25+ Delicious Italian Bean Soup Mix Recipes for Every Season

When it comes to cozy, comforting meals, few things hit the spot quite like a hearty bowl of Italian bean soup.

Bursting with flavor, these soups are rich in nutritious beans, fragrant herbs, and vibrant vegetables, making them the perfect dish for any season.

If you’re looking to whip up a wholesome meal that’s easy to make and bursting with authentic Italian flavors, look no further.

This collection of 25+ Italian bean soup mix recipes will guide you through a variety of options, each offering a unique twist on the classic Italian bean soup.

Whether you’re preparing a simple weeknight dinner or planning a festive gathering, these recipes will add warmth and depth to your table.

25+ Delicious Italian Bean Soup Mix Recipes for Every Season

Italian bean soups are a timeless comfort food, and with these 25+ recipes, you’ll have an array of delicious options to choose from.

From creamy, indulgent soups to light, fresh broths, there’s something here to suit every taste.

So, grab your favorite soup mix and get ready to immerse yourself in the bold, savory flavors of Italy.

Your kitchen will soon be filled with the delightful aroma of simmering beans, vegetables, and herbs—perfect for creating moments of culinary joy with family and friends.

Low-Carb Keto Italian Bean Soup with Sausage

This hearty, flavorful soup combines savory sausage with a mix of low-carb vegetables and beans. Perfect for those following a keto lifestyle, it’s high in protein, fiber, and healthy fats. The rich tomato base is packed with Italian seasoning, bringing an authentic taste of Italy to your bowl.

Ingredients:

• 1 lb Italian sausage (bulk, not in casing)
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 cup zucchini, diced
• 1 cup cauliflower florets
• 1 cup spinach (fresh)
• 1 can (14 oz) diced tomatoes, no sugar added
• 3 cups chicken broth (low sodium)
• 1/2 cup heavy cream
• 1 tbsp olive oil
• 1 tsp dried basil
• 1 tsp dried oregano
• Salt and pepper to taste

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the sausage, breaking it up with a spoon. Cook until browned.
2. Add the chopped onion and garlic, sautéing for 2-3 minutes until soft.
3. Stir in the zucchini, cauliflower, basil, and oregano. Cook for 3-4 minutes, stirring occasionally.
4. Add the diced tomatoes and chicken broth, bringing the mixture to a simmer. Cook for 10 minutes.
5. Add spinach and let it wilt in the soup.
6. Stir in the heavy cream, season with salt and pepper, and let the soup simmer for another 5 minutes.
7. Taste and adjust seasoning if necessary before serving.

This low-carb keto Italian bean soup with sausage is a satisfying and comforting meal that doesn’t compromise on flavor or texture. The addition of heavy cream creates a creamy consistency, while the cauliflower and zucchini add low-carb bulk to make it a filling dish. Perfect for lunch or a light dinner, this soup keeps you full without knocking you out of ketosis.

Keto Italian Bean and Chicken Soup

This Italian-inspired chicken soup is a keto-friendly option that’s light yet filling. Packed with protein and vegetables, it has a fresh and vibrant flavor, balanced by a rich tomato broth. The chicken provides the protein, while the beans (kept minimal for a keto-friendly option) give it a hearty feel.

Ingredients:

• 2 chicken breasts, diced
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1/2 cup green beans, chopped
• 1/2 cup kale, chopped
• 1/4 cup black soybeans (or any low-carb bean alternative)
• 3 cups chicken broth (low sodium)
• 1 can (14 oz) crushed tomatoes, no sugar added
• 1 tsp dried rosemary
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large pot over medium heat. Add diced chicken breasts, seasoning with salt and pepper, and cook until browned on all sides.
2. Add the chopped onion and garlic to the pot, sautéing until softened, about 3 minutes.
3. Stir in the green beans, kale, and rosemary, cooking for an additional 3 minutes.
4. Pour in the chicken broth and crushed tomatoes, stirring to combine. Bring the mixture to a boil and then reduce to a simmer.
5. Let the soup cook for 15-20 minutes, until the chicken is cooked through and the vegetables are tender.
6. Add the black soybeans and cook for an additional 5 minutes.
7. Taste and adjust seasoning before serving.

This Keto Italian Bean and Chicken Soup is an excellent lunch option for those on a low-carb diet. The hearty chicken and minimal amount of beans keep the carb count low, while still providing all the warmth and comfort you crave in a soup. The rosemary adds an aromatic depth, making it feel like an authentic Italian dish while supporting your keto goals.

