Keto Creamy Sausage & Spinach Soup

Why You’ll Love This Recipe

This soup is everything you want in a keto-friendly meal—rich, creamy, and packed with flavor. The hearty sausage adds a savory base while the spinach provides a burst of freshness and essential nutrients. The creaminess from the heavy cream and the blend of spices make every spoonful satisfying without compromising your low-carb goals. It’s the kind of soup that’s perfect for both meal prep and a quick weeknight dinner, and it’s sure to become a family favorite. Plus, it’s naturally gluten-free!

Ingredients

• 1 tablespoon olive oil

• 1 pound Italian sausage (bulk or casing removed)

• 1 medium onion, diced

• 3 cloves garlic, minced

• 4 cups chicken broth

• 2 cups heavy cream

• 1 teaspoon dried basil

• 1 teaspoon dried oregano

• 1/4 teaspoon red pepper flakes (optional for heat)

• Salt and pepper, to taste

• 4 cups fresh spinach (roughly chopped)

• 1/2 cup grated Parmesan cheese (optional)

• Fresh parsley, chopped (for garnish)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. In a large pot, heat the olive oil over medium heat. Add the sausage and cook, breaking it apart with a spoon, until browned and cooked through, about 5-7 minutes.

2. Add the diced onion to the pot and sauté for another 3-4 minutes, until the onion is soft and translucent.

3. Stir in the minced garlic and cook for an additional 1 minute, making sure it doesn’t burn.

4. Pour in the chicken broth, heavy cream, basil, oregano, and red pepper flakes (if using). Stir to combine.

5. Bring the soup to a simmer and cook for about 10 minutes, allowing the flavors to meld together.

6. Season with salt and pepper to taste.

7. Add the chopped spinach to the pot and cook for 2-3 minutes, until wilted.

8. Stir in the Parmesan cheese (if using) and mix until melted and incorporated into the soup.

9. Taste and adjust seasoning if needed. Serve hot, garnished with fresh parsley.

Servings and Timing

• Servings: 6

• Prep time: 10 minutes

• Cook time: 20 minutes

• Total time: 30 minutes

Variations

• Spicy sausage: For extra heat, use spicy Italian sausage or add some extra red pepper flakes.

• Dairy-free: Skip the heavy cream and Parmesan cheese, and use coconut cream as a substitute for the creaminess.

• Add mushrooms: If you want to add more texture to the soup, sauté some sliced mushrooms with the sausage and onions.

• Make it vegetarian: Replace the sausage with a plant-based sausage or crumbled tofu for a vegetarian version.

• Add zucchini or cauliflower rice: For added bulk and extra veggies, add zucchini noodles or cauliflower rice to the soup.

Storage/Reheating

• Storage: Store any leftover soup in an airtight container in the refrigerator for up to 3 days.

• Freezing: This soup can be frozen for up to 2-3 months. Let the soup cool completely before transferring it to a freezer-safe container. To reheat, thaw in the refrigerator overnight and heat on the stove until warmed through.

• Reheating: Reheat on the stovetop over low to medium heat. If the soup thickens too much upon reheating, add a splash of chicken broth or water to thin it out to your desired consistency.

FAQs

Can I use turkey sausage instead of pork sausage?

Yes, turkey sausage works perfectly well in this recipe. It will still provide the savory flavor, but with a leaner profile.

Is this soup spicy?

The soup is mildly spicy if you add red pepper flakes. If you prefer a milder flavor, you can skip the red pepper flakes altogether.

Can I use frozen spinach for this soup?

Yes, you can use frozen spinach. Just make sure to thaw and drain it well before adding it to the soup to avoid excess water.

Can I make this soup in a slow cooker?

Yes, you can. Brown the sausage and sauté the onions and garlic in a skillet first, then transfer everything to the slow cooker along with the broth and cream. Cook on low for 4-6 hours, adding the spinach near the end.

Is this soup gluten-free?

