This low carb vegetable & sausage soup is the perfect dish for a cold day. Full of healthy ingredients and spicy sausage to make a flavorful soup with only 3.8g net carbs per serving.
Last week the cold weather finally settled here in PA. For me that means soup weather and I felt like trying something new. I wanted something that would be really tasty but simple and healthy too. So I looked at the greens and veggies I had on hand and came up with this delicious low carb vegetable & sausage soup. It’s quite simple but big on taste. I even had some for breakfast one day!
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.
I decided to use mostly low carb, green vegetables and added a carrot for color. The veggies I used were carrots, celery, cabbage and baby spinach. I also use Better than Bouillon in most of my soups. To me it is the secret ingredient to very flavorful soup. If you don’t have any you can use regular bouillon or chicken broth but trust me this product really adds a lot of flavor. I keep chicken and beef on hand all the time.
The other ingredients that really added the flavor were fresh ginger, fresh garlic and fresh Parmesan. The ginger might seem strange but it really went nicely with the other ingredients. It’s a very warming element to food. I keep a jar of ginger paste I got from an Asian grocery store on hand and that makes it easier to use in more dishes.
low carb vegetable & sausage soup
I made a big pot of this low carb soup and have eaten it for breakfast, lunch or dinner. It was full of flavor and warmed me up and therefor the perfect winter soup to have on hand. Give it a try and I know you will like it! The nutrition for 1 serving is:
200 cals / 14.3g fat / 4.7g carbs / 0.9g fiber / 10.6g protein = 3.8g net carbs
Low Carb Vegetable & Sausage Soup
- 8 oz hot sausage I used Jimmy Dean's in a roll
- 1 teaspoon garlic crushed
- 1 teaspoon ginger root grated
- 2 cups baby spinach chopped
- 1 tablespoonsBetter than Bouillonchicken flavored can use chicken bouillon cubes
- 1 large carrot diced
- 2 cups cabbage shredded
- 1 large stalk celery diced including leaves
- 6 cups water
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 4 oz. fresh grated Parmesan cheese
In a soup pot, start browning the sausage for a few minutes.
When the sausage is losing it's pinkness, add the garlic and ginger and saute for a minute.
Next dissolve the Better than Bouillon in with a bit of the 6 cups of water.
Add that and the rest of the ingredients to the pot and stir to mix well.
Simmer for about 10 minutes until vegetables are soft.
Top with fresh grated Parmesan cheese (about 1 tablespoon).
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