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Keto Creamy Tuscan Soup – hearty delicious low carb Tuscan soup bursting with sausage, roasted red pepper, spinach, and garlic flavor!
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Slow Cooker Creamy Keto Tuscan Soup
One of my favorite things to eat when trying to stick to a gluten free, low carb diet is hearty, meaty low carb keto soups.
They are filling, don’t weigh you down, and great for leftovers you’ll look forward to tucking into the next day.
This family loved soup is like a large pot of heavenly goodness – and is really similar to a low carb zuppa toscana soup recipe.
If you love the famous Olive Garden soup, you’ll like this twist with roasted red peppers, and spinach instead of kale.
We also have a very low carb kale tuscan soup recipe you can check out here! It’s loaded with hearty creamy goodness from cream cheese and heavy cream – and is keto friendly for a delicious soup low carb dieters can enjoy.
While this recipe is easy to make and takes less than 30 minutes on the stovetop, it is also awesome as a set it and forget it keto slow cooker soup!
For the best results, please follow my tips to making this creamy tuscan soup in the slow cooker.
Tips to converting this creamy tuscan soup recipe for the crockpot:
- Be sure to sauté the onion and garlic before adding to the slow cooker, since it helps to bring out the rich, caramelized flavor in this delicious low carb soup – and be sure to season vegetables as you brown them for the best flavor.
- Don’t add cream until the end of cooking, and whisk vigorously when adding in.
- I also add cream cheese after soup has reduced significantly in the slow cooker, since adding it too early causes it to burn on the bottom of the pan.
Instant Pot Keto Sausage Tuscan Soup Recipe
If you want to make this easy keto sausage soup in your Instant Pot, it is super simple to convert the recipe to use in a pressure cooker!
I often make our soup this way – it comes out delicious, with less to clean and less mess on the stovetop!
Simply follow these directions for a creamy sausage soup in your instant pot:
- -Brown meat and vegetables in pan of Instant Pot, as directed in stovetop recipe. Do not add spinach, cream, or cream cheese (we will add them at the end for the best flavor and minimal separation!)
- -Add stock and close lid to Instant Pot, seal.
- -Select manual setting; adjust pressure to high, and set time for 4 minutes.
- -When finished cooking, quick-release pressure according to manufacturer’s directions.
- -Don’t add spinach, cream and cream cheese until the end of cooking after released – and be sure to whisk vigorously when adding in.
Keto Zuppa Toscana Soup Recipe
If you love the flavors in this recipe, but are looking for a low carb keto version of Olive Garden’s Zuppa Toscana Soup, my friend Aimee has an amazing Keto Zuppa Toscana Soup Recipe you are going to love!
It is creamy, rich, and totally comforting – just like Olive Garden’s Zuppa Toscana recipe – but without all the carbs!
We also have an ultra low carb Keto Tuscan Kale Soup Recipe here.
Other Creamy Keto Dishes You’ll Love:
If you love this creamy Tuscan soup with sausage recipe, you’ll love my other favorite creamy, rich, and hearty keto dishes!
Click each link to find the easy printable recipe:
- Creamy Garlic Chicken Thighs and Mushrooms Recipe
- One Pot Creamy Meatball Soup
- Creamy One Pot Chicken Stroganoff
- One Pan Creamy Italian Lemon Chicken Mushroom and Asparagus Skillet
- One Pot Creamy Shrimp Alfredo with Zucchini Noodles Recipe
FAQ’s
Turn heat off soup when adding cream and whisk vigorously when adding, before returning to heat, when adding cream to soup to keep cream from separating.
Don’t drain fat from browning meat, as it will add flavor to vegetables. If you have a ton of oil in pan after sautéing vegetables, drain off some before adding stock.
Creamy Keto Tuscan Soup Recipe
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Creamy Keto Tuscan Soup Recipe
Ingredients
- 1 lb breakfast sausage
- 1 onion diced
- 2 stalks celery diced
- ¼ cup garlic diced
- 1 cup roasted red peppers drained, cut into 1″ bites
- 8 oz cream cheese
- 3 cups beef stock
- 1 cup heavy cream
- 1 cup spinach or arugula
Instructions
- In a large stock pot or dutch oven, brown sausage on medium high heat and break up into crumbles- about 5 minutes.
- Remove sausage from pan and set aside – do not drain grease.
- Add onions and celery to pot and cook to soft and lightly browned, about 6 minutes.
- Add garlic and cook to softened and fragrant, stirring occasionally, about another 5 minutes.
- Stir sausage back into vegetables, and add roasted red peppers and cream cheese. Stir until cream cheese is melted into meat and vegetables.
- Stir well and slowly add in beef stock, stirring as you add. Bring to a rapid boil.
- Remove from heat and slowly stir in cream, whisking as you add to soup.
- Return soup to heat when cream has been well whisked into soup.
- Bring to a light boil to slightly reduce soup. Add spinach in and let wilt.
- When spinach is wilted and soup has thickened, remove from heat and serve immediately.
Looks wonderful. I’ll be using low-fat cream cheese and half + half instead of full fat, as I see no value added in the extra fat.
Full fat has less carbohydrates and is better for you. When you buy low-fat products there are ingredients added to it that aren’t good for your body. Full fat is better. We need the fat and low carbs is the key.
There appears to be cauliflower and bacon in the soup, also, but neither is listed in the ingredients. How much did you add? Any other veggies?
Hey Marcy – the picture of the soup with Cauliflower and bacon is actually on my friend’s website – you can click the link under the photo to get her recipe! We made these soups to bring similar flavors with different ingredients 🙂
Great! This was my question too. Thank you for asking this. 🙂
1/4 c of chopped garlic seems like a lot. Just wanted to make sure that was right.
Can’t wait to make this!
Tara
So… Im kind of a garlic freak. You can easily reduce to your preferences – but since the soup has cream I find I need more garlic to be able to taste it coming through.
This is AWESOME! After browning the meat and veggies, I deglazed with white wine, also added 1/2 tsp smoked paprika and about 1 tsp. additional granulated beef bullion instead of salt. Will be making this over, and over, and over….