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Keto Italian Sausage and Spinach Soup – Comforting, Flavorful, and Low-Carb

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 1 pound (450 g) Italian sausage, casings removed (mild or hot)
  • 1 tablespoon olive oil or avocado oil (if needed)
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 1 teaspoon dried Italian seasoning (or a mix of oregano and basil)
  • 1/2 teaspoon crushed red pepper flakes (optional, adjust to heat level)
  • 4 cups low-sodium chicken broth
  • 1 cup heavy cream (or 3/4 cup for lighter texture)
  • 3 cups fresh baby spinach, loosely packed (about 3 ounces)
  • 1 small zucchini, halved lengthwise and sliced into half-moons (optional for extra bulk)
  • 1/2 cup grated Parmesan or Pecorino Romano, plus more for serving
  • Salt and black pepper, to taste
  • Fresh parsley or basil, chopped, for garnish (optional)

Method
 

  1. Brown the sausage: Heat a large pot over medium. Add sausage and cook, breaking it up with a spoon, until browned and cooked through, 6–8 minutes. If there’s excess fat, spoon off a little, leaving about 1 tablespoon in the pot.
  2. Sauté aromatics: Add onion. Cook until softened and lightly golden, 3–4 minutes. Stir in garlic, Italian seasoning, and red pepper flakes. Cook 30 seconds, just until fragrant.
  3. Build the broth: Pour in chicken broth and bring to a gentle simmer. If using zucchini, add it now. Simmer 5–7 minutes to let flavors meld and soften the zucchini.
  4. Add cream and cheese: Reduce heat to low. Stir in heavy cream and Parmesan until melted and the soup looks creamy. Do not boil after adding dairy.
  5. Stir in spinach: Add spinach and cook 1–2 minutes, just until wilted. Taste and season with salt and pepper.
  6. Finish and serve: Ladle into bowls. Top with extra Parmesan and a sprinkle of parsley or basil if you like. Serve hot.