If you’re in the mood for the ultimate comfort food that’s hearty, creamy, and just a tiny bit spicy, Cheesy Rotel Soup with Smoked Sausage is about to become your new favorite. This soup is all about bold flavor and heartwarming coziness with every spoonful—the buttery potatoes, zesty Rotel tomatoes and chilies, and that smoky sausage do a little flavor dance in a silky cheddar broth. It’s the kind of soup you’ll crave on chilly nights, at game-day gatherings, or anytime you want something deeply satisfying but simple to whip up. If you love quick, kitchen-friendly dinners with maximum deliciousness, you’re in exactly the right spot.
Ingredients You’ll Need
This Cheesy Rotel Soup with Smoked Sausage shines because every ingredient has a purpose—whether it’s depth, flavor, creaminess, or kick. The best part? You likely have most of these on hand already. Let’s make every bite count!
- Olive oil: Helps brown the sausage and extract that savory flavor foundation for your soup.
- Smoked sausage (like kielbasa): Brings big smoky, savory flavor and a hearty bite; don’t skip this!
- Yellow onion: Sautéed until golden, onion gives background sweetness and aroma.
- Garlic: Just a couple of cloves add a punch of depth and irresistible fragrance.
- Rotel (diced tomatoes with green chiles): The signature ingredient for a zesty, tangy, and slightly spicy lift to the bowl.
- Peeled potatoes: Potatoes soak up all that flavor and add satisfying creaminess and heft.
- Low-sodium chicken broth: Lends a savory base that lets all the other flavors shine without being too salty.
- Paprika: Adds gentle smokiness and gorgeous color.
- Black pepper: A pop of mild spice to round things out.
- Salt: To season everything and bring out the best in each ingredient.
- Whole milk or half-and-half: Makes the cheesy broth perfectly creamy; go full-fat for the very best texture.
- Shredded cheddar cheese: Melts into the soup for that “wow” factor—use sharp cheddar if you want even more flavor.
- Flour or cornstarch (optional): Just in case you love your soup extra thick and luscious.
- Chopped green onions or parsley: A bright, fresh garnish that pops against the rich soup.
How to Make Cheesy Rotel Soup with Smoked Sausage
Step 1: Brown the Smoked Sausage
Start by heating your olive oil in a large pot over medium heat. Once it’s warm, add the sliced smoked sausage. Let it sizzle undisturbed for about 5 to 6 minutes until both sides are beautifully browned. This is where the flavor magic begins! Once the sausage is golden and smells irresistible, scoop it out and set it aside.
Step 2: Sauté Onion and Garlic
In the same pot (don’t wipe it out—those bits at the bottom are treasures!), toss in your diced onion. Sauté for about 4 to 5 minutes until softened and golden. Just as the onion gets tender, stir in your minced garlic and let it cook for another minute. The kitchen will smell amazing and that’s your green light to move on.
Step 3: Simmer the Potatoes and Rotel
Pour in the entire can of Rotel (juice and all), along with the diced potatoes, chicken broth, paprika, salt, and black pepper. Give everything a good stir, then crank up the heat to bring it all to a boil. Once boiling, reduce to a simmer and let it bubble gently for 15 to 20 minutes, or until your potatoes are fork-tender but not falling apart.
Step 4: Return the Sausage and Thicken the Soup
Now bring that beautifully browned sausage back into the pot. If you prefer your Cheesy Rotel Soup with Smoked Sausage on the thick side, whisk the flour or cornstarch with a few tablespoons of cold water in a small bowl to make a slurry. Drizzle that into the simmering pot, stirring until well combined. Let it simmer for a couple more minutes so it thickens up nicely before you go cheesy!
Step 5: Add Cream and Cheese
Turn the heat to low before pouring in the milk (or half-and-half). Then, handfuls at a time, stir in the shredded cheddar cheese. The key here is a gentle heat: keep stirring as the cheese melts into an ultra-creamy, dreamy soup. (Don’t let the soup boil after the cheese goes in, or it could separate!) Taste and tweak the seasoning if you like more salt or spice. Now you’re ready to serve!
How to Serve Cheesy Rotel Soup with Smoked Sausage
Garnishes
The finishing touch can make a world of difference. Sprinkle chopped green onions or fresh parsley over each bowl of Cheesy Rotel Soup with Smoked Sausage just before serving. If you like things spicy, a pinch of crushed red pepper or a few extra jalapeño rings on top delivers some zip and color. Don’t be shy—this soup welcomes bold garnishes!
Side Dishes
This soup is the star, but a crunchy slice of rustic bread or toasted baguette makes it a meal. For a lighter touch, serve it with a crisp side salad dressed in a simple vinaigrette to balance that creamy richness. Warm cornbread and even crispy tortilla chips round out the Southern-American comfort vibes.
