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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Keto soups for dinner on cold days
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!
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
Tips for the 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
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 onion is soft and 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.
Generally, I 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 red 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 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.
If you LOVE this recipe please consider giving it a five-star rating in the review area below!
Thanks all!
Creamy Keto Italian Sausage Soup | Keto Zuppa Toscana Printable Recipe
Creamy Keto Italian Sausage Soup
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
- 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.
- Pour in three cups of the bone broth then add the zucchini, basil, oregano, bay leaf, cayenne pepper (if using), and diced tomatoes.
- Bring to a boil then lower the heat to simmer.
- 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.
- 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.
- 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 | |
Pin this recipe for later!
Bobbi
This was delicious. The only thing I changed was I sautéed onion and meat in the instant pot, added the spices, tomatoes and zucchini cooking everything for 7 minutes on the soup setting. Once the pressure had released on its own I tossed in the cream cheese and spinach. So tasty. Thanks for a delicious dinner
Lauren
Great idea! I’ll have to try it that way too. I’m glad you enjoyed it!
Debbie
I just made this with hot Italian sausage. It was very good. Ends up just over a cup is one serving. Would make this again for sure.
Tawnia
Delicious and simple! Used hot Italian sausage, my own broth and tomatoes I canned. Only change I made, used kale instead of spinach. Love spinach but not cooked. This is a keeper and perfect on a cold night! Thank you for sharing!
Lauren
Kale would be a great swap for the spinach. I’m so glad you liked it!
Rhonda
I have made this four times in the past month. Can’t get enough of it!!! ???
Lauren
That’s so awesome Rhonda! It’s great when you find one of those go-to recipes you love. Thanks for sharing!
Sam
Tastes amazing. We added zoodles instead of chopped zucchini and it was yummy!
Lauren
Great idea!
Stephanie
This is the most delicious soup. I can’t wait to make it again!
Jen
Can this be made in the crock pot and left for 9 hours?
Cam
Amazing soup thank you
Cindy J.
Made this for my Hubby. He loved it! Will definitely make again.
Britney
I was hesitant about this soup because I don’t really care for the Olive Garden equivalent (I’m pretty sure it’s the same name), but THIS SOUP WAS AMAZING!! I’m pretty sure it is the most delicious soup I have ever had in my life! Thank you so much for sharing this!
Suzanne
This soup is delicious! Thanks for taking the time to post the recipe. Nom Nom Nom!
Lauren
You’re welcome – I’m happy you enjoyed it!
Lauren
Awesome! I’m glad you liked it. It’s definitely one of our family favorites!
Emily Griffin
This is one of the most requested dinners my husband asks me to make. The only question I have, is there a way to make consistency more thicker (keeping it Keto friendly) It’s so runny ?
Lauren
I’m glad you’ve enjoyed the soup, Emily! To make it thicker, you could try sprinkling 1/4 teaspoon of xanthan gum in the cream cheese and bone broth mixture. Blend that up well before pouring it into the rest of the soup. That will thicken it slightly.
K D
I’ve been adding cauliflower since hubby misses potatoes. Such a great recipe! Thanks!
Rose Hall
Absolutely delicious! Made just as listed. Hubby loved it
Sydney
This was amazing. My wife is a soup connoisseur and literally ate the entire pot and then asked me to make it again 2 nights later. I did kale instead of spinach the 2nd time to try it out and LOVED the texture it gave to the soup. This has now become a household favorite. I am making it for the 4th time tonight for my mother in law. Thanks for sharing!
Connie
Very good! I added mushrooms, and cauliflower added kale and not the spinach.
Suzanne
This looks SO GOOD, and perfect for this first snowstorm in Minnesota.
Linda Westhauser
You talk about adding the “red pepper” but it’s not listed in your ingredients? Cayenne pepper is listed but never mentioned when to add?
Lauren
I’ve updated it, thanks! I was referring to the cayenne pepper when I mentioned red pepper. Spice preferences definitely vary so add the cayenne slowly and taste until you reach the desired spice level.
Heather W
We all loved this, especially my very picky 5 yos!! I used yellow summer squash (since the flavor is more mild and I’m not a huge zucchini fan and I wasn’t sure how well received it’d be by the kids) I used a can of mild Rotel, a 1/3 cup of frozen Mire Poix instead of onions (for time) kale because I despise spinach, and I added a splash of heavy whipping cream to amp up the fat. I also added the block of cream cheese cheese to the hot pan before the tomatoes and broth and let it melt into the meat. I am so making this again, probably with a spicy sausage. I loved that this tasted unlike most cream cheese based keto soups. I’ll probably start adding squash to more soups to bulk them up, that was a great addition. And I think I’d like to try this with the fire roasted rotel.
Melissa
Great soup. Very tasty we ABSOLUTELY Loved it. Will definitely make again
Susan
This soup is SO good! I will definitely be making it again. Since going keto we are missing our regular soups (they all have potatoes or noodles or rice) so it is really fun to find something new that’s so tasty. Thank you!!
Lauren
I love to hear this! Thanks for commenting – it’s one of our family favorites too!
Connie
Very good! My husband had seconds. I used kale because I didn’t have spinach.
Paul
My friend made a batch of your soup; it was delicious. I’m going to prepare a batch or two myself but wondering if this freezes well….any idea?
Lauren
Honestly, I haven’t frozen this soup myself because we usually eat it all in a couple of days. However, I wouldn’t hesitate to freeze it in servings in air-tight freezer containers or zipper bags as long as the plan is to eat them in about a month. Much longer than that in the freezer, and the flavor and quality of soup tend to suffer.
Magaly Vega-Papas
Amazing! Made it in a snap and husband loved it!
Lauren
Awesome! Love this – I’m so glad you both liked it!
Michelle R LeBlanc
I can’t believe how good this soup was. One of the best soups EVER. I followed the recipe with a couple of exceptions: I used two cans of Original Rotel for the diced tomatoes (just to kick it up a bit), chopped up 2 cups of baby spinach instead of regular spinach (just because I like it better) and threw in some chili flakes instead of cayenne (because that’s all I had). We could have eaten this soup for days it’s THAT GOOD.
Lauren
Awesome! Thanks so much for sharing – it’s one of my favorites too! So happy you enjoyed it. 😊