If you’re searching for the ultimate comfort food that comes together in just 30 minutes, look no further than Cheesy Rotel Soup with Smoked Sausage. This creamy, zesty, and delightfully hearty soup is loaded with smoky sausage, melty cheddar, tangy Rotel tomatoes, and a touch of spice—making it the kind of meal you’ll crave on busy weeknights and lazy weekends alike. Every spoonful delivers a cozy blend of flavors and textures, and it’s so easy to customize, you’ll want to make it again and again.
Ingredients You’ll Need
The magic of Cheesy Rotel Soup with Smoked Sausage is all in the ingredients—each one brings its own personality to the pot, creating layers of flavor, color, and texture. Simple pantry staples and a few fresh touches make this recipe a breeze to whip up any night of the week.
- Olive oil: Just a tablespoon to start, it adds a subtle richness and helps brown the sausage beautifully.
- Smoked sausage: The star of the show! Sliced into rounds, it infuses the soup with smoky, savory flavor.
- Onion: Diced small, onion gives a sweet base and softens for extra depth.
- Garlic: Minced fresh, it brings a fragrant punch that sets the stage for all the other flavors.
- Rotel diced tomatoes with green chilies: This is where the magic happens—zesty, tangy, and just a bit spicy.
- Corn: Adds pops of sweetness and a lovely golden color.
- Chicken broth: The savory backbone of the soup, tying everything together.
- Chili powder: Just enough for gentle warmth without overwhelming heat.
- Paprika: Boosts the smoky notes and adds a beautiful reddish hue.
- Black pepper: A dash for balance and a hint of bite.
- Cream cheese: Cubed and melted in, it’s the secret to a silky, luscious soup.
- Shredded cheddar cheese: Melts into the soup for extra cheesiness and richness.
- Milk or heavy cream: Rounds out the texture for ultimate creaminess—choose cream for extra indulgence.
- Green onions or cilantro (optional): For a pop of freshness and color on top.
How to Make Cheesy Rotel Soup with Smoked Sausage
Step 1: Sauté the Sausage
Start by heating the olive oil in a large soup pot over medium heat. Once the oil shimmers, add your sliced smoked sausage and let it sizzle away for about 4 to 5 minutes. You want the sausage rounds to get golden and beautifully caramelized on the edges—that’s where so much flavor builds. Once browned, scoop the sausage out and set it aside for later.
Step 2: Soften the Onion and Garlic
In the same pot (don’t wipe it out—that leftover sausage goodness is pure flavor!), toss in the diced onion. Sauté for 2 to 3 minutes until the onion softens and turns translucent. Stir in the minced garlic and let it cook for just 30 seconds; you’ll smell its wonderful aroma almost instantly.
Step 3: Build the Brothy Base
Add the can of Rotel (don’t drain it), the drained corn, chicken broth, chili powder, paprika, and black pepper. Pour all these into the pot, then return the browned smoked sausage to the mix. Give everything a good stir and bring the soup to a gentle simmer. Let it bubble for a few minutes so the flavors meld together.
Step 4: Make it Cheesy and Creamy
Drop in the cubed cream cheese, stirring patiently as it melts into the soup. The cream cheese may look a little stubborn at first, but it will eventually turn the broth silky and thick. Now sprinkle in the shredded cheddar, stirring until it’s completely melted and the soup is rich and velvety.
Step 5: Finish with Milk or Cream
Pour in the milk or heavy cream, stirring gently to incorporate. This is where your Cheesy Rotel Soup with Smoked Sausage achieves its signature creamy texture. Keep the heat low—don’t let it boil after adding the dairy, or the soup could separate. Once everything is heated through and dreamy, it’s ready to serve!
How to Serve Cheesy Rotel Soup with Smoked Sausage
Garnishes
This soup is just begging for a final touch! Top each steaming bowl with a sprinkle of chopped green onions or fresh cilantro. If you like a little extra heat, try a few diced jalapeños or a pinch of red pepper flakes. A swirl of sour cream or a bit more shredded cheddar never hurts, either.
Side Dishes
Cheesy Rotel Soup with Smoked Sausage pairs perfectly with crusty bread—think French baguette or a warm slice of sourdough—for dunking. Tortilla chips make a crunchy, salty companion and are fantastic for scooping up every last bite. If you want to make it a heartier meal, serve the soup alongside a crisp green salad or even over a scoop of fluffy rice.
Creative Ways to Present
For a fun twist, ladle the soup into bread bowls for an edible serving vessel that soaks up every bit of cheesy goodness. Hosting a casual party? Set up a toppings bar with shredded cheese, chopped herbs, hot sauce, and avocado so guests can customize their bowls. Or, serve mini portions in mugs for a cozy appetizer at your next game night.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, let the soup cool to room temperature before transferring it to an airtight container. Cheesy Rotel Soup with Smoked Sausage will keep in the refrigerator for up to 3 days, and the flavors get even better as they meld together overnight.
