Creamy Keto Italian Sausage Soup

Warm and creamy with Italian sausage spice, you’re going to love this creamy keto Italian sausage soup on a cold snowy night. Just close your eyes and imagine yourself in the Italian Alps as you eat your Keto Zuppa Toscana!

What do you imagine when you hear the words creamy keto Italian sausage soup? First, I like to picture myself by a roaring fire at an antique wooden family dinner table with snow falling lightly through the picturesque window.

The kids are smiling at each other as they enjoy their soup, and the husband is laughing about a story he just told. Then, I smile contentedly and look around as I warm my hands on the sides of my bowl.

Let’s keep that pretty picture in our heads! The winter season is nearly upon us, sooner here in Northern Colorado than I’d necessarily like.

However, the cold and snow make me crave the comfort of a warm bowl of soup. And, to be perfectly honest, it’s fabulous to have a big pot in the fridge prepared over the weekend you can just pull out, warm up, and call everyone to dinner. It’s especially convenient when you have all those fun after-school activities like volleyball, basketball, karate, piano, and so on preventing you from kitchen time on weeknights.

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Cold day keto soups

Yesterday morning we had to get up early to head down to Denver for an appointment. It’s the middle of October right now, and when we left the house at 6:30 am it was 11 degrees Fahrenheit with a blanket of white snow covering the neighborhood.

Yes, you read that right 11 degrees. True, this is Colorado, but that’s not a normal temp for mid-October when the average low is about 37!

So, we exclaimed about the weather, discussed it with everyone we saw, and posted about it on social media, my daughter and I decided it was definitely soup weather.

If you ask my girl what kind of meat she likes she will immediately say sausage, meatballs, or pork chops. In short, she’s a meat lover and so this creamy keto Italian sausage soup is always popular on the menu.

In a hurry? Get me to the recipe!

Scroll down to the bottom for the printable recipe or PIN it here for later!

🍽 Equipment

Kitchen items you’ll need:

• soup pot or Dutch oven
• ladle
• spatula
• knife
• cutting board
• blender (or whisk)

Simmering soup on a cold day was like filling a house with cotton batting. The comforting scent of it plumped and muffled and cuddled.

– Sarah Addison Allen

💭 Top tips

Perfect creamy keto Italian sausage soup

I really like to add cream cheese to soups to give it an easy low carb creamy goodness. I’ve tried many different methods to add said cream cheese to soups, smoothies, and desserts.

Far and away, the best way I’ve come up with to evenly distribute the cream cheese in soup or even a muffin batter is to blend the cream cheese up with wet ingredients before adding it to the main mixture.

In this creamy keto Italian sausage soup recipe, I use a cup of broth and the cream cheese and blend them together before adding them to the soup. Why do I do this? It’s the easiest and most practical way to not have cream cheese lumps floating about your soup!

Now, if you don’t have a blender you can take room temperature or slightly warm cream cheese and whisk or stir it into your simmering soup. It is possible. I’ve done it before. It’s how I do it in the video.

However, it does take longer to get all the lumps out and mix it in completely without making a mess.

Also, I tend to forget to get the cream cheese out of the refrigerator early so blending it up is a fabulous way to make up for my lack of planning skills.

Only the pure of heart can make a good soup.

– Ludwig Van Beethoven

🥘 Ingredients

• 1 tbsp butter
• 1/2 onion chopped
• 2 cloves garlic
• 4 cups of chicken bone broth
• 8 oz cream cheese
• 1 lb Italian sausage (mild or hot)
• 1 14 oz can diced tomatoes
• zucchini (small) chopped
• 2 cups chopped spinach
• 1 tsp dried basil
• 1 tsp dried oregano
• bay leaf
• parmesan cheese
• 1/4 tsp cayenne pepper

🔪 Instructions

How to make creamy keto Italian sausage soup

AKA Keto Zuppa Toscana.

(Just pretend you’re in a chalet in the Italian Alps. Yes, please.)

First of all, to make this creamy keto Italian sausage soup, melt the butter in a soup pot or dutch oven over medium-high heat.

Second, you’re going to scrape in the chopped onion and minced garlic from the cutting board and mix those around with the butter.

Then, the Italian sausage goes in to cook for about 4-5 minutes or until the onion is soft and the meat is browned and filling the kitchen with good smells.

