Creamy Rotel Sausage Soup
A rich, cheesy, and comforting soup packed with savory sausage, diced tomatoes with green chilies, and a creamy broth. Perfect for a quick family dinner.
Recipe Overview
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Servings: 6
- Difficulty: Easy
Ingredients
Main Ingredients
- 1 pound ground breakfast sausage (mild or spicy)
- 1 tablespoon olive oil (optional)
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 (10-ounce) can Rotel diced tomatoes with green chilies
- 4 cups chicken broth
- 1 (8-ounce) package cream cheese, softened and cubed
- 1 cup heavy cream
- 2 cups shredded cheddar cheese
- 1 teaspoon Italian seasoning
- ½ teaspoon smoked paprika
- ½ teaspoon black pepper
- ½ teaspoon salt (adjust to taste)
Optional Add-Ins
- 1 cup spinach
- ½ cup diced bell peppers
- 1 cup cauliflower florets
- ½ teaspoon crushed red pepper flakes
- ½ cup cooked bacon
Garnish
- Fresh parsley
- Green onions
- Extra shredded cheddar
- Crumbled bacon
Equipment
- Large soup pot or Dutch oven
- Wooden spoon
- Measuring cups and spoons
- Knife
- Cutting board
- Ladle
Instructions
Step 1: Cook the Sausage
Heat a large pot over medium heat.
Add the sausage and cook for 6–8 minutes, breaking it into small crumbles until browned.
Drain excess grease if necessary.
Step 2: Cook the Aromatics
Add:
- Onion
- Garlic
Cook for 3–4 minutes until softened.
Step 3: Add the Broth
Stir in:
- Rotel tomatoes
- Chicken broth
- Italian seasoning
- Smoked paprika
- Salt
- Pepper
Bring to a gentle boil.
Reduce heat and simmer for 10 minutes.
Step 4: Add the Cream Cheese
Reduce heat to low.
Add cream cheese a few cubes at a time.
Whisk until completely melted.
Step 5: Finish the Soup
Stir in:
- Heavy cream
- Cheddar cheese
Mix until smooth.
If using spinach or cauliflower, stir them in now and cook for 3–5 minutes.
Taste and adjust seasoning.
Step 6: Serve
Ladle into bowls.
Top with:
- Fresh parsley
- Green onions
- Extra cheddar
- Bacon bits (optional)
Serve immediately.
Serving Suggestions
Serve with:
- Garlic bread
- Dinner rolls
- Cornbread
- Crackers
- Side salad
- Roasted vegetables
Tips for Success
- Use freshly shredded cheddar for the smoothest texture.
- Keep the soup at a gentle simmer after adding dairy to prevent curdling.
- For a thicker soup, let it simmer a few extra minutes.
- For a spicier version, use hot sausage or extra red pepper flakes.
- Stir frequently after adding the cheese.
Storage
Refrigerator
Store in an airtight container for 3–4 days.
Freezer
Freeze without the cheese and cream if possible for up to 2 months. Dairy-based soups may separate when thawed.
Reheating
- Stovetop: Heat over low heat, stirring often. Add a splash of broth or milk if the soup is too thick.
- Microwave: Heat in 1-minute intervals, stirring after each interval.
Nutrition (Approximate Per Serving)
- Calories: 470
- Protein: 24g
- Carbohydrates: 8g
- Fat: 38g
- Saturated Fat: 18g
- Fiber: 1g
- Sugar: 4g
- Cholesterol: 110mg
- Sodium: 980mg
- Calcium: 28% DV
- Iron: 10% DV
Nut Information
Contains:
- ❌ Peanuts: No
- ❌ Tree Nuts: No
Contains Dairy:
- ✅ Cream cheese
- ✅ Heavy cream
- ✅ Cheddar cheese
May Contain:
- Soy (depending on the sausage or cheese brand)
- Gluten (some sausage brands may contain fillers—check labels if needed)
Cross-Contamination Note: If cooking for someone with a severe nut allergy, verify that packaged ingredients such as sausage, broth, cream cheese, and shredded cheese are produced in nut-free facilities if cross-contact is a concern.
Frequently Asked Questions (Q&S)
Q: Can I use ground beef instead of sausage?
A: Yes. Ground beef, turkey, or chicken are great substitutes. You may want to add extra seasoning since sausage is more flavorful.
Q: Can I make this soup low-carb or keto?
A: Yes. It is already low in carbohydrates. Skip any starchy add-ins and use full-fat dairy for a keto-friendly version.
Q: Can I make it spicier?
A: Absolutely. Use hot breakfast sausage, hot Rotel tomatoes, extra cayenne pepper, or sliced jalapeños.
Q: Can I add pasta or potatoes?
A: Yes. Cooked pasta, diced potatoes, or even tortellini can make the soup more filling. Add them during the simmering stage until tender.
Q: Can I make this in a slow cooker?
A: Yes. Brown the sausage first, then combine all ingredients except the cream cheese, heavy cream, and cheddar. Cook on Low for 4–6 hours. Stir in the dairy ingredients during the last 20–30 minutes.
Q: Can I use milk instead of heavy cream?
A: Yes, but the soup will be less rich and creamy. Whole milk or half-and-half works best.
Q: Why did my cheese become grainy?
A: Cheese can become grainy if the soup is boiling. Reduce the heat to low before adding the cream and cheese, and stir gently until melted.
Q: What vegetables go well in this soup?
A: Spinach, kale, mushrooms, zucchini, cauliflower, corn, diced carrots, or bell peppers all work well.