Creative Ways to Present
For family dinner, ladle the soup into deep bowls and let everyone garnish their own Cheesy Rotel Soup with Smoked Sausage. Hosting friends? Serve it in small mugs or cups as a cozy appetizer. Or, pour it into hollowed-out bread boules for an extra fun, rustic presentation—perfect for dipping and scooping every last drop.
Make Ahead and Storage
Storing Leftovers
Leftover Cheesy Rotel Soup with Smoked Sausage keeps beautifully in the fridge. Allow the soup to cool completely, then transfer to an airtight container. It’ll stay delicious for up to 3 days—just be sure to give it a good stir before reheating, as the potatoes and cheese may settle or thicken a bit.
Freezing
Want to stash some away for a busy weeknight? This soup can be frozen, but keep in mind that dairy-based soups sometimes get a bit grainy when thawed. To minimize this, let the soup cool, transfer to freezer-safe bags or containers, and freeze for up to 2 months. Thaw overnight in the refrigerator before gently reheating.
Reheating
For best results, reheat Cheesy Rotel Soup with Smoked Sausage gently on the stovetop over low heat, stirring often to prevent the cheese from separating. If the soup seems too thick, just splash in a bit more milk or chicken broth until your preferred consistency is restored. A quick zap in the microwave works for single servings, too—just use 50% power and stir halfway through.
FAQs
Can I make it gluten-free?
Absolutely! Simply swap the flour for cornstarch if you want a thicker soup, and double-check that your smoked sausage is gluten-free. All the other ingredients in Cheesy Rotel Soup with Smoked Sausage are naturally gluten-free.
What can I use instead of Rotel?
If you can’t find Rotel, mix a can of diced tomatoes with 2–3 tablespoons of chopped green chilies. It’ll deliver the same zesty flavor kick this soup is known for!
Is there a way to make this spicier?
Yes! For a fiery version, use “hot” Rotel, toss in a finely chopped jalapeño, or add a pinch of cayenne pepper when simmering the soup. A dash of hot sauce at the table works wonders, too.
Can I make Cheesy Rotel Soup with Smoked Sausage ahead of time?
You sure can! Prepare the recipe and store it in the fridge for up to 3 days. When ready to serve, reheat gently and stir well. The texture will stay creamy and the flavors actually deepen overnight.
What’s the best smoked sausage to use?
Kielbasa is a classic choice—its smoky flavor is just right for this recipe. Andouille brings a little Cajun spice if you want extra kick, or pick your favorite local smoked sausage for a personalized touch!
Final Thoughts
If you’re looking for the coziest, cheesiest bowl of comfort, Cheesy Rotel Soup with Smoked Sausage is a guaranteed winner every time. It’s easy, crowd-pleasing, and endlessly customizable—the kind of meal that warms both your kitchen and your soul. Give it a try and get ready to make this simple soup an all-star in your family’s comfort food lineup!
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Cheesy Rotel Soup with Smoked Sausage Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Warm up with a bowl of comforting Cheesy Rotel Soup with Smoked Sausage. This hearty soup is packed with flavor from smoked sausage, diced potatoes, Rotel tomatoes, and cheddar cheese.
Ingredients
- 1 tablespoon olive oil
- 14 ounces smoked sausage (such as kielbasa), sliced into rounds
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1 (10-ounce) can Rotel (diced tomatoes with green chiles), undrained
- 2 cups diced potatoes (peeled)
- 4 cups low-sodium chicken broth
- 1/2 teaspoon paprika
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- 1 cup whole milk or half-and-half
- 2 cups shredded cheddar cheese
- 1 tablespoon flour or cornstarch (optional, for thickening)
- chopped green onions or parsley for garnish
Ingredients:
Instructions
- In a large pot, heat olive oil over medium heat. Add smoked sausage and cook for 5–6 minutes until browned. Remove and set aside.
- In the same pot, add diced onion and sauté for 4–5 minutes until soft. Stir in garlic and cook for 1 minute until fragrant.
- Add Rotel, potatoes, chicken broth, paprika, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15–20 minutes, or until potatoes are tender.
- Return sausage to the pot. In a small bowl, whisk flour or cornstarch with a few tablespoons of cold water and stir into the soup if you prefer a thicker consistency.
- Add milk and shredded cheddar cheese, stirring over low heat until cheese is melted and soup is creamy. Do not boil after adding cheese.
- Taste and adjust seasoning. Serve hot, garnished with green onions or parsley.
Notes
- For a spicier version, use hot Rotel or add a pinch of cayenne.
- You can substitute Velveeta for part of the cheddar if you want a smoother, meltier texture.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Southern-American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 470
- Sugar: 6g
- Sodium: 820mg
- Fat: 30g
- Saturated Fat: 14g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 21g
- Cholesterol: 75mg
