner soup.
- Season with salt and black pepper to taste. Ladle into bowls and top with remaining parmesan and fresh parsley before serving.
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