This spicy Italian Sausage Soup is packed with low carb vegetables and rich bone broth. It’s a super satisfying keto meal, and it comes together in less than 40 minutes.
Serve it with some keto breadsticks and dig in!
It’s February, it’s cold and dreary, and you need plenty of hearty keto soup. You also want it to be easy, flavorful, and satisfying.
Well then, head to the kitchen and make a big batch of this Italian Sausage & Vegetable Soup. The smell of it alone will make your mouth water.
It’s the kind of recipe you will find yourself making over and over again. I’ve already made it 3 times in the past month!
Easy keto sausage soup
This is one of those easy keto dinner recipes that I created on the fly and it just worked. I had various vegetables languishing in the fridge, and some good Italian sausage in the freezer.
So I sautéed the pork, tossed in the veggies, and added some broth. I stirred in a little tomato paste for color, and some Parmesan rind for added flavor. Then I let it simmer and do its thing.
The result was so rich and delicious. And with all those vegetables in there, it was a full meal in a bowl. I knew I had to make it again. And again.
Ingredients
This easy soup recipe takes basic ingredients available at any grocery store. You will need:
- Olive oil: Any neutral oil will work, including avocado oil.
- Spicy Italian sausage: Look for good sausage that doesn’t have a lot of extra carbs or sugars. You can use mild sausage if you prefer. If it comes as links, cut the casings off prior to cooking.
- Celery
- Onion: Just 1/4 cup adds flavor without adding too many carbs
- Chopped vegetables: The great part about this soup is that you can use whatever low carb veggies you need to use up. It’s a great recipe to help you clean out your fridge.
- Bone broth: I used beef broth but you could use also use chicken.
- Tomato paste: Adding 1 tablespoon of tomato paste gives the soup a rich color.
- Parmesan rind: This ingredient is optional but it adds wonderful richness.
- Salt and pepper to taste
How to make Sausage & Vegetable Soup
- Sauté the sausage: Heat the oil in a large soup pot over medium heat, then brown the sausage all over. Break up any clumps with a wooden spoon.
- Add the celery, onion, and garlic: There’s no need to transfer the meat out of the pot, the veggies can just be mixed right in. It saves a step and a dish!
- Stir in the other vegetables: Once the aromatics are becoming tender, you can add the remaining vegetables. Stir them to coat with the oils in the pot.
- Add the broth and tomato paste: Stir well to mix the tomato paste in.
- Add the Parmesan rind: Don’t worry if you don’t have any, the soup will still be delicious. It’s just a little trick I picked up for Italian style cooking that adds another element of flavor.
- Simmer: Bring the whole pot to a low boil, the reduce the heat and simmer until everything is tender.
- Discard the Parmesan rind: Like bay leaves, you want to remove and discard the rind before serving.
- Season to taste: Because sausage, Parmesan and broth all contain salt, you want to adjust the seasonings at the very end of cooking.
What to serve with Italian sausage soup?
With plenty of meat and vegetables, this soup is really a full meal on its own. However you can round out your meal with some keto bread or crackers.
In my photos, you see some buns I made from a KetoBakes mix. They were very tasty! Use code fooddreamer for 10% off if you want to try them yourself.
Here are some other tasty ideas:
- Easy Keto Focaccia Bread
- Keto Garlic Knots
- Keto Drop Biscuits
- Chipotle Cheddar Crisps
- Keto Garlic Parmesan Crackers
Storage Information
Store the leftover Italian sausage soup in a covered container in the fridge for up to 5 days.
It can also be frozen for up to two months.
Sausage Vegetable Soup Recipe
Ingredients
- 2 tbsp olive oil
- 1 1/2 lb bulk spicy Italian sausage
- 1 stalk celery, chopped
- 1/4 cup chopped onion
- 2 cloves garlic, minced
- 1 medium zucchini, chopped
- 6 ounces green beans, trimmed and cut in half
- 1 small red pepper, chopped
- 1 small tomato, chopped
- 4 cups beef broth
- 1 tbsp tomato paste
- 2 inch piece of Parmesan rind, (optional)
- Salt and pepper to taste
Instructions
- Set a large soup pan or dutch oven over medium heat and add the oil. Once hot, add the sausage and sauté, breaking up any clumps, until nicely browned.
- Add the celery, onion, and garlic, and sauté 3 minutes, until the vegetables are beginning to soften. Then stir in the zucchini, green beans, red pepper, and tomato and sauté another 4 minutes.
