Hearty Keto Soup – Low-Carb, Comforting & Full of Flavor

Your Cozy Low-Carb Sausage and Veggie Soup

Hey there! If you’re anything like me, you love a comforting meal that’s hearty, flavorful, and doesn’t weigh you down. That’s why I’m so excited to share this low-carb sausage and veggie soup with you. It’s packed with savory sausage, colorful veggies, and a creamy broth that feels like a big warm hug on a cold day. Plus, it’s easy to make and perfect if you’re watching carbs without missing out on taste.

Why This Soup Is a Nutritional Winner

This soup balances protein and veggies beautifully, making it filling but not heavy. The ground sausage provides great protein and fat to keep you energized. Swapping regular potatoes for low-carb alternatives like turnips or cauliflower helps keep sugar levels down, which is fantastic if you’re managing your carb intake or trying to stay in ketosis.

Also, with chicken or bone broth as the base, you get the added benefit of collagen and minerals, which are fantastic for your gut and joints. And the fresh herbs and garlic bring antioxidants along with extra flavor. It’s basically a bowl of goodness!

Ways You Can Change It Up

• Spice it up: If you love heat, add some cayenne pepper or crushed red pepper flakes when cooking the veggies.
• Vegan or vegetarian version: Swap sausage for plant-based sausage or crumbled tofu, and use vegetable broth instead of chicken broth.
• Different veggies: Feel free to add mushrooms, zucchini, or spinach to boost the veggie load and add new textures.
• Dairy-free: Try coconut cream instead of heavy cream or cream cheese for a dairy-free creamy twist.

Step-by-Step: How I Make This Soup

Ingredients

• 1 pound ground sausage (Italian or breakfast sausage)
• 1 medium onion, diced
• 1 red bell pepper, diced
• 2 cloves garlic, minced
• 2 cups diced low-carb potato substitute (like turnips, rutabaga, or cauliflower)
• 4 cups chicken broth or bone broth
• 1/2 cup heavy cream or 4 oz cream cheese
• 1 teaspoon smoked paprika
• 1/2 teaspoon chili powder
• Salt and black pepper, to taste
• 1 tablespoon cooking oil or butter
• 1/2 cup shredded cheese (optional, cheddar or similar)
• 1/4 cup fresh parsley or cilantro, chopped
• Sour cream or Greek yogurt, for topping

Instructions

1. Heat the cooking oil or butter in a large pot over medium heat.
2. Add the ground sausage, breaking it up as it cooks. Cook until browned and cooked through. Then, scoop out the sausage and set aside, leaving the tasty fat in the pot.
3. Into the pot, add diced onion, red bell pepper, and minced garlic. Sauté for about 5 minutes, until everything smells amazing and the veggies soften.
4. Stir in your diced low-carb potato substitute, getting everything mixed well.
5. Pour in the chicken or bone broth and sprinkle in smoked paprika, chili powder, salt, and pepper. Give it all a good stir.
6. Bring the soup to a gentle simmer, cover the pot, and cook for about 15-20 minutes until the veggie chunks are tender.
7. Add your cooked sausage back into the pot. Stir in the heavy cream or cream cheese plus the shredded cheese if you’re using it. Keep heating until the cheese melts in and the soup turns creamy and luscious.
8. Give everything a final taste and tweak the seasoning if needed.
9. Ladle into bowls and top with a spoonful of sour cream or Greek yogurt, sprinkle with fresh parsley or cilantro, and a pinch of black pepper.
10. Enjoy warm and savor every spoonful!

Helpful Tips to Make Your Soup Shine

• Make ahead: This soup tastes even better the next day! Store it in the fridge and reheat gently on the stove.
• Freezing: You can freeze leftovers in airtight containers for up to 3 months. Just thaw overnight in the fridge before reheating.
• Cheese alternatives: If you want a sharper flavor, try pepper jack or smoked gouda. For milder, go with mozzarella or Monterey Jack.
• Extra creaminess: Add a little more cream or cream cheese for a thicker, richer soup.
• Skip the sour cream: If you want to keep it lighter, use Greek yogurt or skip the topping entirely.

Equipment You’ll Want

• A large pot or Dutch oven
• Cutting board and sharp knife (for chopping veggies)
• Spoon or spatula for stirring
• Measuring cups and spoons
• Optional: ladle for serving

FAQs I Often Get Asked

1. Can I use turkey sausage instead of pork sausage? Absolutely! Turkey sausage works well and is a leaner alternative.
2. Is there a substitute for the low-carb potato? Yes! Cauliflower is a fantastic low-carb substitute, but you can also use diced zucchini or even mushrooms for different textures.
3. Can I make this soup in an Instant Pot? You sure can! Brown the sausage using the sauté function, then add the veggies, broth, and spices. Cook on high pressure for about 10 minutes, then stir in cream and cheese off the heat.
4. What if I don’t like spicy food? You can skip the chili powder or reduce the amount to half. The smoked paprika still gives a lovely smoky depth without heat.
5. How long will this soup keep in the fridge? It’s best enjoyed within 3 to 4 days if stored in an airtight container.

Let’s Get Cooking and Stay Connected!

I hope you give this soup a try because it’s one of my favorite go-to comfort foods for busy days or chilly evenings. If you do make it, I’d love to know how it turns out! Pin this recipe on Pinterest and share your version with me—feel free to post photos or questions. Let’s keep cooking and sharing great food together!