This Instant Pot Sausage Parmesan Cream Cheese Soup is pure comfort in a bowl, and it comes together incredibly fast thanks to the pressure cooker! It’s a rich, creamy, and deeply savory soup featuring flavorful Italian sausage, tomatoes, cream cheese, Parmesan, and Italian seasonings. I love making this Sausage Parmesan Cream Cheese Soup because the Instant Pot makes it almost effortless, delivering slow-simmered taste in a fraction of the time. It’s perfect for a busy weeknight or a cozy meal on a cool spring evening!
Why You’ll Love This Sausage Parmesan Cream Cheese Soup
- Instant Pot Easy: The pressure cooker makes this soup incredibly quick and simple to prepare.
- Rich and Creamy: Cream cheese, heavy cream, and Parmesan create a luxuriously creamy and satisfying broth.
- Flavorful: Packed with savory Italian sausage, tomatoes, garlic, and herbs.
- Quick Comfort Food: Delivers deep, comforting flavors in under an hour.
- One-Pot Meal: Minimal cleanup since most cooking happens in the Instant Pot insert.
Ingredients for Sausage Parmesan Cream Cheese Soup
Here’s what you’ll need to make this delicious and creamy soup. The full list with measurements is in the recipe card below.
Main Ingredients
- Olive Oil (Oil) (Added based on instructions)
- Italian Sausage (Meat)
- Medium onion, thinly sliced (Vegetable)
- Garlic cloves, minced (or garlic powder) (Aromatic/Spice)
- Pureed tomato (Canned Tomato Product)
- Roma tomatoes, diced (or canned petite diced) (Vegetable)
- Cream cheese (Dairy)
- Chicken broth (low-sodium) (Liquid)
- Heavy cream (Dairy)
- Parmesan cheese (Dairy)
Seasoning & Garnish
- Italian seasoning (Spice Blend)
- Salt (Seasoning)
- Fresh cracked black pepper (Spice)
- Fresh chopped parsley (for garnish) (Herb)
(Note: the full ingredients list, including measurements, is provided in the recipe card below.)
Variations
I love the rich flavor of this Sausage Parmesan Cream Cheese Soup, but here are some variations:
- Add Vegetables: Stir in some chopped spinach or kale at the end until wilted. Sauté mushrooms with the onions.
- Make it Spicy: Use hot Italian sausage or add a pinch of red pepper flakes.
- Different Sausage: Try turkey sausage or chicken sausage for a lighter option.
- Add Pasta: Stir in some cooked small pasta like ditalini or shells at the end.
- Different Cheese: Use Romano or Asiago cheese instead of Parmesan.
How to Make Sausage Parmesan Cream Cheese Soup
Let me show you how easy it is to make this Sausage Parmesan Cream Cheese Soup using the Instant Pot:
Sauté Sausage and Aromatics
- First, I turn my Instant Pot to the “Sauté” mode. I let it warm up for a minute.
- I add the olive oil and the thinly sliced onions. I cook until the onions start to soften slightly.
- Next, I add the Italian sausage meat (casings removed if necessary). I use a spatula to break it up and cook until it’s no longer pink, stirring frequently to make sure it doesn’t stick to the insert.
- I press the “CANCEL” button to stop the sauté mode. There’s usually no need to drain fat from standard Italian sausage, but if using a higher fat sausage, you could drain some now if desired.
Add Ingredients and Pressure Cook
- I add the pureed tomatoes, diced tomatoes, garlic powder (or minced garlic), salt, pepper, Italian seasoning, cubed cream cheese, and chicken broth to the pot.
- I give everything a quick stir to mix it together.
- I secure the lid on the Instant Pot, making sure the steam release valve is set to the “SEALING” position.
- I hit the “PRESSURE COOK” (or “Manual”) button and set the timer for 5 minutes on high pressure.
Finish the Soup
- When the pressure cooking time is done, I carefully perform a quick pressure release by moving the valve to the “Venting” position.
- Once all the pressure has released and the pin drops, I carefully remove the lid. I press “CANCEL” to turn the Instant Pot heating element off.
- I stir in the heavy cream and the grated Parmesan cheese into the hot soup until the cheese is melted and the soup is smooth and creamy.
- I taste the Sausage Parmesan Cream Cheese Soup and adjust the seasoning with more salt and pepper if needed.
Garnish and Serve
- Garnish
- Serve immediately
Tips and Tricks for the BEST Creamy Sausage Soup
Here are my secrets for making this Sausage Parmesan Cream Cheese Soup truly exceptional:
- Brown the Sausage Well: Don’t rush browning the sausage on sauté mode; developing those browned bits adds significant flavor.
- Soften Cream Cheese: While the Instant Pot will melt it, starting with slightly softened, cubed cream cheese helps it incorporate more smoothly and quickly at the end.
- Scrape the Bottom: When adding the broth, scrape the bottom of the Instant Pot insert well to ensure nothing is stuck, preventing potential burn warnings.
- Use Freshly Grated Parmesan: Melts much better and has superior flavor compared to pre-shredded in canisters.
