Creamy Keto Italian Sausage Soup
A rich and hearty soup that combines Italian sausage, spinach, and zucchini in a creamy base, perfect for a warming weeknight meal.
Ingredients
Base ingredients
- 1 tablespoon butter For sautéing
- 1/2 cup onion, chopped
- 2 cloves garlic, minced Adds aroma
- 4 cups chicken bone broth Use homemade for better flavor
- 8 oz cream cheese Can substitute with sour cream or Greek yogurt
- 1 lb Italian beef sausage (mild or hot) Choose based on preference
- 1 can (14 oz) diced tomatoes
- 1 small zucchini, chopped For added texture
- 2 cups chopped spinach Will wilt during cooking
Seasonings
- 1 teaspoon dried basil For flavor
- 1 teaspoon oregano
- 1/4 teaspoon cayenne pepper Adjust according to spice preference
Instructions
Cooking
- In a large pot, melt the butter over medium-high heat.
- Add the chopped onion and minced garlic, cooking until the onion becomes translucent.
- Stir in the Italian beef sausage, cooking until it’s browned and cooked through.
- Pour in three cups of the chicken bone broth, followed by the zucchini, diced tomatoes, and seasonings – dried basil, oregano, bay leaf, and cayenne pepper.
- Bring the mixture to a boil, then reduce the heat and let it simmer gently.
- In a blender, combine the remaining cup of broth with the cream cheese and blend until smooth. Stir this mixture into the soup.
- Finally, mix in the chopped spinach until it wilts.
Notes
For storage, the soup can be kept in an airtight container in the refrigerator for up to three days. To reheat, warm it in a pot over medium heat, adding broth if too thick. It can be frozen for up to a month. Consider adding mushrooms or bell peppers for variation.
Per serving: 11g net carbs, 33g protein, 55g fat, 675 calories. Calculated from the ingredient list.