Sausage Cabbage Soup (keto)

This keto sausage cabbage soup is the perfect dish for a cold day. Full of healthy low carb vegetables, breakfast sausage and a special ingredient to make a flavorful soup with only 3.7 grams net carbs and 11.1 grams protein per serving. Try this hearty soup for a light keto dinner.

You might also like this keto low calorie cabbage soup!

It’s cold outside and that means it’s soup season. Today I made a really tasty keto sausage cabbage soup that was simple and healthy too. It’s not only low carb but it’s also high in protein. I used hearty veggies like carrots, spinach, celery and cabbage.

The broth is a light but flavorful and combined with sausage, this soup tastes a bit like my awesome wedding soup. Best of all this recipe uses simple ingredients and only takes about 25 minutes to make. I like to freeze portions so I can have it on hand all winter long.

I am the queen of soup and have over 20 soup recipes on this blog! I’m slowly making a visual index of my recipes so you an check the soup recipes out here. 

Recipe ingredients and substitutions.

The simple ingredients that I used were: breakfast sausage, cabbage, spinach, celery, carrots, Better than Bouillon, fresh ginger, garlic cloves, salt, black pepper and my secret ingredient Parmesan cheese.

• Sausage: I like to use Bob Evan’s breakfast pork sausage in a roll. However you can use just about any kind such as Italian sausage, flavored chicken sausages and even kielbasa and smoked sausages.
• Better than Bouillon: While I always use Better than Bouillon in my soups because it adds so much flavor, you can use regular bouillon or chicken broth. However this product really adds a lot of flavor. I keep the chicken and beef flavors on hand all the time. 
• Garlic and Ginger: I love this combination of flavors in my wedding soup so I used it here. I recommend fresh garlic cloves but you can use garlic powder if you want. Remember 1 cloves equals ¼ teaspoon of garlic powder. I use ginger paste I can get in a tube from Aldi. I have it on hand because it lasts longer than fresh. Do not substitute with ginger powder the spice as it won’t be the same.
• Veggies – I used cabbage, spinach, carrots and celery in this soup but you can use other veggies like broccoli, cauliflower, mushrooms, green beans, kale, asparagus, etc.  If you don’t care about carbs you can use diced potatoes or even sweet potatoes.
• Parmesan Cheese – I also use some parmesan cheese in the soup and as a garnish once it’s done. This adds another layer of flavor and highly recommend it. You can substitute with nutritional yeast if you are dairy free or just eliminate it.

How to make sausage cabbage soup – a naturally low carb dish.

Step 1: Get out a soup pan and heat to high heat. Spray the pan with nonstick cooking spray and then add the breakfast sausage. Break it up with a wooden spoon as it browns. Turn the heat down to medium heat.

Note I don’t use olive oil because the sausage often has some fattiness to it. But if you want you can add a tablespoon of olive oil to the pan to brown the meat instead of the cooking spray.

Step 2: When the meat is no longer pink add the crushed garlic and ginger paste. Mix and saute for a minute more.

Step 3: Now add the rest of the ingredients – all the veggies, water, Better than Bouillon, salt, black pepper and parmesan cheese. Mix well and bring to a boil.

Step 4: Let the soup simmer for up to 10 minutes until the vegetables has softened completely. Taste and if it needs a bit more salt and black pepper add it at any time.

When done, let cool and then serve. I like to add a bit more grated cheese on top when I eat mine. You can also add crushed red pepper flakes for some heat or garnish with fresh parsley or other herbs if you want.

Store leftovers of the cabbage and sausage soup in an airtight container. Please scroll down to view the printable recipe card.

I made a big pot of this low carb sausage cabbage soup and have eaten it for breakfast, lunch and dinner. This recipe makes roughly 8 (1 cup) servings. It’s a good soup to freeze in containers for a low carb lunch.

This soup is full of flavor and warms me up every time I eat it. So for me the is the perfect winter soup to have on hand whether or not you are on a low carb diet. Give it a try and I know you will like it!

The nutrition for 1 serving is: 206 calories
15.5g fat / 4.7g carbs / 1g fiber / 11.1g protein = 3.7g net carbs