Rich, hearty, and irresistibly satisfying, Creamy Italian Sausage Soup is a low-carb dream come true. With bold flavors and a silky texture, it’s perfect for cozy nights or easy meal prep.
This simple yet luxurious dish combines ground Italian sausage, cream cheese, and fire-roasted tomatoes into a soup so good, you’ll want to savor every spoonful. Get ready to fall in love with this keto classic!
Essential Ingredients for the Best Creamy Italian Sausage Soup
- Butter – Adds a rich base that carries all the aromatic flavors beautifully.
- Onion – Sweetens and deepens the soup’s savory flavor profile.
- Garlic – Provides that unmistakable, warm kick of aromatics every great soup needs.
- Ground Italian Sausage – The star ingredient, bursting with herbs and spice.
- Chicken Bone Broth – Infuses the soup with nourishing depth and savory goodness.
- Fire Roasted Tomatoes – Adds a smoky, slightly sweet note that balances the richness.
- Cream Cheese – Creates the signature velvety texture that makes every bite luxurious.
- Zucchini – Lends a tender bite and freshness without adding many carbs.
- Dried Basil and Oregano – Classic Italian herbs that build authentic Mediterranean flavor.
- Black Pepper – Enhances the spice and earthiness in every mouthful.
- Baby Spinach – Adds a vibrant burst of color and a gentle earthy taste.
- Shredded Parmesan Cheese – The perfect salty finish that ties everything together.
How to Make Creamy Italian Sausage Soup: Quick Overview
Start by melting butter in a large soup pot over medium-high heat. Toss in the onion, garlic, and sausage, cooking until the sausage is crumbled and browned, and the onion turns translucent.
Pour in the chicken bone broth and fire-roasted tomatoes, stirring well. Next, melt the cream cheese into the broth until silky smooth.
Add the chopped zucchini, dried basil, oregano, and black pepper, then bring everything to a gentle boil. Once bubbling, reduce the heat and let it simmer until the zucchini is tender.
Finally, stir in the baby spinach until just wilted, ladle into bowls, and sprinkle generously with shredded Parmesan cheese before serving.
Recipe Tips & Creative Variations to Savor
For an even richer experience, try using spicy Italian sausage if you like a little heat. Feel free to swap out the zucchini for chopped mushrooms or riced cauliflower to change up the texture.
Adding a splash of heavy cream just before serving will make the soup even creamier. You can also garnish with fresh basil or a sprinkle of red pepper flakes for extra flavor and color.
If you’re dairy-free, you can substitute the cream cheese with coconut cream and omit the Parmesan, though the flavor profile will be slightly different but still delicious.
How to Store and Reheat Creamy Italian Sausage Soup
Store any leftovers in an airtight container in the refrigerator for up to four days. When ready to enjoy again, reheat the soup gently on the stovetop over low heat, stirring occasionally until warmed through.
This soup also freezes beautifully! Cool completely, then freeze in single-serving containers for up to three months. Thaw overnight in the fridge and reheat slowly, adding a splash of broth or cream to revive the creamy consistency.
Creamy Parmesan Italian Sausage Soup
Ingredients
- 1 teaspoon dried basil
- 8 ounces cream cheese
- 1/2 teaspoon black pepper
- 1 small zucchini diced
- 1 pound ground Italian sausage
- 14 ounces fire-roasted tomatoes one 14-ounce can
- 2 tablespoons butter
- 6 cups chicken bone broth
- 4 cups baby spinach
- 2 teaspoons minced garlic
- 1 cup chopped onion
- 1 teaspoon dried oregano
- Shredded Parmesan cheese for garnish
Instructions
- In a large soup pot set over medium-high heat, melt the butter, then incorporate the chopped onion, minced garlic, and Italian sausage. Cook, breaking up the sausage with a spoon, until the meat is browned and the onion becomes soft and translucent. Stir in the chicken bone broth and fire-roasted tomatoes, followed by the cream cheese, ensuring it melts smoothly into the mixture. Incorporate the diced zucchini along with the dried basil, dried oregano, and black pepper; bring the soup to a boil before reducing the heat to maintain a gentle simmer for 15 to 20 minutes until the zucchini softens. Add the baby spinach and stir until it wilts, approximately 3 minutes. Ladle into bowls and garnish generously with shredded Parmesan cheese before serving.
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