If you’re craving a bowl that’s bursting with flavor, creamy texture, and just the right amount of spice, then this Cheesy Rotel Soup with Smoked Sausage Recipe is about to become your new favorite comfort food. It blends smoky sausage, vibrant bell peppers, and tangy tomatoes with green chiles, all swirled together by rich, melty cheeses that make every spoonful downright irresistible. This soup feels like a warm hug on a chilly day, but it’s quick enough to whip up any time you want something hearty without fuss. Trust me, once you try this recipe, it’ll be on repeat in your kitchen for good!
Ingredients You’ll Need
This recipe shines because of its simple, straightforward ingredients that each play a crucial role in building layers of flavor and texture. From the smoky sausage to the creamy cheeses and the fresh vegetables, every element adds something special to this dish.
- Smoked sausage: Provides a rich, smoky base flavor that stands out beautifully in the soup.
- Minced garlic: Adds depth and a fragrant punch to the sautéed veggies.
- Finely chopped onion: Brings sweetness and texture that balance the smoky sausage.
- Orange and red bell peppers: Infuse bright color and a subtle natural sweetness.
- Celery: Adds a refreshing crunch and earthiness to round out the vegetables.
- Broth (beef, chicken, or vegetable): Creates the flavorful liquid base for the soup to simmer in.
- Tomatoes with green chiles (undrained): Offer a zesty kick and juicy acidity that bring the soup to life.
- Cream cheese: Cubed for easy melting, it gives the soup luscious creaminess.
- Shredded cheddar cheese: Adds sharpness and gooey, cheesy goodness that makes this soup unforgettable.
How to Make Cheesy Rotel Soup with Smoked Sausage Recipe
Step 1: Brown the Smoked Sausage
Start by heating a large stock pot or Dutch oven over medium heat and add your sliced smoked sausage. Brown the sausage evenly by stirring occasionally, allowing those edges to caramelize just a bit. This step is key because it unlocks those smoky, savory flavors you’ll notice in every bite. Once browned, don’t forget to drain the excess grease — you want the sausage flavor without unwanted oil in the soup.
Step 2: Sauté the Vegetables
Next, toss in your minced garlic, chopped onion, orange and red bell peppers, and celery. Sauté them all together in the pot with the sausage for about 5 to 7 minutes. You want these veggies soft and fragrant, filling your kitchen with the kind of smell that makes you smile and grab a spoon early. This step softens the vegetables perfectly so they melt into the soup later.
Step 3: Add the Tomatoes and Broth
Now pour in your undrained canned tomatoes with green chiles and the broth of your choice — beef, chicken, or vegetable stock all work beautifully here. Stir everything to combine, letting those spicy tomatoes and savory broth mix with the browned sausage and veggies. This is where the soup’s flavor foundation really starts to build.
Step 4: Simmer the Soup
Reduce the heat to low, cover the pot, and let the soup simmer gently for 25 minutes. This step allows all those bold flavors to mingle and the vegetables to become tender and comforting. It’s the perfect opportunity to let the magic happen in the pot while you relax or prep your garnishes.
Step 5: Add the Cheese
Finally, it’s time for the creamy, cheesy grand finale! Stir in the cubed cream cheese and shredded cheddar cheese gradually, stirring continuously until everything melts into a smooth, gooey soup. This finishing touch transforms the soup from delicious to downright decadent, making it cozy, creamy, and utterly irresistible.
How to Serve Cheesy Rotel Soup with Smoked Sausage Recipe
Garnishes
A sprinkle of freshly chopped green onions or cilantro on top adds a burst of color and freshness, balancing the rich cheese beautifully. For a little extra kick, try adding a handful of crushed tortilla chips or a dollop of sour cream to enhance texture and flavor contrast.
Side Dishes
This soup pairs perfectly with crusty bread or warm cornbread for dipping and soaking up every last bit of cheesy goodness. A simple green salad can also lighten up the meal if you want some fresh crunch alongside the warm comfort of your soup bowl.
Creative Ways to Present
For a fun twist, try serving this Cheesy Rotel Soup with Smoked Sausage Recipe in mini bread bowls or small mason jars for casual entertaining. You can also top it with crispy bacon bits or a handful of shredded cheese for extra indulgence when serving guests or family.
Make Ahead and Storage
Storing Leftovers
Let your soup cool to room temperature before transferring it to an airtight container. Stored in the refrigerator, it will stay fresh for 3 to 4 days. When reheading, stir gently to reincorporate any cheese that might separate.
