Keto Sausage Soup
This Keto Sausage Soup combines rich flavors and creamy textures without the carbs. Packed with Italian sausage, cauliflower, and leafy greens, this low-carb soup is ideal for anyone following a keto or low-carb diet. It's easy to make, flavorful, and incredibly satisfying—perfect for a cozy dinner or meal prep.Equipment List I Have UsedLarge Pot – For simmering the soup.Knife – To chop the vegetables.Cutting Board – For chopping the ingredients.Stirring Spoon – To mix the soup as it cooks.
Equipment
- 1 Large Pot – For simmering the soup.
- 1 Knife – To chop the vegetables.
- 1 Cutting Board – For chopping the ingredients.
- 1 Stirring Spoon – To mix the soup as it cooks.
Ingredients
- 1 lb Italian sausage or your preferred type
- 4 cups Chicken broth or vegetable broth
- 2 cups Cauliflower florets about half a medium head
- 1 ½ cups Fresh spinach or kale roughly chopped
- ½ cup Heavy cream
- 1 tbsp Olive oil for sautéing
- 1 small Onion diced
- 2 cloves Garlic minced
- Salt to taste
- Pepper to taste
- ½ tsp Dried oregano
- ½ tsp Dried thyme
Instructions
- Cook the Sausage: In a large pot, heat olive oil over medium heat. Add the sausage, crumbling it as it cooks. Brown the sausage until it’s fully cooked and set it aside.
- Sauté the Aromatics: In the same pot, add the diced onion and minced garlic. Sauté for 3-4 minutes until the onion becomes translucent.
- Add the Broth and Cauliflower: Pour in the chicken broth, stirring to combine. Add the cauliflower florets and bring to a simmer. Cook for 10-15 minutes until the cauliflower is tender.
- Add the Cream and Greens: Stir in the heavy cream for a creamy texture. Then add the spinach or kale and cook until the greens have wilted.
- Return the Sausage: Add the cooked sausage back into the pot. Stir everything together.
- Season and Simmer: Season the soup with salt, pepper, oregano, and thyme. Let it simmer for an additional 5-10 minutes for the flavors to meld.
- Serve: Taste and adjust the seasoning as needed. Serve hot, garnished with fresh herbs if desired.
Notes
- Storage: This soup stores well in the refrigerator for up to 4 days and can be frozen for up to 3 months.
- Thicker Soup: For a thicker consistency, consider blending a portion of the cauliflower before adding the cream.
- Vegetable Options: Feel free to substitute the cauliflower with zucchini or turnips if preferred.
- Adjusting Spice: For a spicier kick, add red pepper flakes or a chopped fresh chili during the sautéing process.