Freezing
This soup holds up surprisingly well in the freezer, thanks to the robust smoked sausage and veggies. Ladle cooled soup into freezer-safe containers, leaving a little space for expansion. Freeze for up to 2 months. Just note that the creamy base may separate a bit when thawed, but a good stir will bring it back together.
Reheating
To reheat, simply warm the soup gently on the stovetop over low heat, stirring often. If the soup has thickened too much, add a splash of chicken broth or milk to loosen it up. Avoid boiling after reheating, as this can cause the dairy to curdle. You can also reheat individual portions in the microwave in 30-second bursts, stirring between each, until perfectly hot.
FAQs
Can I make Cheesy Rotel Soup with Smoked Sausage ahead of time?
Absolutely! This soup is a fantastic make-ahead option. Prepare it as directed, cool it down, and store it in the fridge. The flavors deepen overnight, making it even more delicious the next day.
What’s the best way to add extra heat to this soup?
For more spice, use the hot variety of Rotel tomatoes, toss in some diced jalapeños, or add a dash of cayenne pepper or hot sauce. Start slow and taste as you go so you can get the perfect amount of kick.
Can I use a different kind of sausage?
Definitely! While smoked sausage gives the classic flavor, feel free to use andouille, kielbasa, or even turkey sausage for a lighter twist. Just make sure it’s fully cooked before adding to the soup.
Is there a way to make this soup vegetarian?
You can easily swap the smoked sausage for a plant-based sausage or omit it altogether and bump up the veggies. Use vegetable broth in place of chicken broth, and you’ll have a cozy vegetarian version.
How can I make Cheesy Rotel Soup with Smoked Sausage even heartier?
Stir in cooked pasta, rice, or even diced potatoes for more substance. This soup is incredibly versatile, so feel free to make it your own by adding your favorite mix-ins!
Final Thoughts
If you’re ready to add a new go-to comfort food to your recipe rotation, you have to try Cheesy Rotel Soup with Smoked Sausage. It’s quick, customizable, and absolutely packed with bold, creamy flavor. Gather your ingredients, invite over a friend, and make a pot—you’ll be glad you did!
Print
Cheesy Rotel Soup with Smoked Sausage Recipe
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
Cheesy Rotel Soup with Smoked Sausage is a hearty and flavorful stovetop soup combining spicy Rotel tomatoes, smoky sausage, creamy cheeses, and a blend of spices. Perfect for a comforting meal, this quick and easy recipe yields a rich and creamy soup bursting with bold Tex-Mex-inspired flavors.
Ingredients
Meat and Dairy
- 1 tablespoon olive oil
- 14 oz smoked sausage, sliced into rounds
- 4 oz cream cheese, cubed
- 1 1/2 cups shredded cheddar cheese
- 1/2 cup milk or heavy cream
Vegetables and Aromatics
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 can (10 oz) Rotel diced tomatoes with green chilies (undrained)
- 1 can (15 oz) corn (drained)
- Chopped green onions or cilantro for garnish (optional)
Liquids and Broth
- 2 cups chicken broth
Spices
- 1/2 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/4 teaspoon black pepper
Instructions
- Brown the Sausage: Heat olive oil in a large soup pot over medium heat. Add the sliced smoked sausage and cook until browned, about 4 to 5 minutes. Once browned, remove the sausage from the pot and set aside.
- Sauté Onion and Garlic: In the same pot, add the diced onion and sauté for 2 to 3 minutes until soft and translucent. Stir in the minced garlic and cook for an additional 30 seconds to release its aroma.
- Add Base Ingredients: Pour in the undrained Rotel diced tomatoes with green chilies, drained corn, and chicken broth into the pot. Sprinkle in the chili powder, paprika, and black pepper. Stir to combine all ingredients well.
- Simmer with Sausage: Return the browned sausage to the pot. Bring the soup mixture to a simmer to let the flavors meld, about 5 minutes.
- Melt the Cream Cheese: Stir in the cubed cream cheese and cook, stirring frequently, until it melts completely and the soup becomes smooth and creamy.
- Add Cheddar Cheese: Gradually add the shredded cheddar cheese, stirring continuously until it is fully incorporated and the soup is creamy.
- Finish with Milk or Cream: Pour in the milk or heavy cream, stirring until the soup is heated through and creamy. Be careful not to let the soup boil after adding the dairy to prevent curdling.
- Serve and Garnish: Ladle the soup into bowls and garnish with chopped green onions or cilantro if desired. Serve hot with crusty bread or tortilla chips for a complete meal.
Notes
- This soup pairs wonderfully with crusty bread or crunchy tortilla chips for added texture.
- For a spicier version, use hot Rotel tomatoes or add diced jalapeños during cooking.
- You can customize the soup by adding cooked pasta or rice to make it more filling.
- Ensure smoked sausage and broth used are gluten-free if you need to keep this recipe gluten-free.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 410
- Sugar: 4g
- Sodium: 860mg
- Fat: 30g
- Saturated Fat: 14g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 75mg
