Keto Tuscan Soup Recipe

It’s time for warm hearty soups again! This creamy and delicious Keto Tuscan Soup Recipe offers a great option on those cold Fall and Winter days when you’re craving some delicious and nutritious comfort food, but don’t feel like cooking a huge elaborate meal. It’s bursting with so many flavors; Italian Sausage, onions, garlic, celery, roasted red peppers, and cream cheese, arugula (or spinach).

Keto Tuscan Soup Recipe

Darlene W.

It's time for warm hearty soups again! This creamy and delicious Keto Tuscan Soup Recipe offers a great option on those cold Fall and Winter days when you're craving some delicious and nutritious comfort food, but don't feel like cooking a huge elaborate meal. It’s bursting with so many flavors; Italian Sausage, onions, garlic, celery, roasted red peppers, and cream cheese, arugula (or spinach).

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Course Soup

Cuisine American

Servings 6 Servings

Calories 534 kcal

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Useful Kitchen Equipment for Creating Your Masterpiece:

Dutch Oven

Vegetable Chopper

Ingredients

  

1x2x3x

• 1 lb Breakfast Sausage
• 1 Onion (medium, diced)
• 2 Celery Stalks (diced)
• ¼ cup Garlic (diced)
• 1 cup Roasted Red Peppers (drained, cut into 1" bites)
• 8 oz Cream Cheese (original, full fat)
• 3 cup Bone Broth, Beef
• 1 cup Heavy Whipping Cream, Powder
• 1 cup Spinach or Arugula

Instructions

 

• In a large Dutch Oven, brown the sausage on medium-high heat and break it up into crumbles. Cook about five (5) minutes.
• Remove the sausage from the pan and set it aside – but do not drain the grease from the pot.
• Add onions and celery to the pot and sautee until soft and lightly browned, about 5 minutes.
• Add the minced garlic and saute it for approximately one (1) minute until it’s softened and fragrant.
• Re-add the sausage back into the pot with the vegetables, also adding the roasted red peppers and cream cheese. Stir until the cream cheese is melted into the meat and vegetables.
• Stir well and slowly add in the bone broth, stirring as you add it, bringing the soup to a rapid boil.
• Remove the pot from the heat and slowly stir in the cream, whisking as you add it to the soup.
• Return the soup to the heat once the cream has been well whisked into the soup.
• Bring the soup to a light boil to slightly reduce the soup, and allow it to start thickening.
• Finally, add the arugula/spinach into the soup and allow it to wilt.
• Once arugula/spinach has wilted and the soup has thickened, remove the pot from the heat and serve the soup immediately.

Chef’s Notes

This recipe calls for Heavy Whipping Cream, Powder,  which requires mixing and refrigeration overnight.  You can, however, substitute the powder version for the regular heavy whipping cream found in grocery stores, if you’re in a rush to make this into tonight’s dinner.

Nutrition

Serving: 1cupCalories: 534kcalCarbohydrates: 9gProtein: 17gSaturated Fat: 23gFiber: 1gSugar: 3gNet Carbohydrates: 8g

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Although this website attempts to provide accurate nutritional information, the information should only be considered an estimate. Varying factors such as different product types, different brands, etc. can change nutritional information. We encourage and recommend to you, as a consumer, to read all labels to make sure the ingredients fit your dietary needs, as well as to calculate your own nutritional information as a double check.