Ingredients
Soup Ingredients
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 lb ground Italian sausage
- 4 cups vegetable stock
- 2½ cups marinara sauce
- 2 tbsp butter
- ½ cup heavy cream
- Sea salt and ground black pepper, to taste
Garnish
- ½ cup shredded Parmesan cheese
- ½ cup full-fat ricotta cheese (plus more for garnish)
- ¼ cup chopped fresh basil
Instructions
- Heat Butter: Heat butter in a large stockpot over medium-low heat until melted and shimmering.
- Sauté Aromatics: Add diced onion, minced garlic, and a pinch of salt and pepper to the pot. Cook, stirring occasionally, until the onion becomes translucent and the garlic is fragrant, about 3-5 minutes.
- Cook Sausage: Increase heat to medium and add the ground Italian sausage to the pot. Brown the sausage thoroughly by breaking it apart with a spatula, ensuring it’s cooked evenly and no pink remains.
- Add Liquids: Pour in the vegetable stock and marinara sauce, stirring to combine all ingredients well. Bring the mixture to a boil over medium-high heat.
- Simmer Soup: Reduce heat to maintain a gentle simmer. Let the soup cook for 30 to 45 minutes, stirring occasionally, to meld and deepen the flavors.
- Finish with Cream: After simmering, reduce the heat to low and stir in the heavy cream. Mix until fully incorporated and heated through.
- Serve and Garnish: Ladle the soup into bowls and top with spoonfuls of ricotta cheese, a sprinkle of shredded Parmesan, and fresh chopped basil for a rich, flavorful finish.
Notes
- Use full-fat dairy ingredients to keep the soup rich and maintain its keto-friendly profile.
- For a spicier soup, choose spicy Italian sausage or add red pepper flakes during cooking.
- Fresh basil adds brightness; if unavailable, dried basil can be used but added earlier in cooking.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for longer storage.
- Prep Time: 15 minutes
- Cook Time: 1 hour 5 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Low Carb
