Ingredients
1 lb ground Italian sausage (mild or hot)
1 small yellow onion, chopped
4 cloves garlic, minced
4 cups chicken broth
1 cup heavy whipping cream
4 oz cream cheese, softened and cubed
5 oz fresh spinach or kale
1 tsp Italian seasoning
1/2 tsp red pepper flakes (optional)
Salt and black pepper to taste
2 tbsp olive oil or avocado oil
Grated Parmesan cheese for garnish (optional)
Instructions
1. Heat olive oil in a large pot over medium-high heat. Add chopped onion and cook for 3–4 minutes until softened.
2. Add ground Italian sausage and cook until browned and cooked through, breaking it apart with a spoon.
3. Add minced garlic, Italian seasoning, and red pepper flakes (if using). Stir and cook for about 1 minute until fragrant.
4. Pour in chicken broth, scraping up any browned bits from the bottom of the pot. Bring to a gentle simmer.
5. Reduce heat to low. Add cream cheese and whisk until fully melted and smooth.
6. Slowly stir in heavy cream, mixing until the broth is creamy and well combined.
7. Add spinach or kale and simmer until wilted and tender, about 2–5 minutes.
8. Season with salt and black pepper to taste. Serve hot, garnished with Parmesan cheese if desired.
Notes
Use hot or mild Italian sausage depending on your spice preference. For the smoothest texture, make sure cream cheese is softened and avoid boiling after adding dairy. Kale will take longer than spinach to wilt. This soup stores well in the fridge for up to 4 days. Avoid freezing, as the dairy may separate when thawed. Customize with additional low-carb vegetables like mushrooms or bell peppers for extra variety.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1.5 cups
- Calories: 430
- Sugar: 3g
- Sodium: 850mg
- Fat: 35g
- Saturated Fat: 17g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 90mg