Description
A rich and satisfying Keto Tuscan Soup that has become a weekly staple. This one-pot wonder is a hug in a bowl, packed with savory sausage, creamy cauliflower, and vibrant spinach. It proves you don't have to sacrifice flavor for health, delivering restaurant-quality taste while keeping your carb count in check.
Ingredients
1 lb Italian Sausage (mild or hot, casings removed)
1 medium Yellow Onion, diced
4 Garlic Cloves, minced
4 cups Chicken Broth (low-sodium)
1 cup Heavy Cream
4 oz Cream Cheese, softened and cubed
4 cups Cauliflower Florets
4 cups Fresh Spinach
1/2 cup Sun-Dried Tomatoes, chopped (packed in oil)
1 tbsp Italian Seasoning
Salt and Black Pepper, to taste
Parmesan Cheese, grated (for serving)
Instructions
1. 1. Brown the Sausage: In a large stockpot or Dutch oven over medium-high heat, cook the Italian sausage, breaking it up with a wooden spoon as it browns (about 5-7 minutes). Once cooked, use a slotted spoon to transfer the sausage to a plate, leaving the drippings in the pot.
2. 2. Sauté the Aromatics: Add the diced onion to the pot with the drippings. Sauté for 4-5 minutes, until translucent. Add the minced garlic and cook for one more minute until fragrant.
3. 3. Build the Soup Base: Pour in the chicken broth, scraping the bottom of the pot to lift any browned bits. Add the cauliflower florets, Italian seasoning, salt, and pepper. Bring to a boil, then reduce heat and simmer for about 10 minutes, or until cauliflower is fork-tender.
4. 4. Create the Creamy Broth: Reduce heat to low. Whisk in the cubed cream cheese and heavy cream until the cream cheese is fully melted and the broth is smooth.
5. 5. Combine and Wilt: Return the cooked sausage to the pot. Stir in the chopped sun-dried tomatoes. Add the fresh spinach in handfuls, stirring until it wilts completely.
6. 6. Final Seasoning: Taste the soup and adjust seasoning with more salt and pepper if needed. Serve hot, garnished with grated Parmesan cheese.
Notes
Pro Tips: For best flavor, brown the sausage well. Use softened cream cheese (room temperature for 30 minutes) to prevent clumping. Don't overcook the cauliflower; it should be tender with a slight bite. Let the soup rest for 10 minutes after cooking for flavors to meld.
Substitutions & Variations: Ground chicken or turkey can be used instead of sausage; season well with fennel seeds, red pepper flakes, and garlic powder. For dairy-free, use full-fat coconut milk instead of heavy cream and omit cream cheese. Daikon radish can substitute cauliflower. Kale or Swiss chard can replace spinach (add tougher greens earlier). Add red pepper flakes for spice or chopped bacon for a smoky flavor.
Storage: Store cooled soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop. Freezing is not recommended as the dairy may separate.
Serving Suggestions: Serve with a side salad, keto garlic bread, or steamed green beans.
FAQs: To make in a slow cooker, brown sausage and onions on the stove, then add to slow cooker with all other ingredients except cream, cream cheese, and spinach. Cook on low for 6-7 hours or high for 3-4 hours. Stir in dairy and spinach 30 minutes before serving. To thicken, simmer uncovered or use a slurry of 1 tablespoon of xanthan gum with 2 tablespoons of cold water.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving (approx. 1.5 cups)
- Calories: 575
- Sugar: 5 g
- Sodium: 1350 mg
- Fat: 48 g
- Saturated Fat: 22 g
- Unsaturated Fat: 26 g
- Trans Fat: 0 g
- Carbohydrates: 11 g
- Fiber: 3 g
- Protein: 23 g
- Cholesterol: 130 mg