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Keto Italian Sausage and Cauliflower Rice Soup is satisfying and delicious!
I’ve mentioned before that we enjoy eating soups all year round – even during the warm weather months. I especially like that soups are a ‘cook once, eat several times’ type of food – and that’s definitely the case when you cook up a big pot of our Keto Italian Sausage Cauliflower Rice Soup.
While a little bit of dicing, ricing and chopping is required to make this delicious, low-carb soup, once all of the prep is done, our Keto Italian Sausage Cauliflower Rice Soup cooks up in just twenty-five minutes. Leftovers quickly reheat on the stovetop or in the microwave.
This Keto Italian Sausage Cauliflower Rice Soup is a great option if you are looking for a low-carb or keto meal. We swapped in riced cauliflower for traditional rice, but even if you aren’t eating lower carb these days, you’ll love this flavorful soup!
How do you make Keto Italian Sausage Cauliflower Rice Soup?
You’ll start by ricing a head of cauliflower—either by running the cauliflower florets against the coarse blades of a box grater, or use the grater attachment of a food processor. (You can also buy bags of riced cauliflower in the frozen section of your supermarket, but it is less expensive and not that difficult to rice the cauliflower yourself at home.)
Next, saute diced onions, celery, garlic, red pepper flakes, and sweet Italian sausage in a large pot. Add tomato paste, then canned diced tomatoes with juice to deglaze the pan.
Then, pour beef stock into the pot with the sausage. (Definitely use homemade beef stock if you have it, or a good, flavorful brand.) Also add the cauliflower rice and seasonings—then heat through until the cauliflower is tender.
Finally, add in baby spinach and some grated Parmesan cheese—and you’re ready to serve your Keto Italian Sausage Cauliflower Rice Soup.
Can this Keto Italian Sausage Cauliflower Rice Soup be frozen?
Yes! This Keto Italian Sausage Cauliflower Rice Soup freezes quite nicely – so you can keep some on hand in a freezer container or plastic bag for those hot summer days when you don’t feel like cooking. As noted above, thaw, then simply reheat in a saucepan on the stove top, or in the microwave.
You may enjoy these other Soup recipes:
- Vietnamese Meatball and Watercress Soup
- Flu Chaser Chicken Soup
- Zucchini Tomato Italian Sausage Soup
- Thai Coconut Chicken Soup
- Wild Mushroom and Black Garlic Soup
3 tablespoons extra virgin olive oil, divided
1 cup onions, diced
1 cup celery, diced
1 tablespoon garlic, minced
Pinch red pepper flakes
1 pound sweet Italian sausage, removed from casings
2 tablespoons tomato paste
1 14.5-ounce can diced tomatoes
2 quarts beef broth or stock
½ teaspoon dried basil
½ teaspoon dried oregano
½ teaspoon freshly ground black pepper
2 cups cauliflower rice (*see Notes below)
½ pound baby spinach
½ cup grated Parmesan cheese
Kosher salt, as needed
In a medium soup pot over medium heat, add 2 tablespoons of the olive oil and once hot, add the onions and celery. Saute five minutes.
Add the remaining oil, garlic, pepper flakes and the sausage meat and cook to brown the meat, about five more minutes.
Clear a spot in the center and add the tomato paste and cook for three minutes, then stir it into the mixture.
Add the diced tomatoes and loosen up any brown bits on the bottom then add the stock, basil, oregano, pepper and the raw cauliflower rice, and cook just until the cauliflower is tender, about 2-3 minutes.
Add the spinach and Parmesan cheese and remove from heat. The spinach will cook from the heat of the soup within a minute or two.
Taste and season with salt only if needed.
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*To make the cauliflower rice, grate a small head of cauliflower on the large holes of a box grater, or use a grating wheel on your food processor. If you have a little more or less than two cups, that is fine.