Keto Tuscan Bean Soup with Kale and Bacon

This rich and flavorful Tuscan-inspired bean soup with bacon is a perfect keto-friendly lunch option. With the smokiness of bacon, the heartiness of kale, and the richness of a creamy broth, it brings the comforting flavors of Italy to your table. It’s low in carbs but high in flavor and satisfaction.

Ingredients:

• 6 slices bacon, chopped
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 cups kale, chopped
• 1/2 cup cauliflower florets, chopped
• 1/2 cup canned white beans (optional or use a low-carb bean alternative)
• 3 cups chicken broth (low sodium)
• 1/2 cup heavy cream
• 1 tsp thyme
• Salt and pepper to taste

Instructions:

1. In a large pot, cook the chopped bacon over medium heat until crisp. Remove the bacon and set aside, leaving a bit of the rendered fat in the pot.
2. Add the chopped onion and garlic to the pot, sautéing for 3-4 minutes until soft and fragrant.
3. Add the kale, cauliflower, and thyme, cooking for 5 minutes.
4. Pour in the chicken broth, bring to a boil, then reduce to a simmer. Cook for 10 minutes, or until the cauliflower is tender.
5. Add the white beans (if using) and cook for another 5 minutes.
6. Stir in the heavy cream, bacon bits, and season with salt and pepper to taste.
7. Simmer for another 5 minutes, then serve hot.

This Keto Tuscan Bean Soup with Kale and Bacon is the perfect option for those looking for a filling, rich soup without the carb load. The smoky bacon adds depth to the dish, while the kale and cauliflower provide plenty of texture. With the creamy broth, it’s a satisfying meal that’s hearty enough to keep you full through the afternoon without affecting your keto goals.

Keto Italian Bean Soup with Ground Turkey and Spinach

This low-carb, keto-friendly Italian bean soup features lean ground turkey and fresh spinach, creating a satisfying and nutrient-packed meal. The combination of lean protein and fiber-rich vegetables makes it an excellent choice for a healthy lunch, with a zesty tomato base and a touch of Italian seasoning for authentic flavor.

Ingredients:

• 1 lb ground turkey
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 cup spinach, chopped
• 1/2 cup zucchini, diced
• 1 can (14 oz) diced tomatoes, no sugar added
• 3 cups chicken broth (low sodium)
• 1 tsp dried basil
• 1 tsp dried oregano
• 1/4 tsp red pepper flakes (optional)
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the ground turkey and cook until browned, breaking it apart with a spoon as it cooks.
2. Add the chopped onion and garlic, sautéing for 3-4 minutes until soft.
3. Stir in the zucchini, spinach, basil, oregano, and red pepper flakes (if using). Cook for 5 minutes, stirring occasionally.
4. Pour in the diced tomatoes and chicken broth, bringing the soup to a boil.
5. Reduce heat to a simmer and cook for 10-15 minutes, allowing the flavors to meld together.
6. Season with salt and pepper to taste before serving.

This Keto Italian Bean Soup with Ground Turkey and Spinach is a flavorful and nutritious meal that’s both low in carbs and high in protein. The lean turkey provides a healthy protein source, while the spinach and zucchini boost the soup’s fiber content. The tomato base ties everything together with a rich, zesty flavor, making this soup a great option for a light yet filling lunch on a keto diet.

Keto Beanless Italian Vegetable Soup

This keto-friendly, beanless Italian vegetable soup is perfect for those avoiding beans but still wanting a hearty, vegetable-packed dish. The combination of cauliflower, zucchini, and bell peppers creates a satisfying texture, while the aromatic blend of Italian herbs brings a burst of flavor to each spoonful.

