Name: Creamy Italian Sausage Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 2 tbsp butter; 1 cup onion, chopped; 2 tsp garlic, minced; 1 pound ground Italian sausage; 6 cups chicken bone broth; 14 oz fire roasted tomatoes (one 14-ounce can); 8 oz cream cheese; 1 small zucchini, chopped; 1 tsp dried basil; 1 tsp dried oregano; 1/2 tsp black pepper; 4 cups baby spinach; Shredded Parmesan cheese (for topping)

Why I Love This Recipe

What I love most about this creamy Italian sausage soup is how it delivers restaurant-quality flavor with just a handful of ingredients. The sausage adds a hearty, meaty base while the cream cheese brings a smooth, luscious texture that feels indulgent without being heavy. Fire-roasted tomatoes and spices give it that Italian flair, and the spinach and zucchini bring freshness and color. It’s also a great option for low-carb or keto lifestyles, and it keeps me full for hours.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 tbsp butter
1 cup onion, chopped
2 tsp garlic, minced
1 pound ground Italian sausage
6 cups chicken bone broth
14 ounces fire roasted tomatoes (one 14-ounce can)
8 ounces cream cheese
1 small zucchini, chopped
1 tsp dried basil
1 tsp dried oregano
1/2 tsp black pepper
4 cups baby spinach
Shredded Parmesan cheese, for topping

Directions

I start by melting the butter in a large soup pot over medium-high heat.
Then I add the chopped onion, minced garlic, and Italian sausage, cooking until the onion is soft and the sausage is browned, using a spoon to crumble the meat.
I pour in the chicken bone broth and fire-roasted tomatoes, then stir in the cream cheese until it melts completely into the soup.
Next, I add the zucchini, basil, oregano, and black pepper. I bring everything to a boil, then lower the heat and let it simmer for 15–20 minutes, just until the zucchini is tender.
Finally, I stir in the baby spinach and cook for about 3 more minutes until it’s wilted.
I serve it hot, topped with a generous sprinkle of shredded Parmesan cheese.

Servings and Timing

Servings: 8
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Variations

Spicy version: I like to use hot Italian sausage or add red pepper flakes for a kick.
Add mushrooms: Sliced mushrooms sautéed with the onions and sausage are a great earthy addition.
Creamier base: I sometimes stir in a splash of heavy cream or a bit more cream cheese for an extra rich texture.
Dairy-free: For a dairy-free option, I swap in coconut cream and use a plant-based cream cheese alternative.
Different greens: Kale or Swiss chard works just as well in place of spinach.

Storage/Reheating

I store leftover soup in an airtight container in the fridge for up to 4 days. It reheats beautifully on the stovetop over medium-low heat, stirring occasionally to bring back the creamy consistency. If it thickens too much, I just add a little more broth.

For longer storage, I freeze individual portions in freezer-safe containers for up to 2 months. I thaw it in the fridge overnight and reheat gently on the stove.

FAQs

Is this soup really keto-friendly?

Yes, it’s very low in carbs—about 5.6g per serving—making it perfect for keto or low-carb diets. The fat and protein content also keeps me full and satisfied.

Can I use a different kind of sausage?

Absolutely. I’ve used spicy sausage, sweet Italian, and even chicken sausage. Just make sure it’s ground or easily crumbled so it blends well into the soup.

Can I substitute the cream cheese?

If I want a lighter version, I sometimes use reduced-fat cream cheese. For dairy-free, I use a plant-based alternative or full-fat coconut cream.

Does this soup work for meal prep?

Yes, it’s perfect for meal prep. I portion it out into containers for easy lunches throughout the week, and the flavors actually improve after a day in the fridge.

Can I make this in a slow cooker?

Yes, I brown the sausage and sauté the onions and garlic first, then transfer everything (except the spinach and cream cheese) to a slow cooker. I cook it on low for 4–6 hours, then stir in the cream cheese and spinach at the end before serving.

Conclusion

This creamy Italian sausage soup has become a staple in my kitchen for its ease, flavor, and low-carb profile. It’s hearty, comforting, and comes together in just 30 minutes—ideal for both quick weeknight meals and make-ahead lunches. With rich Italian flavors, a velvety texture, and plenty of flexibility, I know I’ll be making it again and again.