- Add Cream Off Pressure: Stirring in the heavy cream and Parmesan after pressure cooking prevents curdling and ensures a smooth, creamy finish.
How to Serve
This Sausage Parmesan Cream Cheese Soup is a hearty meal in a bowl! Serve it hot, garnished with:
- Fresh chopped parsley
- Extra grated Parmesan cheese
- Crushed red pepper flakes (optional)
It’s also fantastic served with:
- Crusty bread or garlic bread for dipping
- A simple side salad
Make Ahead and Storage
This soup is great for making ahead! Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop over low heat or in the microwave, stirring occasionally. Avoid boiling vigorously during reheating.
FAQs about Sausage Parmesan Cream Cheese Soup
- Can I use a different type of sausage?
- Yes! Mild Italian sausage, turkey sausage, or even chicken sausage would work well. Adjust seasonings if needed based on the sausage flavor.
- Can I make this on the stovetop?
- Absolutely. Brown the sausage and sauté the onion/garlic in a large pot or Dutch oven. Add the remaining ingredients (except cream and Parmesan), bring to a simmer, and cook covered for about 20-25 minutes, or until flavors meld. Stir in cream and Parmesan at the end over low heat.
- Can I freeze this soup?
- Cream-based soups can sometimes separate or become slightly grainy upon thawing. While possible, the texture might not be exactly the same as fresh. If freezing, cool completely first and reheat very gently.
Enjoy this rich, creamy, flavorful, and easy-to-make Sausage Parmesan Cream Cheese Soup! It’s perfect comfort food made fast in the Instant Pot.
Print
Sausage Parmesan Cream Cheese Soup
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 4-6 1x
- Category: Soup, Main Course
- Cuisine: Italian-Inspired, American
Description
This rich and creamy Sausage Parmesan Cream Cheese Soup is made quickly and easily in the Instant Pot. Flavorful Italian sausage, tomatoes, and seasonings meld together in a velvety broth finished with cream cheese and Parmesan.
Ingredients
Scale
- 1 tablespoon olive oil
- 1/2 medium yellow onion, thinly sliced
- 1 pound (450g) Italian Sausage (Hot or Mild), casings removed
- 1 (8-ounce / 225g) can pureed tomatoes
- 1 (14.5-ounce) can petite diced tomatoes, undrained (or 4 medium Roma tomatoes, diced)
- 1 teaspoon garlic powder (or 3 cloves garlic, minced – add with onion)
- 1 teaspoon Italian seasoning
- Salt, to taste
- Freshly cracked black pepper, to taste
- 1/2 cup (4oz / 113g) cream cheese, softened and cubed
- 1 cup (250ml) low-sodium chicken broth
- 1 cup heavy cream
- 1/4 cup freshly grated Parmesan cheese, plus more for garnish (optional)
- Fresh chopped parsley, for garnish (optional)
Instructions
- Sauté Onion: Set your Instant Pot to the “Sauté” mode (medium or high heat). Add the olive oil to the inner pot. Once hot, add the thinly sliced onions and cook until slightly softened, about 2 minutes, stirring occasionally. (If using fresh minced garlic instead of powder, add it here and cook for 30 seconds until fragrant).
- Cook Sausage: Add the Italian sausage meat (casings removed) to the pot. Cook, breaking it up with a spatula, until it’s no longer pink, stirring frequently. Press “Cancel” to turn off the Sauté mode. Drain off excess grease if necessary.
- Add Ingredients for Pressure Cooking: Add the pureed tomatoes, undrained diced tomatoes, garlic powder (if using), salt, pepper, Italian seasoning, cubed softened cream cheese, and chicken broth to the pot with the sausage. Give a quick stir to mix everything together.
- Pressure Cook: Secure the lid on the Instant Pot. Make sure the pressure release valve is set to the “Sealing” position. Select the “Manual” or “Pressure Cook” setting, adjust the pressure to high, and set the timer for 5 minutes.
- Quick Release Pressure: When the 5-minute cooking time is complete, carefully perform a quick pressure release by moving the valve to the “Venting” position until the float valve drops. Be cautious of the hot steam. Remove the lid.
- Finish Soup: Stir in the heavy cream and grated Parmesan cheese until the cheese is melted and the soup is smooth and creamy. You can turn the Instant Pot back to “Sauté” on low for a minute or two if needed to fully melt the cheese, but do not boil.
- Season and Serve: Taste the soup and adjust seasoning with additional salt and pepper if needed. Ladle the soup into bowls. Garnish with fresh chopped parsley and more grated Parmesan cheese, if desired. Serve immediately.
Notes
- Sausage: Use hot or mild Italian sausage based on your preference. Remove casings before cooking. Ground turkey or chicken sausage can be substituted.
- Tomatoes: This recipe uses both pureed and diced tomatoes for texture. If using fresh Roma tomatoes, dice them finely.
- Cream Cheese: Using softened, cubed cream cheese helps it melt smoothly into the soup.
- Parmesan Cheese: Freshly grated Parmesan provides the best flavor and melts more smoothly than pre-shredded.
- Consistency: If the soup is thicker than desired, you can stir in a little extra broth or cream.
- Storage: Store leftover soup in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave.