Sausage and Spinach Soup
This hearty Sausage and Spinach Soup is the ultimate low carb comfort food! Creamy tomato soup is bulked up with flavorful Italian sausage and healthy veggies for a one pot meal that is ready in under 30 minutes!
Creamy Tomato Soup with Sausage and Spinach
You will love this creamy sausage and spinach soup! This meal is so simple, healthy, naturally low carb and gluten free. You also will only need one pot to make this delicious soup and it’s ready in under 30 minutes! Italian sausage is combined with garlic, canned tomatoes, chopped spinach, plenty of seasoning and heavy cream to create this amazing meal. The result is a velvety soup that tastes super indulgent. Your family will think this has been simmering all day!
I love a lot of things about this tomato soup, but one of my favorites is that it’s a deceivingly healthy meal that also just happens to be delicious! You’re getting a generous serving of veggies from the tomatoes, shallots, and spinach, which means you’re getting vitamins as well as fiber. There’s also protein from the sausage to keep you fueled, and fat to keep you satiated. It’s a comfort food meal that you’ll want again and again!
Ingredients
As always, here is a quick overview of the ingredients used in our Creamy Tomato Soup with Sausage and Spinach. For the complete recipe, just scroll to the bottom of the page.
- Italian sausage – I used ground Italian pork sausage since I think it is easier to deal with on a spoon. Feel free to slice up links into bite-sized pieces if you prefer.
- Shallot and Garlic – Feel free to replace the shallot with an onion if you prefer. You’ll get more flavor from freshly minced garlic, but the jarred pre-minced version saves time.
- Italian seasoning, garlic powder, and onion powder
- Canned crushed tomatoes and canned diced tomatoes
- Broth and heavy cream – I used vegetable broth, but beef or chicken broth would work as well. I don’t recommend substituting the heavy cream as it’s the key to such a luscious, velvety texture.
- Chopped spinach – I used fresh baby spinach, but I think you could use frozen spinach as long as you thaw it and press out moisture first. If frozen adds too much moisture to the soup, you may need to simmer it longer. If you don’t love spinach, kale
- Granular sweetener – Feel free to use sugar if you would like, but I used monkfruit to keep this low-carb and keto-friendly.
How do I make Sausage Spinach Soup?
You won’t believe how easy this hearty, low-carb soup is – You just need one large pot and 30 minutes! Here’s a step-by-step guide to follow.
Brown sausage & sauté veggies
Heat a large pot over medium high heat on the stove. Add in your ground Italian sausage, breaking it up as it cooks. Once browned, drain any grease. Add your shallot (or onion) and minced garlic and sauté for 2-3 minutes.
Add tomatoes & liquid
Add in your cans of tomatoes, broth, sweetener of choice, and your spices. Stir this, then bring to a low simmer for 10 minutes. Remove from heat.
NOTE: If yours still looks too runny for your taste, feel free to keep it simmering a little bit longer. This may be necessary if you didn’t drain your diced tomatoes or didn’t have the heat up high enough to evaporate enough liquid.
Stir in spinach and cream
While the pot is off of the heat, stir in the spinach a handful at a time until it wilts. Finally, stir in the heavy cream. Add salt and pepper to taste.
What should I serve with Sausage and Tomato Soup?
First, we love to garnish this soup with a sprinkle of parmesan cheese and chopped parsley. Basil, oregano, or thyme would also work. Feel free to add croutons or crackers for texture (or consider these Keto Soup Topper if you’re keeping it low-carb).
Every good soup loves a good bread side, so consider baking up some Gouda Jalapeno Bread (or any of these 30+ Keto Bread Recipes for low-carb diets). A good grilled cheese sandwich (even keto) is a classic soup pairing when you really want to bulk up the meal and stretch it further. A simple arugula salad can be a flavorful, fiber-filled addition as well.
Can I make this Italian Sausage Soup ahead of time?
Yes, absolutely! You could prep the sausage, shallot and spinach beforehand and keep them in the fridge until you are ready to make your tomato soup. You could also make the entire recipe and store in the fridge or freezer until you are ready to serve.
Storage, Freezing, and Reheating
To store, keep in a plastic or glass container with an airtight lid and store in the fridge. This tomato spinach soup will stay fresh for up to 4 days. To reheat, you can either warm on the stovetop over low heat or in the microwave. If microwaving, I recommend covering your bowl so your soup doesn’t accidentally paint your microwave red!
Soups with heavy cream can sometimes separate after freezing and reheating, but you can get around this. Cool completely, then freeze in a freezer bag or container (make sure to leave room for expansion). This should keep for at least 3 months. When you’re ready to eat, just thaw overnight in the fridge and then reheat slowly in a pot on the stove. Reheat gently and stir often to help the fat stay emulsified. If it’s still separated, add in a couple tablespoons of warm cream to make it smooth again.
Possible variations:
- Toss in more vegetables. Diced carrots or celery could be sautéed with the shallots and garlic. You probably could even add diced red potatoes when you add the broth, but keep in mind you might need additional broth if you try it.
- Use a different meat. Chicken sausage or turkey sausages would keep all that flavor without some of the calories and fat. You could also use ground beef or chicken, but you might need to add more seasonings to account for the unseasoned meat.
- Add more fiber and nutrients with beans. White beans, great northern beans, or cannellini beans could all be poured in to bulk up this recipe.
- Make it spicy. If you like some heat, you could add a pinch of red pepper flakes to the meat and vegetables, or you could use spicy Italian sausage.
Get the Recipe: Sausage and Spinach Soup
Ingredients
- 1 pound ground Italian sausage
- 1 shallot, chopped
- 1 tablespoon minced garlic
- 1 28-ounce can undrained crushed tomatoes
- 1 15-ounce can drained diced tomatoes
- 2 cups vegetable broth, (chicken or beef broth could be used instead)
- 1 tablespoon granular sweetener, If keto, use monk fruit. If not keto, use sugar.
- 1 teaspoon EACH Italian seasoning, garlic powder, onion powder
- 1 10-ounce bag spinach, roughly chopped
- 1½ cup heavy cream
- Salt and pepper to taste
Instructions
- In a large pot brown the Italian sausage, drain off the grease. Add the shallot and garlic and sauté until fragrant.
- Add the tomatoes, broth, sweetener, and spices. Stir well and bring the mixture to a low simmer. Allow the soup to simmer 10 minutes, then remove from heat.
- Stir in the spinach a handful at a time, until it wilts. Stir in the heavy cream. Add salt and pepper to taste.
- Garnish with freshly grated parmesan and finely chopped parsley if desired.
This soup was wonderful. I took it for lunch with friends and everyone asked for the recipe.
My whole family loved this soup, even my four year old! I added a can of drained/rinsed cannellini beans to make it a little heartier for my husband, and served with crusty Italian bread. Delish! Thanks for the recipe!
Loved it! I didn’t have heavy cream so I just used a half a block of cream cheese. Worked great!
Also did not add any sweetener. We thought it was great without it 👍🏼