Ingredients:

• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 cup cauliflower florets, chopped
• 1 cup zucchini, diced
• 1 cup bell pepper, diced
• 1 can (14 oz) diced tomatoes, no sugar added
• 3 cups vegetable broth (low sodium)
• 1 tbsp olive oil
• 1 tsp dried oregano
• 1 tsp dried basil
• 1 tsp dried thyme
• Salt and pepper to taste
• 1/2 cup fresh basil, chopped (for garnish)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, sautéing for 3-4 minutes until softened.
2. Stir in the cauliflower, zucchini, and bell pepper, cooking for another 5 minutes.
3. Add the diced tomatoes, vegetable broth, oregano, basil, thyme, and season with salt and pepper.
4. Bring the soup to a boil, then reduce the heat and simmer for 20 minutes, or until the vegetables are tender.
   This Keto Beanless Italian Vegetable Soup is a great option for anyone on a low-carb or keto diet who wants a satisfying, veggie-packed meal without the beans. The mixture of fresh vegetables provides a rich texture and plenty of nutrients, while the Italian herbs create a savory, aromatic broth. It’s an ideal lunch for anyone looking to enjoy the flavors of Italy while staying in line with their keto goals.

Keto Italian Bean Soup with Meatballs

This Keto Italian Bean Soup with Meatballs is a hearty and filling meal that’s perfect for a low-carb lunch. The homemade meatballs, made from ground beef and seasoned with Italian spices, pair beautifully with the rich, flavorful tomato broth and fresh vegetables. A keto-friendly twist on the classic Italian wedding soup.

Ingredients:

• 1 lb ground beef (or pork)
• 1/4 cup almond flour
• 1 egg
• 1 tsp garlic powder
• 1 tsp dried basil
• 1/2 tsp salt
• 1/2 tsp pepper
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 cup spinach, chopped
• 1 can (14 oz) diced tomatoes, no sugar added
• 3 cups beef broth (low sodium)
• 1/2 cup cauliflower florets, chopped
• 1 tbsp olive oil

Instructions:

1. In a bowl, combine the ground beef, almond flour, egg, garlic powder, basil, salt, and pepper. Form the mixture into small meatballs (about 1-inch in diameter).
2. In a large pot, heat olive oil over medium heat. Add the meatballs in batches, browning them on all sides. Remove the meatballs and set them aside.
3. In the same pot, add the chopped onion and garlic, sautéing until softened.
4. Add the diced tomatoes, beef broth, cauliflower, and meatballs back into the pot. Bring the soup to a boil.
5. Reduce the heat and let it simmer for 15-20 minutes, or until the meatballs are cooked through and the vegetables are tender.
6. Stir in the chopped spinach and cook for an additional 5 minutes until the spinach wilts.
7. Taste and adjust seasoning with salt and pepper before serving.

This Keto Italian Bean Soup with Meatballs is a satisfying, savory dish perfect for a low-carb lunch. The tender, juicy meatballs bring a classic Italian flavor, while the broth and vegetables add depth and richness. The combination of cauliflower and spinach provides the iber and texture you need to feel full, making it a perfect meal for those on a keto diet.

Keto Italian Bean Soup with Roasted Garlic and Broccoli

This keto-friendly Italian bean soup is rich in flavor, with roasted garlic and broccoli creating a savory, nutrient-packed base. The soup is low in carbs and full of healthy vegetables, making it a perfect choice for a light yet satisfying lunch. The roasted garlic adds depth and sweetness, balancing the savory broth for a comforting experience.

Ingredients:

• 1 head of garlic, roasted
• 1 small onion, chopped
• 2 cups broccoli florets
• 1/2 cup cauliflower florets, chopped
• 1 can (14 oz) diced tomatoes, no sugar added
• 3 cups vegetable broth (low sodium)
• 1 tbsp olive oil
• 1 tsp dried thyme
• 1 tsp dried basil
• 1/2 tsp red pepper flakes (optional)
• Salt and pepper to taste

Instructions:

1. To roast the garlic, preheat the oven to 400°F (200°C). Cut the top off the garlic head, drizzle with olive oil, wrap in foil, and roast for 30-35 minutes until soft and caramelized. Squeeze out the garlic cloves once cooled.
2. In a large pot, heat olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened.
3. Stir in the roasted garlic, broccoli, cauliflower, thyme, basil, and red pepper flakes (if using). Cook for 5 minutes.
4. Add the diced tomatoes and vegetable broth, bringing the soup to a boil.
5. Reduce the heat to a simmer and cook for 15-20 minutes, until the vegetables are tender.
   This Keto Italian Bean Soup with Roasted Garlic and Broccoli is a delightful, vegetable-forward option for those on a keto diet. The roasted garlic adds a sweet and mellow flavor, while the broccoli and cauliflower provide texture and fiber. It’s a light yet flavorful lunch that will keep you full and satisfied without adding unnecessary carbs.

