Description
A rich, garlicky, and creamy low-carb soup featuring spicy Italian sausage and tender veggies, perfect for a cozy keto-friendly meal.
Ingredients
Scale
- 1 pound (450g) Italian sausage (raw, spicy or mild)
- 2 tablespoons (30ml) olive oil
- 1 medium yellow onion, diced (about 200g)
- 4 cloves garlic, minced (about 1 tablespoon)
- 2 stalks celery, diced (about 100g)
- 2 medium carrots, diced (about 120g) – optional
- 4 cups (960ml) low-sodium chicken broth
- 1 cup (240ml) heavy cream (full-fat)
- ½ cup (50g) freshly grated Parmesan cheese
- 1 teaspoon dried Italian seasoning (or equal parts oregano, basil, thyme)
- ⅛ teaspoon red pepper flakes (optional)
- 2 cups (60g) fresh spinach
- Salt and freshly ground black pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add the raw Italian sausage, breaking it up with a spoon. Cook until browned and cooked through, about 8-10 minutes. Use a slotted spoon to transfer sausage to a bowl, leaving the fat in the pot.
- In the same pot with the sausage fat, add diced onion, celery, and carrots. Cook over medium heat until softened and fragrant, about 5-7 minutes. Stir occasionally. Add minced garlic and red pepper flakes last, cooking 1 minute until fragrant.
- Pour in chicken broth and stir to scrape up browned bits. Return cooked sausage to the pot. Sprinkle in dried Italian seasoning, season lightly with salt and pepper. Bring to a gentle simmer and cook uncovered for about 15 minutes.
- Reduce heat to low. Stir in heavy cream and grated Parmesan cheese. Cook for another 5 minutes, stirring occasionally until cheese melts and soup is creamy. Add more broth or water if too thick. Adjust salt and pepper to taste.
- Turn off heat and toss in fresh spinach. Stir until wilted, about 1-2 minutes.
- Ladle soup into bowls and optionally sprinkle extra Parmesan and cracked black pepper on top. Drizzle olive oil or sprinkle fresh herbs if desired. Serve immediately.
Notes
[‘Don’t rush browning the sausage to get crispy flavorful bits.’, ‘Use low-sodium broth to control saltiness.’, ‘Freshly grated Parmesan melts better than pre-grated.’, ‘Keep heat low when adding cream to avoid curdling.’, ‘Add spinach last to keep it vibrant and fresh.’, ‘Customize veggie ratios for desired soup thickness.’, ‘Leftovers reheat well with added broth or water to loosen thickness.’, ‘Freezing is not recommended as cream may separate.’]
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl (approximatel
- Calories: 370
- Sugar: 3
- Sodium: 520
- Fat: 28
- Saturated Fat: 12
- Carbohydrates: 6
- Fiber: 2
- Protein: 22
Keywords: keto, Italian sausage soup, creamy soup, low-carb, comfort food, easy dinner, keto soup, sausage soup