Yes, this soup is naturally gluten-free, as it doesn’t contain any flour or gluten-containing ingredients.

How can I make this soup more filling?

If you want a more filling version, you can add cauliflower rice, zucchini noodles, or even some roasted butternut squash for extra texture.

Can I make this soup ahead of time?

Yes, this soup actually tastes even better the next day after the flavors have had time to meld together. You can make it ahead and store it in the fridge or freezer for later.

How can I thicken this soup if it’s too thin?

If the soup is too thin, you can let it simmer uncovered for a little longer to reduce and thicken. Alternatively, add a bit more Parmesan cheese to help thicken the broth.

What can I serve with this soup?

This soup is delicious on its own, but you can serve it with a side of keto-friendly bread or a simple salad for a more complete meal.

Can I use a different type of sausage?

Yes, feel free to use any type of sausage you prefer, such as chicken sausage, spicy sausage, or even a plant-based sausage for a different flavor profile.

Conclusion

Keto Creamy Sausage & Spinach Soup is the perfect balance of creamy, savory, and satisfying flavors without the carbs. It’s an easy, one-pot meal that’s packed with protein and healthy greens, making it ideal for those following a keto diet or anyone in need of a cozy meal. With its rich, comforting texture and simple ingredients, this soup is a winner for any occasion. Whether you’re craving a bowl of comfort food or just need something healthy and filling, this recipe is a must-try.

Keto Creamy Sausage & Spinach Soup

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Keto Creamy Sausage & Spinach Soup is a rich and comforting low-carb dish that combines savory sausage, fresh spinach, and a creamy broth. Perfect for a keto diet or anyone looking for a hearty, satisfying meal, this soup is both delicious and nutritious.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 6 servings
• Category: Soup
• Method: Stovetop
• Cuisine: Italian

Ingredients

1 tablespoon olive oil

1 pound Italian sausage (bulk or casing removed)

1 medium onion, diced

3 cloves garlic, minced

4 cups chicken broth

2 cups heavy cream

1 teaspoon dried basil

1 teaspoon dried oregano

1/4 teaspoon red pepper flakes (optional for heat)

Salt and pepper, to taste

4 cups fresh spinach (roughly chopped)

1/2 cup grated Parmesan cheese (optional)

Fresh parsley, chopped (for garnish)

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Instructions

1. In a large pot, heat the olive oil over medium heat. Add the sausage and cook, breaking it apart with a spoon, until browned and cooked through, about 5-7 minutes.
2. Add the diced onion to the pot and sauté for another 3-4 minutes, until the onion is soft and translucent.
3. Stir in the minced garlic and cook for an additional 1 minute, making sure it doesn’t burn.
4. Pour in the chicken broth, heavy cream, basil, oregano, and red pepper flakes (if using). Stir to combine.
5. Bring the soup to a simmer and cook for about 10 minutes, allowing the flavors to meld together.
6. Season with salt and pepper to taste.
7. Add the chopped spinach to the pot and cook for 2-3 minutes, until wilted.
8. Stir in the Parmesan cheese (if using) and mix until melted and incorporated into the soup.
9. Taste and adjust seasoning if needed. Serve hot, garnished with fresh parsley.

Notes

• For extra spice, use spicy Italian sausage or add extra red pepper flakes.
• To make it dairy-free, skip the heavy cream and Parmesan and use coconut cream or almond milk.
• Add sautéed mushrooms with the sausage and onions for extra texture.
• Make it vegetarian by replacing the sausage with plant-based sausage or crumbled tofu.
• For added bulk, add zucchini noodles or cauliflower rice.

Nutrition

• Serving Size: 1 serving
• Calories: 350
• Sugar: 3g
• Sodium: 850mg
• Fat: 28g
• Saturated Fat: 12g
• Unsaturated Fat: 14g
• Trans Fat: 0g
• Carbohydrates: 5g
• Fiber: 2g
• Protein: 24g
• Cholesterol: 90mg