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Creamy Italian Sausage Soup

Creamy Italian Sausage Soup
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A rich, creamy, and hearty one-pot soup featuring savory Italian sausage, fresh zucchini and spinach, and a velvety cream cheese base. Perfect for a quick, keto-friendly, and deeply satisfying dinner.

Ingredients

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1 tablespoon cooking fat (e.g., ghee or avocado oil)
1/2 onion, chopped
2 cloves garlic, minced
1 lb Italian sausage (mild or hot, check seasoning for suitability)
4 cups chicken bone broth
1 can (14 oz) diced tomatoes
1 small zucchini, chopped
8 oz cream cheese
2 cups chopped fresh spinach
Seasonings: 1 tsp dried basil, 1 tsp dried oregano, 1 bay leaf, pinch of cayenne pepper (optional)

Instructions

  1. In a large pot over medium-high heat, melt the cooking fat. Add onion and cook until softened. Add garlic and Italian sausage, breaking up the sausage with a spoon. Cook until sausage is browned and onion is translucent.
  2. Pour in 3 cups of chicken bone broth. Add zucchini, diced tomatoes (with juice), basil, oregano, bay leaf, and cayenne (if using). Bring to a boil, then reduce heat to low and simmer for 10-15 minutes.
  3. In a blender or bowl, combine remaining 1 cup of broth with cream cheese. Blend or whisk until completely smooth.
  4. Stir the smooth cream cheese mixture into the simmering soup until fully incorporated.
  5. Add chopped spinach and cook for 2-3 more minutes, until spinach is wilted. Remove bay leaf. Taste and adjust seasoning. Serve hot.

Notes

  • For a Crockpot version: Brown sausage, onion, and garlic first. Add to slow cooker with 3 cups broth, zucchini, tomatoes, and herbs. Cook on low 6-7 hrs. Before serving, stir in blended cream cheese mixture and spinach.
  • To make dairy-free, substitute cream cheese with blended full-fat coconut milk and nutritional yeast.
  • Soup thickens as it cools. Add a splash of broth or water when reheating if desired.

Nutrition

Find it online: https://maxketokitchen.com/creamy-italian-sausage-soup/