Preheat a medium-sized Dutch oven or similarly sized soup pot over medium-high heat until hot and just beginning to smoke. Drop in the tallow and swirl to coat the pot.

Add the sausage and cook, stirring to break it into small pieces, until browned and cooked through, about 10 minutes. Drain all but 2 tablespoons of the fat.

Add the broth and cream cheese to the sausage. Simmer over medium heat, stirring occasionally, until the cream cheese is melted and the soup is hot, about 10 minutes.

Salt the soup to taste. Depending on the saltiness of your sausage and broth, you might not need much (or any).