Slow Cooker Philly Cheesesteak Sausage Soup

This creamy Philly cheesesteak sausage soup is loaded with peppers, onions, provolone, and savory sausage. An easy slow cooker comfort food dinner!

When fall arrives and the weather starts to cool down – even here in steamy Houston - I start craving all the soups and slow cooker dinners! My Philly Cheesesteak Sausage Soup is one you'll want to keep handy. It's loaded with savory sausage, colorful peppers, onions, and melted provolone in a flavorful broth. Everything simmers together in the slow cooker for a comforting dinner that takes very little effort.

I love recipes like this because there's no standing over the stove or juggling a bunch of pots and pans. Just slice some sausage and a few veggies, toss everything into the slow cooker, and let it do its thing. A little cream cheese makes the broth wonderfully creamy, while the provolone gives it that classic cheesesteak flavor.

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It's an easy weeknight dinner, great for meal prep, and a nice change from your usual slow cooker soups. It's hearty enough to be a meal on its own, especially when you add a few crunchy croutons on top. Perfect for busy weeknights, chilly evenings, or those days when you just don't feel like spending a bunch of time in the kitchen.

Simple ingredients, minimal effort, and a whole lot of flavor. That's my kind of comfort food!

Made with simple ingredients: sausage, beef bone broth, red and green peppers, onion, various seasonings, cream cheese, and provolone.

INGREDIENTS

• 1 package Philly cheesesteak-style or Italian sausage, sliced into 1-inch rounds

• 4 cups beef bone broth (chicken bone broth works too)

• 1 tablespoon minced garlic

• 1 medium red onion, sliced

• 1 green bell pepper, sliced

• 1 red bell pepper, sliced

• 1 white onion, sliced

• 1 tablespoon Hippy All-Purpose Seasoning

• 1 tablespoon Italian seasoning

• 1 tablespoon garlic powder

• 1 tablespoon onion powder

• 1 teaspoon Worcestershire sauce

• 8 ounces Neufchâtel cheese or cream cheese, cut into cubes

• 3 slices provolone cheese, cut into small pieces or shredded

• Croutons, for serving (optional)

Throw everything into the slow cooker and let it do its magic.

DIRECTIONS

1. Add the sausage, beef bone broth, garlic, onions, bell peppers, Hippy All-Purpose Seasoning, Italian seasoning, garlic powder, onion powder, Worcestershire sauce, and cubed Neufchâtel or cream cheese into the slow cooker.

2. Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours, stirring occasionally to help the cream cheese melt and blend into the broth.

3. About 30 minutes before serving, stir in the shredded or diced provolone. Cover and continue cooking until the cheese is melted and incorporated into the soup.

4. Ladle into bowls and top with a handful of crunchy croutons if you'd like a little extra texture.

Hippy Tips

• Choose your sausage wisely. I like using a good-quality sausage with simple ingredients. Philly cheesesteak-style sausage is great here, but Italian sausage works too.

• Use bone broth. Beef bone broth adds a deeper, richer flavor and provides extra protein.

• Neufchâtel is a great swap for regular cream cheese, as it gives you that rich texture with less fat than traditional cream cheese.

• Want to skip the croutons? The soup is delicious on its own. You could also try toasted sourdough on the side or your favorite crunchy topping.

• Great for leftovers. Store cooled soup in an airtight container in the refrigerator for up to 3–4 days. Reheat gently, stirring to bring the cheese and broth back together.