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.