When you need a comforting, creamy, and deeply satisfying bowl of soup, this Sausage Parmesan Cream Cheese Soup delivers everything and more. It’s the kind of dish that wraps you in a blanket of savory warmth, balancing rich Italian sausage with smooth cream cheese and nutty Parmesan. Each spoonful brings bits of crispy sausage, soft potato chunks, and a creamy broth that feels like home.

Perfect for chilly evenings or a cozy lunch, this soup doesn’t just warm you up—it wins you over. The best part? It’s an easy one-pot wonder that comes together in under 40 minutes, making it ideal for weeknight dinners or lazy Sundays. Serve it with a crusty slice of bread or a sprinkle of extra cheese, and you’ve got yourself a meal that everyone will ask for again and again.

What Kind of Sausage Works Best in This Soup?

Mild or spicy Italian sausage is the top choice here—its seasoning adds incredible depth without needing extra spices. If you like a little kick, go with spicy; for a milder, family-friendly version, the sweet Italian sausage works beautifully. You can also use ground chicken or turkey sausage for a lighter option, though you may need to boost the seasoning just a bit.

Ingredients for the Sausage Parmesan Cream Cheese Soup

Italian Sausage: Brings rich, savory flavor and heartiness. Browning it first ensures extra depth.

Cream Cheese: Adds the luxurious creaminess that gives the soup its velvety texture. Full-fat cream cheese melts best.

Parmesan Cheese: Offers a salty, nutty note that balances the sausage perfectly. Freshly grated is best.

Potatoes: Diced and tender, they add body to the soup and make it more filling.

Onion and Garlic: The aromatic base. Sautéing these in sausage drippings enhances the overall flavor.

Chicken Broth: Acts as the soup’s base and ties the ingredients together with subtle savory notes.

Heavy Cream: Boosts the richness without overpowering the other ingredients.

Parsley: A bright finishing touch that lifts the dish.

How To Make the Sausage Parmesan Cream Cheese Soup

Step 1: Brown the Sausage

In a large Dutch oven or deep soup pot, cook the Italian sausage over medium heat until it’s browned and crispy, breaking it into small bits as it cooks. Remove with a slotted spoon and set aside, leaving the drippings in the pot.

Step 2: Build the Base

Add chopped onions and garlic to the sausage drippings. Cook for about 3-4 minutes until softened and fragrant.

Step 3: Simmer the Potatoes

Pour in the chicken broth and add the diced potatoes. Bring to a boil, then reduce to a simmer and cook until potatoes are fork-tender, about 10-12 minutes.

Step 4: Make it Creamy

Lower the heat. Stir in the cream cheese until fully melted and smooth. Follow with the heavy cream and Parmesan cheese. Stir well until everything is creamy and blended.

Step 5: Finish with Flavor

Add the cooked sausage back into the pot and simmer for another 5 minutes. Taste and adjust salt if needed. Garnish with chopped parsley and extra Parmesan if desired.

How to Serve and Store This Soup

Serve this soup hot with a generous grating of Parmesan on top and a sprinkle of fresh parsley. A few red pepper flakes add lovely heat if you’re into spice. It pairs beautifully with warm, crusty bread or garlic knots.

To store, let the soup cool completely before transferring to an airtight container. It keeps well in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, stirring well to reincorporate the creaminess.