If you are craving a hearty, comforting meal that’s as easy to make as it is delicious, the Cheesy Rotel Soup with Smoked Sausage Recipe is here to steal your heart and your appetite. This creamy, flavorful soup combines smoky sausage, the bright zing of Rotel tomatoes with green chilies, and a rich blend of cheeses that melt perfectly into a velvety broth. It’s the perfect dish for warming up on cool evenings or serving up at casual gatherings when you want a crowd-pleasing dish that’s as satisfying as it is simple. Each spoonful brings together spicy, cheesy, and savory notes that will have you reaching for seconds — and maybe even thirds!
Ingredients You’ll Need
The magic of this Cheesy Rotel Soup with Smoked Sausage Recipe lies in its simple yet perfectly balanced ingredients. Each component plays a vital role, whether it’s building flavor, adding texture, or bringing a pop of color that makes the dish as inviting visually as it is delicious.
- Butter or olive oil: A tablespoon for sautéing that adds richness and helps brown the sausage beautifully.
- Smoked sausage or kielbasa (14 oz): This is the star protein that gives the soup its smoky, savory depth.
- Small onion, diced: Adds sweetness and a subtle crunch to balance the sausage.
- Garlic cloves, minced: Provides aromatic warmth and a flavor boost.
- Rotel (10 oz can): Diced tomatoes with green chilies bring just the right amount of zest and mild heat.
- Chicken broth (4 cups): The flavorful base that ties everything together smoothly.
- Cream cheese (8 oz block): Cubed and softened for a creamy texture that makes the soup luscious and dreamy.
- Shredded cheddar cheese (2 cups): Adds sharp, melty goodness that defines the “cheesy” magic.
- Heavy cream or whole milk (1 cup): Adds richness and helps achieve a smooth, silky consistency.
- Elbow macaroni or small pasta (1½ cups, optional): Perfect for adding body and making the soup extra filling if you like.
- Salt and pepper: Essential for seasoning to bring out all the flavors.
- Chopped green onions or parsley: Fresh and vibrant garnish that brightens every bowl.
How to Make Cheesy Rotel Soup with Smoked Sausage Recipe
Step 1: Brown the Sausage and Sauté Aromatics
Start by melting your butter or warming olive oil in a large pot over medium heat. Add the sliced smoked sausage and cook for about 4 to 5 minutes until the edges get nice and browned. This process locks in flavor and creates that savory base we’re after. Then toss in the diced onion and cook until softened, about 3 minutes. Stir in the minced garlic last and cook just for 30 seconds so it doesn’t burn, releasing its aromatic charm into the pot.
Step 2: Add Rotel and Broth, and Prepare Pasta
Pour in the Rotel can—those diced tomatoes with green chilies give a subtle kick that’s just right. Add the chicken broth next, and if you’re including pasta, now’s the time to add it in. Bring everything to a boil before reducing the heat to a gentle simmer. Let it cook for 10 to 12 minutes, or until the pasta is tender and the flavors have melded beautifully together.
Step 3: Stir in Cream Cheese and Cheddar
Lower the heat and stir in the cube-softened cream cheese. Whisk it well until it melts down into the broth, transforming it into a smooth, creamy soup. Now add the shredded cheddar cheese, stirring constantly so it melts evenly and gives the soup its irresistible cheesy texture and flavor.
Step 4: Finish with Cream and Season
Pour in the heavy cream or whole milk for that final layer of richness. Season with salt and pepper according to your taste preference. Let the soup simmer for another 2 to 3 minutes until it’s heated through and luxurious. Now it’s ready to serve, piping hot and wonderfully comforting.
How to Serve Cheesy Rotel Soup with Smoked Sausage Recipe
Garnishes
Don’t underestimate the power of fresh garnishes to elevate your soup! Chopped green onions or parsley add a fresh, green pop that brightens the look and enhances each spoonful with a subtle herbal note. You can also sprinkle a little extra shredded cheddar on top for good measure or a dollop of sour cream if you like a tangy twist.
Side Dishes
This soup pairs wonderfully with simple sides that complement its rich creaminess. Consider serving it with warm crusty bread or buttery garlic toast to scoop up every last drop. A crisp green salad with a light vinaigrette balances the heavy, cheesy flavors with refreshing crunch. For a southern-inspired meal, cornbread muffins are a delightful match.
Creative Ways to Present
Want to impress guests or just treat yourself? Serve the soup in mini bread bowls or pour it into colorful, rustic mugs for a cozy feel. Layer with toppings like crispy bacon bits, jalapeño slices for heat, or a sprinkle of smoked paprika to highlight the sausage’s smoky elements. Each presentation makes the Cheesy Rotel Soup with Smoked Sausage Recipe a feast for both eyes and taste buds.
