Warm and creamy with Italian sausage spice, you’re going to love this creamy keto Italian sausage soup on a cold snowy night!
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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What to make 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.
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Kitchen items you’ll need:
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 ways to add 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 it into your simmering soup. It is possible. I’ve done it before. However, it is more difficult 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 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.
How to make creamy keto Italian sausage soup
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.
Once the meat is browned, pour in three cups of the bone broth and add the zucchini. I like to use zucchini in soups as sort of a pasta replacement and another texture. 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!
I also like to julienne it sort of in more of a noodle shape, but you can 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!
What are your favorite soups?
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. Now, I hope you try this creamy keto Italian sausage soup, find a fireplace and a book and enjoy!
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Creamy Keto Italian Sausage Soup Printable Recipe
Creamy Keto Italian Sausage Soup
- 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)
- 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, red pepper, 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.
|Amount Per Serving|
|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|
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