As the meat browns, add the zucchini to cook. I like to use zucchini in soups as sort of a pasta replacement and another texture. Then pour in three cups of the bone broth.

Sometimes, I even peel the zucchini and take out any large seeds simply because the children are more likely to eat it that way. They are less likely to attempt to pick it out if they don’t see the green. At least that’s my kids!

You can julienne it sort of in more of a noodle shape, or slice and quarter it, or just chop it as you like!

Now for the good stuff!

Okay, next add the herbs, basil, oregano, a bay leaf, and then the cayenne pepper. Stir that up a bit then add the diced tomatoes. After that, bring the pot to a boil then lower the heat to simmer.

While the soup is simmering, place the remaining cup of bone broth and cream cheese in a blender and blend it up until it’s smooth with no lumps. Then, pour it into the rest of the soup and stir.

Next, chop up about 2 cups of spinach and mix it in the soup to wilt. You can serve it almost right away or allow it to simmer for another half hour or so for the flavors to combine. It does taste better if you simmer it a bit longer or make it the day before and heat it for a quick weeknight meal.

Last but not least, don’t forget the cheese!

Serve the bowls of soup topped with shredded parmesan cheese. I like to shred my own if there’s the time because often the pre-grated, shredded cheeses contain potato starch or other things to make them not stick together. That’s not something I want to eat so tend to buy block cheese and prepare it myself.

Eat and enjoy!

There’s a sorrow and pain in everyone’s life, but every now and then there’s a ray of light that melts the loneliness in your heart and brings comfort like hot soup and a soft bed.

– Hubert Selby Jr.

❤️ Keto Tuscan Soup = Keto Zuppa Toscana = I love soup

What are your favorite soups? Do you create your own with whatever’s in the fridge or stick to recipes? I do a little of both as it’s a great way to get rid of leftovers!

What tastes do you like that might work well in soup or stew form? Philly cheesesteak? Cheeseburger? Chicken enchilada?

Yes, I like to think of some of my favorite meals and winterize them so to speak in easy peasy stew form. Why not also try Keto French Onion Soup?

Now, I hope you try this creamy keto Italian sausage soup, find a fireplace and a book set in Italy and enjoy some keto zuppa Toscana!

Tag me in your recipe pics on Instagram @explorermomma.

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Thanks all!

Continue to Content

Creamy Keto Italian Sausage Soup

Yield: 8

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Warm and creamy with Italian sausage spice, you're going to love this low carb soup on a cold snowy night!

Print

Ingredients

• 1 tbsp butter
• 1/2 onion, chopped
• 2 cloves garlic
• 4 cups chicken bone broth
• 8 oz cream cheese
• 1 lb Italian sausage, (mild or hot)
• 1 14 oz can diced tomatoes
• 1 zucchini (small), chopped
• 2 cups chopped spinach
• 1 tsp dried basil
• 1 tsp dried oregano
• 1 bay leaf
• parmesan cheese
• 1/4 tsp cayenne pepper (to taste)

Instructions

1. Melt the butter over medium-high heat and add the onion, garlic, and Italian sausage to cook for 4-5 minutes or until onion is soft and meat browned.
2. Pour in three cups of the bone broth then add the zucchini, basil, oregano, bay leaf, cayenne pepper (if using), and diced tomatoes.
3. Bring to a boil then lower the heat to simmer.
4. Place the remaining cup of bone broth and cream cheese in a blender and blend until smooth. Pour into the rest of the soup and stir.
5. Mix in the chopped spinach and once wilted serve the soup or allow to simmer for another half hour or more for the flavors to combine.
6. Serve topped with shredded parmesan cheese.

Notes

Nutrition Facts

 Servings 8.0 Amount Per Serving Calories 312  Total Fat 22 g Saturated Fat 11 g Monounsaturated Fat 0 g Polyunsaturated Fat 0 g Trans Fat 0 g Cholesterol 75 mg Sodium 656 mg Potassium 423 mg Total Carbohydrate 4 g Dietary Fiber 1 g Sugars 3 g Protein 20 g Net Carbohydrate 3 g

Nutrition Information:

Yield: 8 Serving Size: 1 grams
Amount Per Serving: Calories: 312Unsaturated Fat: 0g

*Nutrition Facts per MyFitnessPal.com. For most accurate facts, calculate your own with the exact ingredients you use in the recipe.

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