- Stir in the broth and tomato paste. Add the Parmesan rind. Bring to a simmer and cook 15 minutes. Fish out the parmesan rind, and season to taste with salt and pepper.
- Serve with grated Parmesan, if desired.
Nutrition
Nutritional Disclaimer
Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.
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I made this for some friends visiting. It was a hit! It is so flavorful! I’m Italian and I 100% approve! I will make this on of my go to soups from now on.
Great to hear!
This soup is hearty and very flavorful! We followed the recipe to the letter using the hot Italian sausage in links instead of loose. Because we were not sure what was meant by “small red pepper” we used a regular red bell pepper because we love the flavor that imparts. No additional seasonings were needed. Such a winner for sure!
Hi Carolyn, I made this tonight paired it with the breadsticks you mentioned in the post. O my goodness! We loved it, I made it exactly the way you said, plus I added little bit of cabbage and I cubed a small turnip, it was delicious.
Thank you so much for sharing your recipes.
Wilma
Hi Carolyn, I made this tonight and paired with the bread sticks you mentioned in the post. O my goodness! We loved it, I made it exactly the way you said plus I added a little cabbage and cube a small turnip and it was delicious.
Thank you so much for sharing your recipes.
Wilma
Just made this for the first time tonight and it is a family favorite. I could not get spicy Italian sausage, so I used the mild, and it still has some heat. Good recipe to take into cold and flu season. Thanks for another winner Carolyn.
This is my new go-to! We had a family get-together yesterday for soups and mine was hands-down THE hit! I got paid the highest compliment from my cook son-in-law! Just in time for sweater weather, too!
100% my favorite recipe. I already have some in the freezer! I live alone, but I still make 8 servings for planned leftovers. So glad it’s almost soup season, but TBH I eat it year round!
Thanks Carolyn. I love a really good sausage soup on a rainy day! Your recipe did not disappoint. I was not trying for a keto soup so I just used ingredients on hand and embellished with heartier vegetables and added chorizo along with Italian sausage. I also used chicken stock and it still turned out wonderful! Thanks again. The base recipe you provided is a true winner!!!
Stella
Wisconsin
Sounds wonderful!
my daughter, Ally gave me the link to this recipe because she said its absolutely delicious I have to try it. She has freezed quite a few of her recipes because she is preparing for the birth of her 1st child.
This is a terrific recipe. I had two pounds of sausage, so I added some additional vegetables: a sliced yellow squash, some sliced mushrooms, and more broth. I used a can of diced fire roasted tomatoes instead of the fresh tomato. Added fresh shredded parmesian to the finished product. Very spicy to me (I’m a wimp) but it was delicious and my husband raved about it. We will be making this again!
This soup is delicious! I did not use the Parmesan rind because I didn’t have it. I didn’t miss it. Thank you for the recipe. I paired it with your garlicky keto dinner rolls. A true comfort food combination.
I made this recipe on Sunday night. I forgot to buy zucchini so I used a frozen broccoli, cauliflower and carrot mix I had on hand instead. It was so good! I ate it for lunch the next 3 days.
Excellent!
This soup was so delicious! It tasted like it took all day, but it came together pretty quickly. It is my hubby’s new favorite! I subbed about half a can of diced tomatoes since I didn’t have a fresh tomato, and I used mild sausage.
Hi Carolyn, A great recipe! I did not have a fresh tomato so I used a can of diced tomatoes with green chili peppers, it came out great! (I refuse to buy tomatoes from the store when out of season as they have no flavor). I made the garlic knot bread recipe that you gave as a suggestion to go with it. Very good and easy!
Is it possible to also include sugars in your nutritional information ? I love your recipes, by the way, but just found out I am diabetic and feel it is important to watch sugars along with carbs. And I’m not too confident just guessing by the ingredients alone. I made low carb taco casserole last night ! SO good.
Hi Charlene. I don’t intend to add that because (as a fellow diabetic), the carbs are the most important thing you need to consider – sugar ARE carbs, after all. And all carbs turn to glucose in your blood, with the exception of most fiber.
Because I don’t use added sugars at all, the sugar content in my recipes is ONLY from natural sources like cream, a few berries, tomatoes, etc. And since i don’t use a lot of ingredients that contain a lot of natural sugars, you can assume that the sugar content is very low. So they are appropriate for anyone with diabetes.
Yum! Making this for dinner with all my garden produce!