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The Best Low Carb/ Keto Creamy Tuscan Soup

Print Recipe
Course Main Course

Ingredients
  

  • 1 lb Italian Sausage
  • 1 Yellow Onion, Diced Medium
  • 4-5 Celery Stalks, Sliced
  • 3 Tbsp Minced Garlic
  • 1 Cup Mushrooms, sliced* Optional
  • 1 Cup Fired Roasted Red Peppers Drained & cut into pieces
  • 8 oz Cream Cheese, cubed
  • 3 Cups Beef Stock
  • 1 Cup Heavy Whipping Cream
  • 3-4 Cups Spinach, Chopped
  • Salt and Pepper to taste

Instructions
 

  • Using a large stockpot, brown sausage on medium-high heat. Break up sausage with a spoon or a mix and chop utinsil. (I will have my favorite listed in the shopping section)
  • Once browned, remove sausage and place in a bowl by using a slotted spoon so you leave the greasy goodness in the stock pot.
  • Add Onions, celery, and mushrooms* (if using)
  • Add in Garlic, mix and cook until fragrant
  • Add Sausage back in with vegetables, add roasted red bell pepper and mix
  • Stir in cream cheese so that it is melted between all of the meat and vegetables
  • Turn heat to HIGH, While Stiring, stir in Beef broth until it comes to a rapid boil.
  • Remove from heat, While still stirring, stir in Heavy Whipping Cream until well incorporated
  • Turn heat to medium-low and add in chopped spinach. Mix and let cook until wilted and cooked into soup
  • Taste- Add Salt and Pepper to taste, if needed
  • Ready to serve, or let simmer on stove until ready to serve.

Notes

Sausage- You can use Breakfast Sausage or Italian Sausage. Or Mild or Hot. Try out your favorites!
Mushrooms- This one is completely optional, but I feel it does add a great addition. 
Leftovers- Can be kept stored in an airtight container in the fridge for up to 5 days. We never have that happen because it is usually gone within the first 2 days. 
Tasting- Make sure you taste it before serving. Sometimes your beef broth or sausage didn't have enough salt to add to the dish, and you may need to add a bit more. I usually add a little salt and pepper to everything.