Keto Sausage and Peppers Soup

If you like stuffed banana peppers you will love this sausage and peppers soup! It’s so easy to make and VERY flavorful with the spicy sausage and peppers. This low carb soup is warming and filling. Perfect for a healthy meal on a cold day. Only 6.6g net carbs per serving!

Check out this slow cooker sausage with peppers and onions recipe!

My husband loves stuffed banana peppers. We grew them this summer and boy did we hit the pepper jackpot. I even made a stuffed banana pepper pasta for him this summer!

Anyway my husband did his last harvest of everything from our garden and I had lots of banana peppers to use this week so I thought I’d make this delicious (and extremely easy) keto sausage and peppers soup.  

My hubby loved it and I did too. It’s so flavorful without much seasoning. Plus it’s very warming and filling. Perfect for a cold winter day and much easier than stuffing banana peppers!

Recipe ingredients I used.

All you need to make this pepper soup is Italian sausage, chopped tomatoes, banana peppers, yellow onion, mushrooms, Better than Bouillon chicken base, chicken broth, garlic cloves and baby spinach leaves.

I used hot sausage for this recipe but coupled with the banana peppers it was quite spicy (which we like). If you want less spice use sweet Italian sausage and make sure to take out the ribs and seeds from the peppers.

The 2 important ingredients for this recipe.

I often tell you how much I like Better than Bouillon for my soup recipes. I’ve used the chicken, vegetable and the beef but they have many varieties. I use this in all my 40+ soup recipes as it adds so much flavor but I also make sauces with it. I would high recommend buying some and you will taste the difference.

The second important ingredient in this soup is sausage. Sausage adds so much flavor too, especially Italian or flavored sausage. I use it a lot in my soups.

How to make keto sausage and peppers soup.

Step 1: Get out a large soup pot and heat to medium high heat. Add the olive oil and then turn the heat down to medium heat. Add the sausage, mushrooms and onions and cook until the meat is browned and the onions are becoming clear.

Step 2: Next add the tomatoes, banana peppers and Better than Bouillon. If you don’t have any BTB you can use regular bouillon and If you don’t like using bouillon, you may want to add some salt and pepper to the soup.

Step 3: Cover and let this simmer for 10 minutes and then add the crushed garlic. Cook for 5 more minutes and then add in the fresh spinach and serve.

You can sprinkle a little grated parmesan cheese or garnish with fresh parsley on top if you like. And that is all there is to it! You store leftovers in an airtight container or freeze portions for a quick low carb lunch. (Please scroll down for a printable recipe card.)

All you need is a nice green salad and you have yourself a meal. The last time I made this I froze have of the batch into individual servings.

More keto recipes with Italian sausage.

As I mentioned about I love to use sausage in soups because it adds so much flavor. Here are few more keto recipes that use Italian sausage.

• cauliflower crust pizza with sausage and spinach
• vegetable sausage soup
• wide zucchini noodles with sausage and peppers
• egg noodles with sausage & tomatoes
• pumpkin soup with sausage and kale
• sausage stuffed mushrooms

I hope you give this sausage and peppers soup a try because it’s a keeper.With the weather getting colder it’s nice to have some in the freezer to eat for a filling lunch.

The nutritional information for 1 serving out of 8 is 225 calories / 15.3g fat / 8.6g carbs / 2g fiber / 13.7g protein = 6.6g net carbs

For more delicious soup recipes check out my 10 Healthy, Hearty Winter Soups and 10 More Healthy, Hearty Winter Soups post.

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Sausage & Peppers Soup (Low Carb & Paleo)

Yield: 8

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

If you like stuffed banana peppers you will love this sausage and peppers soup! It's so easy to make and VERY flavorful. A tasty, warming low carb and Paleo soup.

Print

Ingredients

• 2 tablespoons of olive oil
• 1 pound sweet or hot Italian sausage, casings removed
• 1 can dicedc tomatoes
• 2 cups banana peppers, chopped
• ½ onion, diced
• 8 ounces mushrooms, sliced
• 1 tablespoon Better than Bouillon chicken base
• 4 cups chicken broth or chicken stock
• 2 cloves garlic, crushed
• 1 cup tightly packed baby spinach leaves roughly chopped

Instructions

1. Put your olive oil to a large soup pot and heat to medium high heat.
2. Add your onions, mushrooms and sausage and turn the heat down to medium. Sauté until the sausage is browned and the onions translucent. Break up the sausage as you brown it.
3. Add in the diced tomatoes, peppers, broth and Better than Bouillon.
4. Bring to a simmer, cover and cook for about 10 minutes.
5. Add your garlic and cook another 5 minutes.
6. Add your spinach right when it's done. Mix well and spinach will wilt.
7. Serve with grated cheese. (optional)

Notes

If you don't have any Better than Bouillon you can substitute with regular chicken bouillon or just season with salt and black pepper.

The nutritional information for 1 serving out of 8 is 225 calories / 15.3g fat / 8.6g carbs / 2g fiber / 13.7g protein = 6.6g net carbs

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 225Unsaturated Fat: 0g