Ingredients
Equipment
Method
- Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the bulk Italian sausage and cook, breaking it up with a spoon, until it is browned and cooked through. Drain off any excess grease, leaving a small amount in the pot for flavor.1 tablespoon olive oil or avocado oil, 1 pound bulk Italian sausage
- Add the chopped yellow onion to the pot with the browned sausage. Cook, stirring occasionally, until the onion softens and becomes translucent, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it.1 pound bulk Italian sausage, 1 medium yellow onion, 2 cloves garlic
- Pour in the chicken broth and add the undrained can of diced tomatoes. Stir in the Italian seasoning, salt, and black pepper. Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for at least 10 minutes to allow the flavors to meld. If you're adding spinach, you can stir it in during the last couple of minutes of simmering, allowing it to wilt.4 cups chicken broth, 1 (14.5 ounce) can diced tomatoes, 1 teaspoon dried Italian seasoning, 1/2 teaspoon salt, 1/4 teaspoon black pepper, a few handfuls fresh spinach
- Stir in the heavy cream and grated Parmesan cheese. Continue to cook, stirring constantly, over low heat until the soup is heated through and the Parmesan cheese has melted, creating a creamy consistency. Do not boil the soup once the cream has been added, as it can cause it to separate.1 cup heavy cream, 1/2 cup grated Parmesan cheese
- Taste the soup and adjust the salt and pepper as needed. If you prefer a spicier soup, stir in a pinch of red pepper flakes.1/2 teaspoon salt, 1/4 teaspoon black pepper, red pepper flakes
- Ladle the hot Creamy Keto Italian Sausage Soup into bowls. Garnish with fresh parsley, if desired.chopped fresh parsley
Notes
Proper storage is key to enjoying your Creamy Keto Italian Sausage Soup for days to come. Refrigeration: Allow the soup to cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 3-4 days. Reheating: Gently reheat the soup on the stovetop over low heat, stirring frequently, until it is warmed through. Avoid boiling, as this can affect the creamy texture. You may need to add a splash more broth or a tiny bit of cream to thin it out if it has thickened too much. For individual servings, you can also reheat in a microwave-safe bowl in increments, stirring in between. Freezing: While this soup is best enjoyed fresh, it can be frozen for future meals. Cool completely, then portion into freezer-safe containers or heavy-duty freezer bags. Remove as much air as possible before sealing. Frozen soup will keep for up to 2-3 months. Thaw overnight in the refrigerator and reheat as directed above. The texture may be slightly altered after freezing and reheating, but it will still be delicious.