Make Ahead and Storage
Storing Leftovers
If you have leftovers (and trust me, you might!), store them in an airtight container in the fridge. The soup will keep well for up to 3 days, allowing the flavors to marry even more as time goes by. Just keep in mind the soup thickens as it cools, so a little stirring before reheating helps restore that perfect consistency.
Freezing
This Cheesy Rotel Soup with Smoked Sausage Recipe can be frozen, but for best results, freeze it before adding any pasta. Pasta tends to get mushy when thawed and reheated. Use freezer-safe containers or bags and freeze for up to 2 months. When you’re ready to enjoy, thaw overnight in the fridge for even reheating.
Reheating
Reheat gently on the stove over medium-low heat, stirring frequently. You might need to add a splash of chicken broth or milk to loosen the thickened soup and bring it back to that creamy perfection. Avoid microwaving too aggressively to keep the texture smooth and avoid breaking the cheese emulsions.
FAQs
Can I make this soup without the pasta?
Absolutely! The pasta is optional and can be left out for a lower-carb version. You can even substitute it with cauliflower florets for a veggie boost without sacrificing texture.
What type of smoked sausage works best?
Kielbasa or any smoked sausage with a good balance of smokiness and seasoning is ideal. Avoid overly spicy varieties unless you want to turn up the heat in your soup.
Can I use other types of cheese?
While cheddar cheese is traditional and provides great flavor, you can experiment with Monterey Jack or Pepper Jack for a bit of a twist. Just make sure the cheese melts well for that smooth, creamy texture.
How spicy is the soup?
The soup has a mild spicy kick thanks to the Rotel tomatoes with green chilies. If you prefer more heat, opt for hot Rotel or add fresh jalapeños to the mix as you cook.
Is this soup freezer friendly?
Yes, but to maintain the best texture, freeze the soup without pasta. Add pasta fresh when reheating or omit it altogether if you plan to freeze.
Final Thoughts
There is just something incredibly comforting about the Cheesy Rotel Soup with Smoked Sausage Recipe that makes it an instant favorite in our home, and I’m sure it will become one in yours too. It comes together quickly with ingredients you probably already have on hand, yet tastes like a little bowl of homemade love. Whether you’re feeding a family or looking to cozy up with something delicious after a long day, this soup hits every mark. Give it a try and enjoy all the rich, cheesy satisfaction you deserve!
Print
Cheesy Rotel Soup with Smoked Sausage Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
A rich and creamy Cheesy Rotel Soup with smoky sausage, diced tomatoes with green chilies, and a cheesy pasta base. Perfect for a comforting, hearty meal that’s easy to prepare on the stovetop.
Ingredients
Main Ingredients
- 1 tablespoon butter or olive oil
- 1 (14 oz) smoked sausage or kielbasa, sliced into rounds
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 (10 oz) can Rotel (diced tomatoes with green chilies)
- 4 cups chicken broth
- 1 (8 oz) block cream cheese, cubed and softened
- 2 cups shredded cheddar cheese
- 1 cup heavy cream or whole milk
- 1½ cups elbow macaroni or small pasta (optional)
- Salt and pepper to taste
- Chopped green onions or parsley for garnish
Instructions
- Sauté Sausage and Vegetables: In a large pot over medium heat, melt butter and sauté the sliced smoked sausage for 4–5 minutes until browned. Add the diced onion and cook until soft, about 3 minutes. Stir in minced garlic and cook for 30 seconds until fragrant.
- Add Rotel and Broth: Pour in the can of Rotel tomatoes with green chilies and chicken broth. Stir well to combine the flavors.
- Cook Pasta (Optional): If using pasta, add it to the pot now. Bring the soup to a boil, then reduce heat to a simmer. Cook for 10–12 minutes or until pasta is tender.
- Incorporate Cream Cheese: Stir in the cubed cream cheese and whisk continuously until it melts completely and the soup is smooth and creamy.
- Add Cheddar Cheese: Gradually add shredded cheddar cheese to the soup, stirring until it is fully melted and evenly blended.
- Finish Soup: Pour in the heavy cream or whole milk, season with salt and pepper to taste. Simmer for another 2–3 minutes until heated through and slightly thickened.
- Serve and Garnish: Ladle soup into bowls and garnish with chopped green onions or parsley before serving hot.
Notes
- For extra spice, use hot Rotel or add jalapeños to the soup.
- Omit the pasta for a lower-carb version or swap pasta with cauliflower florets.
- The soup will thicken as it sits; add extra broth when reheating to adjust consistency.
