If you’re looking for a soup that’s rich, hearty, and deeply comforting, look no further than Sausage Parmesan Cream Cheese Soup. This creamy, savory soup is everything you want on a cold day (or any day you need a little food hug in a bowl).
Made with flavorful ground sausage, tangy cream cheese, sharp Parmesan, and a splash of heavy cream, this dish is luxuriously thick and loaded with flavor.
The sausage adds a bold, meaty base, while the cheeses melt into a silky broth that clings beautifully to every spoonful. With a few herbs, some garlic, and optional veggies, this soup becomes an all-in-one meal that’s quick enough for a weeknight but cozy enough for a Sunday dinner.
What I love most about this soup is its simplicity. You don’t need fancy ingredients or hours of simmering—just a handful of everyday staples and one pot.
Whether you’re following a low-carb/keto diet or just craving something indulgent, this is the kind of recipe that satisfies deeply and disappears fast.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 6
Calories: Approx. 420 per serving
Ingredients
Base Ingredients:
- 1 lb (450g) ground Italian sausage (mild or spicy)
- 1 tablespoon olive oil (if sausage is lean)
- 1 small onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth (low sodium preferred)
- 1 (8 oz) block cream cheese, softened and cubed
- ¾ cup grated Parmesan cheese
- ½ cup heavy cream
- 1 teaspoon Italian seasoning
- ½ teaspoon crushed red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
Optional Add-ins:
- 1½ cups chopped spinach or kale
- 1 cup chopped mushrooms
- ½ cup diced bell pepper or zucchini
Garnish (optional):
- Extra Parmesan cheese
- Chopped fresh parsley or basil
- Croutons or toasted bread (for non-keto option)
Directions:
Step 1: Cook the Sausage
- In a large soup pot or Dutch oven, heat olive oil over medium heat.
- Add ground sausage and cook, breaking it up with a spatula, until browned and fully cooked (6–8 minutes). Drain excess grease if necessary.
- Stir in the diced onion and cook for another 3–4 minutes, until softened.
- Add minced garlic and cook for 30 seconds until fragrant.
Step 2: Add Broth and Simmer
- Pour in the chicken broth and bring to a gentle boil.
- Reduce heat to low and stir in the cubed cream cheese. Stir continuously until the cream cheese melts and becomes smooth (this may take 5–7 minutes).
- Add Parmesan cheese, heavy cream, Italian seasoning, and crushed red pepper flakes if using. Stir to combine.
- Let the soup simmer uncovered for 10–15 minutes, stirring occasionally. Don’t let it boil vigorously.
Step 3: Add Optional Veggies (if using)
- Stir in chopped spinach, mushrooms, or other veggies during the last 5–7 minutes of cooking.
- Simmer until the greens are wilted and veggies are tender.
Step 4: Taste and Serve
- Taste the soup and adjust with salt and pepper as needed.
- Serve hot, garnished with extra Parmesan or herbs.
Why I Love This Recipe
I love this soup because it feels like comfort in its purest form—rich, cheesy, a little spicy, and absolutely soul-warming. It’s the kind of meal that fills your kitchen with the aroma of garlic, herbs, and melted cheese, creating a feeling of home and indulgence.
It also stores and reheats well, making it ideal for meal prep or leftovers. Plus, it’s gluten-free and naturally low-carb, so it’s a great option for anyone on a keto diet or just looking to reduce carbs without sacrificing flavor.
Why You Must Try It
- Ultra creamy and satisfying
- Quick, one-pot meal
- Great for keto and low-carb diets
- Customizable with veggies or spice
- Feels like restaurant-quality soup at home
Tips and Variations:
Tips:
- Soften cream cheese ahead of time for easier melting.
- Use an immersion blender to smooth out the broth if you like a more uniform texture.
- Don’t let the soup boil after adding dairy—it can cause curdling.
Variations:
- Spicy kick: Use hot Italian sausage and add extra red pepper flakes.
- Veggie boost: Add chopped cauliflower, broccoli, or zucchini.
- More protein: Stir in cooked shredded chicken or diced bacon.
- Lighter version: Use half-and-half instead of heavy cream and reduced-fat cream cheese.
Serving Suggestions
- Serve with a side of crusty bread or garlic toast (if not low-carb).
- Pair with a crisp side salad to balance the richness.
- Add a soft-boiled egg on top for extra creaminess and protein.
- For keto eaters, serve with almond flour biscuits or low-carb crackers.
Conclusion
Sausage Parmesan Cream Cheese Soup is a full-flavored, creamy bowl of joy that’s perfect for any time of year—especially when you need something hearty, satisfying, and comforting. With just a few simple ingredients and one pot, you can create a meal that feels both rustic and indulgent, full of rich textures and robust flavors.
Whether you’re making it for a cozy dinner, a meal-prep lunch, or a cold-weather gathering, this soup is guaranteed to become a favorite. It’s the kind of dish that earns repeat requests from family and friends.
FAQs
Q: Can I freeze this soup?
Yes, but cream-based soups can separate after freezing. Reheat slowly on the stovetop and stir well to bring the texture back.
Q: What sausage is best for this recipe?
Italian sausage (mild or spicy) works best, but breakfast sausage or chicken sausage can also be used.
Q: Can I make it dairy-free?
This recipe is dairy-rich by design, but you can try using plant-based cream cheese and coconut cream as substitutes. The flavor and texture will vary.
Q: How long does it keep in the fridge?
Store in an airtight container for up to 4 days. Reheat gently on the stove or in the microwave.
Q: Can I make it in a slow cooker?
Yes! Brown the sausage and onions first, then transfer to the slow cooker with broth and seasonings. Cook on low for 4–5 hours, add cream cheese and Parmesan in the last hour.