Keto Italian Bean Soup with Shrimp and Lemon

This keto-friendly Italian bean soup features shrimp and a burst of fresh lemon, offering a refreshing and protein-packed meal. The seafood pairs perfectly with the rich tomato broth and Italian herbs, creating a vibrant and satisfying lunch option that’s low in carbs but full of flavor.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 can (14 oz) diced tomatoes, no sugar added
• 3 cups vegetable broth (low sodium)
• 1/2 cup zucchini, diced
• 1 tbsp lemon zest
• 2 tbsp lemon juice
• 1 tsp dried basil
• 1 tsp dried oregano
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, sautéing until softened (about 3 minutes).
2. Stir in the zucchini, dried basil, and oregano, cooking for another 3-4 minutes.
3. Add the diced tomatoes and vegetable broth, bringing the soup to a boil. Reduce the heat and simmer for 10 minutes.
4. Add the shrimp to the pot and cook for 3-4 minutes until they turn pink and are fully cooked.
5. Stir in the lemon zest and lemon juice, and season with salt and pepper to taste.
6. Serve the soup hot, garnished with extra lemon slices if desired.

This Keto Italian Bean Soup with Shrimp and Lemon is a light, refreshing, and protein-packed option for lunch. The shrimp add a delicate flavor, while the lemon provides a fresh and zesty finish. The low-carb broth, paired with zucchini and a handful of Italian herbs, creates a balanced and satisfying soup that fits perfectly into any keto diet.

Keto Italian Bean Soup with Beef and Mushrooms

This keto-friendly Italian bean soup with beef and mushrooms is a rich, comforting dish, perfect for a hearty lunch. The combination of tender beef, earthy mushrooms, and savory broth creates a satisfying and low-carb meal. This soup is a great way to enjoy a filling, keto-friendly meal without sacrificing flavor.

Ingredients:

• 1 lb ground beef (or beef stew meat)
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 cup mushrooms, sliced
• 1 can (14 oz) diced tomatoes, no sugar added
• 3 cups beef broth (low sodium)
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the ground beef (or beef stew meat), breaking it apart with a spoon, and cook until browned.
2. Add the chopped onion and garlic, sautéing for 3-4 minutes until softened.
3. Stir in the sliced mushrooms and cook for an additional 5 minutes until they release their moisture.
4. Add the diced tomatoes, beef broth, thyme, and rosemary, bringing the soup to a boil.
5. Reduce the heat to a simmer and cook for 20-25 minutes, until the flavors meld together and the beef is tender.
6. This Keto Italian Bean Soup with Beef and Mushrooms is a rich, flavorful meal that satisfies without adding unnecessary carbs. The combination of beef and mushrooms creates a hearty, filling dish, while the savory broth brings everything together. With its aromatic herbs and meaty goodness, this soup is perfect for a keto-friendly lunch that will keep you full and nourished.

Keto Italian Bean Soup with Bacon and Brussels Sprouts

This hearty and savory keto Italian bean soup features crispy bacon, Brussels sprouts, and a flavorful broth. The combination of bacon’s smokiness with the natural earthiness of Brussels sprouts creates a comforting, low-carb meal. This soup is perfect for lunch, providing a satisfying balance of protein, fiber, and rich Italian flavors.

Ingredients:

• 6 slices bacon, chopped
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 cup Brussels sprouts, halved
• 1/2 cup cauliflower florets, chopped
• 1 can (14 oz) diced tomatoes, no sugar added
• 3 cups chicken broth (low sodium)
• 1 tsp dried oregano
• 1 tsp dried thyme
• Salt and pepper to taste
• 1 tbsp olive oil

Instructions:

1. In a large pot, cook the bacon over medium heat until crispy. Remove the bacon and set aside, leaving the bacon fat in the pot.
2. Add the chopped onion and garlic to the pot, sautéing until softened (about 3 minutes).
3. Stir in the Brussels sprouts and cauliflower, cooking for 5-6 minutes until they begin to soften and take on some color.
4. Add the diced tomatoes, chicken broth, oregano, thyme, and season with salt and pepper.
5. Bring the soup to a boil, then reduce to a simmer. Cook for 20 minutes, or until the vegetables are tender.
6. Stir in the crispy bacon and cook for an additional 5 minutes.
7. Taste and adjust the seasoning before serving.

