Creamy Italian sausage soup is full of flavor, and it comes together in one pot for an easy 25-minute weeknight dinner.
Holly’s Recipe Highlights
- Flavor: Savory, with an optional kick of heat, and a creamy finish.
- Swaps: Spinach can be swapped with kale. Cream can be replaced with half-and-half for a lighter broth. Ground sausage can be used in place of sliced sausage. Buy ground sausage packaged, or remove the meat from the casings.
- Serving: I love pairing this soup on a weeknight with mozzarella cheese crisps, this easy cloud bread recipe, or some keto biscuits.
- Freezing: This soup is best frozen before adding cream (add cream after reheating for the best texture).
Sausage, Spinach, and More
- Sausage: Italian sausage ranges from spicy to mild to sweet, choose whichever flavor you’d prefer. Ground sausage can also be used.
- Broth: This broth is made from chicken broth, garlic, onion, and a pinch of red pepper flakes for extra heat. Eliminate the red pepper flakes if you don’t like heat.
- Cream: Makes it creamy and low carb. Half-and-half is a lighter option but less rich.
- Spinach: Adds color and freshness to this dish. Mix it in at the end so that it stays bright green and slightly crisp.
How to Make Sausage Spinach Soup
- Cook the sausage with the onions. Add garlic.
- Pour in chicken broth. Add chili flakes and simmer.
- Stir in cream and spinach (as per the recipe below).
Holly’s Hot Tips & Tricks
- I like to slice sausage on a slight diagonal for bigger pieces that brown well.
- Let the sausage get some deep golden spots before adding broth for the best flavorful base.
- Add the cream at the end of cook time, when the temp is very low, and keep it on the stove just until heated through. The same goes for the spinach; you want it to be just wilted.
- To make ahead of time, prepare it as directed and refrigerate, but wait to add the heavy cream and spinach until it’s time to reheat and serve.
Storage, Freezing, Reheating
- Cool, transfer to airtight containers, and store in the refrigerator for up to four days.
- This soup does not freeze well with the heavy cream added. If you plan to freeze it for batch cooking, just leave out the cream and spinach. Then, while reheating, you can add the cream and spinach just before serving.
Cozy Low Carb Soup Night
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Creamy Italian Sausage Soup
A cozy, one-pot Creamy Italian Sausage Soup with spinach and a creamy broth, ready to enjoy in no time.
Equipment
Ingredients
- 2 tablespoons butter
- 12 ounces Italian sausage sliced
- 1 medium onion diced
- 4 cloves garlic minced
- 3½ cups chicken broth
- ½ teaspoon red pepper flakes
- 6 cups baby spinach
- ½ cup heavy cream
- salt and pepper to taste
Instructions
- Melt butter in a large pot. Add sausage and onions and cook until brown and onions softened (about 6-8 minutes). Add garlic and cook for 1 more minute.
- Pour in chicken broth, add chili flakes and bring to a boil. Cover and simmer for 5 minutes.
- Stir in spinach and cream. Season with salt and pepper.
Notes
Do not let the cream come to a boil so that it doesn’t curdle. Simply add the cream at the end of the cook time, when the temp is very low, and allow it to heat through while the spinach wilts.
Nutrition Information
Calories: 323kcal | Carbohydrates: 5g | Protein: 11g | Fat: 29g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 78mg | Sodium: 986mg | Potassium: 394mg | Fiber: 1g | Sugar: 2g | Vitamin A: 3274IU | Vitamin C: 12mg | Calcium: 68mg | Iron: 2mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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