Freezing
This soup freezes wonderfully. Pour it into freezer-safe containers and freeze for up to 3 months. When ready to enjoy, thaw overnight in the fridge, then reheat on the stove over low heat, stirring frequently to maintain that creamy texture.
Reheating
Reheat your soup slowly on the stovetop over medium-low heat, stirring often. If the soup seems too thick, splash in a bit more broth or water to loosen it up, and stir until piping hot. This will bring back its silky, cheesy goodness just like freshly made.
FAQs
Can I use a different type of sausage in this recipe?
Absolutely! While smoked sausage gives fantastic flavor, you can substitute with kielbasa, chorizo, or even spicy Italian sausage depending on your taste preferences. Just be mindful of the seasoning levels each type brings.
Is there a way to make this soup vegetarian?
Yes! Simply omit the sausage and use vegetable broth, then add hearty vegetables like mushrooms or extra bell peppers for texture. You can also use a plant-based sausage substitute to keep that smoky flavor.
What’s the best cheese to use in this recipe?
The combination of cream cheese and sharp cheddar works perfectly here, providing creaminess and tang. However, you can experiment with Monterey Jack or Colby cheese if you want a milder flavor.
Can I prepare this soup in a slow cooker?
Definitely! Brown the sausage and sauté the veggies first, then add all ingredients except cheeses to the slow cooker. Cook on low for 4-6 hours, then stir in the cheeses at the end until melted and creamy.
How spicy is this soup?
The heat level mainly comes from the canned tomatoes with green chiles, which usually have a mild to moderate kick. If you want it spicier, add chopped jalapeños or a dash of cayenne pepper; for milder, use plain diced tomatoes instead.
Final Thoughts
This Cheesy Rotel Soup with Smoked Sausage Recipe is one of those dishes that’s equal parts cozy and exciting, perfect for sharing with family or friends on any night. It’s simple to make but packed with flavor, and that melty cheese finish will have everyone coming back for seconds. I can’t wait for you to give it a try and make it your go-to comfort food too!
Print
Cheesy Rotel Soup with Smoked Sausage Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This Cheesy Rotel Soup with Smoked Sausage is a hearty, comforting dish perfect for cool evenings. Featuring smoky sausage, fresh veggies, and a blend of cream cheese and cheddar for a rich, creamy texture, this soup simmers on the stovetop to meld vibrant flavors into a satisfying meal that serves six.
Ingredients
Sausage and Vegetables
- 1 13.5-ounce package smoked sausage, sliced
- 1 teaspoon minced garlic
- 1/2 small onion (about 1/2 cup), finely chopped
- 1 orange bell pepper, finely chopped
- 1 red bell pepper, finely chopped
- 2 cups celery, finely chopped
Liquids and Cheese
- 1 32-ounce broth (beef, chicken, or vegetable)
- 1 10-ounce can tomatoes with green chiles (undrained)
- 6 ounces cream cheese, cubed
- 1 1/2 cups shredded cheddar cheese
Instructions
- Brown the Smoked Sausage: In a large stock pot or Dutch oven, brown the sliced smoked sausage over medium heat. Stir occasionally to ensure even browning. Once browned, drain off any excess grease to maintain the soup’s flavor balance.
- Sauté the Vegetables: Add the minced garlic, finely chopped onion, orange and red bell peppers, and celery to the pot with the sausage. Cook for 5-7 minutes, stirring occasionally, until the vegetables soften and become fragrant, building a flavorful base.
- Add the Tomatoes and Broth: Pour in the undrained can of tomatoes with green chiles along with your choice of beef, chicken, or vegetable broth. Stir well to combine all ingredients thoroughly, setting the stage for deep, harmonious flavors.
- Simmer the Soup: Reduce the heat to low and cover the pot. Let the soup simmer gently for 25 minutes, allowing the flavors to meld together and the vegetables to soften fully, enhancing the soup’s richness.
- Add the Cheese: Just before serving, stir in the cubed cream cheese and shredded cheddar cheese. Keep stirring continuously until the cheese melts completely, resulting in a creamy and indulgent texture.
- Serve: Serve the soup immediately while hot to enjoy its robust, cheesy goodness at its best.
Notes
- You can substitute smoked sausage with kielbasa or chorizo for different flavor profiles.
- Use low-sodium broth to reduce the salt content if desired.
- For a spicier kick, add extra diced green chiles or a pinch of cayenne pepper.
- The soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- For a thicker soup, reduce the broth to 28 ounces or cook uncovered for the last 5 minutes of simmering.