This Keto Italian Bean Soup with Bacon and Brussels Sprouts is a rich, flavorful dish that is perfect for keto lunch plans. The crispy bacon adds a smoky crunch, while the Brussels sprouts and cauliflower provide fiber and texture. The Italian herbs bring out the best in this comforting soup, making it an excellent choice for a low-carb, hearty meal that will keep you full.

Keto Italian Bean Soup with Pork Sausage and Kale

This flavorful and satisfying keto Italian bean soup is made with hearty pork sausage and nutrient-dense kale. The sausage brings a rich and savory flavor to the soup, while the kale adds a fresh, slightly bitter note that pairs wonderfully with the tomato-based broth. It’s a delicious, low-carb lunch option that’s sure to keep you satisfied.

Ingredients:

• 1 lb Italian pork sausage (bulk, not in casing)
• 1 small onion, chopped
• 2 cloves garlic, minced
• 2 cups kale, chopped
• 1/2 cup zucchini, diced
• 1 can (14 oz) diced tomatoes, no sugar added
• 3 cups chicken broth (low sodium)
• 1 tsp dried basil
• 1 tsp dried oregano
• Salt and pepper to taste
• 1 tbsp olive oil

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the Italian sausage and cook, breaking it apart with a spoon, until browned and cooked through.
2. Add the chopped onion and garlic, sautéing for 3-4 minutes until softened.
3. Stir in the zucchini, kale, basil, and oregano, cooking for 5 minutes.
4. Add the diced tomatoes and chicken broth, bringing the soup to a boil.
5. Reduce the heat to a simmer and cook for 15-20 minutes, allowing the flavors to meld together.
6. Season with salt and pepper to taste before serving.

This Keto Italian Bean Soup with Pork Sausage and Kale is a delicious and filling option for those on a keto diet. The pork sausage adds a savory depth, while the kale provides a burst of nutrients and texture. With its rich tomato broth and fragrant herbs, this soup is a perfect keto-friendly lunch that will keep you full and satisfied without the carbs.

Keto Italian Bean Soup with Artichoke Hearts and Chicken

This Keto Italian Bean Soup with Artichoke Hearts and Chicken is a low-carb, protein-packed meal that combines tender chicken with artichokes and a flavorful broth. The artichokes bring a unique texture and slight tang, while the chicken adds protein, making this soup a filling and nutritious option for any keto lunch.

Ingredients:

• 2 chicken breasts, diced
• 1 can (14 oz) artichoke hearts, drained and chopped
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 cup spinach, chopped
• 1 can (14 oz) diced tomatoes, no sugar added
• 3 cups chicken broth (low sodium)
• 1 tsp dried basil
• 1 tsp dried oregano
• 1 tbsp olive oil
• Salt and pepper to taste

Inructions:

1. In a large pot, heat olive oil over medium heat. Add the diced chicken and cook until browned on all sides.
2. Add the chopped onion and garlic, sautéing until softened (about 3 minutes).
3. Stir in the chopped artichoke hearts, spinach, basil, and oregano, cooking for 5 minutes.
4. Add the diced tomatoes and chicken broth, bringing the soup to a boil.
5. Reduce the heat to a simmer and cook for 15-20 minutes, allowing the flavors to meld together and the chicken to cook through.
6. Season with salt and pepper to taste before serving.

This Keto Italian Bean Soup with Artichoke Hearts and Chicken is a light, flavorful meal that’s low in carbs but high in protein and fiber. The artichokes provide a wonderful texture, complementing the tender chicken and the rich broth. The herbs elevate the soup with an authentic Italian flavor, making it an excellent choice for a satisfying keto lunch.

Keto Italian Bean Soup with Ground Lamb and Eggplant

This hearty and flavorful keto Italian bean soup combines ground lamb with roasted eggplant for a rich, satisfying meal. The combination of lamb’s deep flavor and the eggplant’s creamy texture makes this soup a perfect choice for a comforting, low-carb lunch. The aromatic Italian herbs further enhance the flavor profile, creating a delightful, savory dish.

Ingredients:

• 1 lb ground lamb
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 medium eggplant, diced
• 1 can (14 oz) diced tomatoes, no sugar added
• 3 cups beef broth (low sodium)
• 1 tsp dried oregano
• 1 tsp dried thyme
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the ground lamb, breaking it apart with a spoon, and cook until browned.
2. Add the chopped onion and garlic to the pot, sautéing for 3-4 minutes until softened.
3. Stir in the diced eggplant, oregano, and thyme, cooking for 5-6 minutes until the eggplant begins to soften and release moisture.
4. Add the diced tomatoes and beef broth, bringing the soup to a boil.
5. Reduce heat to a simmer and cook for 20 minutes, allowing the flavors to meld together and the eggplant to become tender.
6. Season with salt and pepper to taste before serving.

