This is such an easy, comforting dish to make. While some soups require loads of prep work or need to simmer long periods of time, this soup requires minimal prep and comes together in a pinch!
First, in a large dutch oven or stock pot brown the Italian sausage over medium heat, breaking up and crumbling as you go. Drain the grease and add the chopped onion, bell pepper, garlic and sauté about 5 minutes, stirring regularly.
Next, add the drained fire roasted tomatoes, the tomato paste, and broth. Stir well and bring to a simmer.
Reduce the heat and stir in the cream cheese and heavy cream. When the cream cheese has dissolved, stir in the chopped kale.
Lastly, serve with freshly grated parmesan or Romano cheese for the perfect hearty low carb soup!
Tips for the best Keto Soup:
Allow the flavors to meld. This is a great soup to make ahead of time because it only gets better as the flavors come together. This soup will stay fresh for 3-4 days and reheats easily!
Prep your ingredients. Allow your cream cheese to come to room temperature before adding to the soup. This just helps it dissolve and blend into the soup easier.
Chop the kale. Remember when prepping the kale you want to chop it pretty small so you have nice small bites mixed in throughout the soup. Long, stringy pieces of kale will not make for the best texture.
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