This Keto Italian Bean Soup with Ground Lamb and Eggplant is a rich, flavorful option that’s perfect for a satisfying lunch. The ground lamb provides a robust, savory base, while the eggplant adds a creamy texture that perfectly complements the meaty soup. The blend of herbs infuses the broth with aromatic Italian flavors, making this soup an excellent choice for anyone following a low-carb, keto-friendly diet.

Keto Italian Bean Soup with Roasted Red Pepper and Sausage

This keto Italian bean soup features savory sausage and roasted red peppers, offering a smoky, rich flavor in every bite. The roasted red peppers add a touch of sweetness, while the sausage brings a hearty, meaty element, making this soup a filling and flavorful low-carb lunch option. Perfect for those seeking comfort and nourishment in a keto-friendly form.

Ingredients:

• 1 lb Italian sausage (bulk, not in casing)
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, roasted and chopped
• 1 can (14 oz) diced tomatoes, no sugar added
• 3 cups chicken broth (low sodium)
• 1 tsp dried basil
• 1 tsp dried oregano
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Roast the red bell pepper by placing it directly on a flame or under a broiler, turning until all sides are charred. Once cooled, peel off the skin, remove seeds, and chop.
2. In a large pot, heat olive oil over medium heat. Add the sausage, breaking it apart with a spoon, and cook until browned.
3. Add the chopped onion and garlic to the pot, sautéing for 3-4 minutes until softened.
4. Stir in the roasted red pepper, diced tomatoes, chicken broth, basil, and oregano, bringing the soup to a boil.
5. Reduce the heat to a simmer and cook for 15-20 minutes, allowing the flavors to meld together.
6. Season with salt and pepper to taste before serving.

This Keto Italian Bean Soup with Roasted Red Pepper and Sausage is a savory, satisfying option for a low-carb lunch. The smoky sweetness of the roasted red pepper perfectly complements the savory sausage, creating a hearty and flavorful soup. The Italian herbs enhance the broth with a classic touch, making this a comforting, keto-friendly meal that is both filling and delicious.

Keto Italian Bean Soup with Spinach and Chicken Meatballs

This light yet hearty keto Italian bean soup is made with tender chicken meatballs and fresh spinach, creating a satisfying and flavorful meal. The chicken meatballs are lean yet rich in flavor, while the spinach adds a healthy, nutrient-packed element to the soup. With its fragrant herbs and tomato broth, this is an ideal lunch for those on a low-carb or keto diet.

Ingredients:

• 1 lb ground chicken
• 1 egg
• 1/4 cup almond flour
• 1 tsp garlic powder
• 1 tsp dried basil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 2 cups spinach, chopped
• 1 can (14 oz) diced tomatoes, no sugar added
• 3 cups chicken broth (low sodium)
• 1 tsp dried oregano
• Salt and pepper to taste
• 1 tbsp olive oil

Instructions:

1. In a bowl, combine ground chicken, egg, almond flour, garlic powder, basil, salt, and pepper. Form the mixture into small meatballs (about 1-inch in diameter).
2. In a large pot, heat olive oil over medium heat. Add the meatballs in batches, cooking until browned on all sides, then remove and set aside.
3. Add the chopped onion and garlic to the pot, sautéing for 3-4 minutes until softened.
4. Stir in the diced tomatoes, chicken broth, spinach, and oregano, bringing the soup to a boil.
5. Return the meatballs to the pot and simmer for 20 minutes, or until the meatballs are fully cooked through.
6. Taste and adjust seasoning with salt and pepper before serving.

This Keto Italian Bean Soup with Spinach and Chicken Meatballs is a delicious and filling low-carb meal. The tender chicken meatballs bring a savory, protein-packed element to the soup, while the spinach adds a fresh, nutritious touch. The tomato-based broth is rich and comforting, making this soup an ideal lunch for anyone following a keto or low-carb lifestyle. It’s hearty enough to be satisfying, yet light enough to enjoy without feeling overly full.’

Note: More recipes are coming soon