Low-Carb Sausage and Vegetable Soup Recipe for Weight Loss

With this Low Carb Sausage Vegetable Soup recipe you won’t miss the pasta—though you can always serve some on the side for the carb lovers in your household.

We enjoy soup year-round. Some favorites include Beefy Tomato Soup, which has become immensely popular, and Pork Egg Roll Soup, packed with vegetables and a flavorful broth. If you’re after another low carb option, this sausage and vegetable soup is hearty, satisfying, and easy to adapt.

The Key To Low Carb Soup Recipes

The secret to sticking with any plan is eating food that feels indulgent, not restrictive. That means creating meals that excite you, so you don’t get bored. Salads and grilled chicken are fine, but variety is what keeps a long-term approach enjoyable. This Low Carb Sausage Vegetable Soup does exactly that: it’s comforting and filling while remaining low in carbs.

Even if you aren’t following a low carb regimen, you’ll love this soup. It’s easy to bulk up with pasta, rice, or beans at serving time for anyone who prefers more carbs.

If you’re trying to eat more vegetables but find them boring on their own, make this soup. The ingredients meld into a rich, comforting broth that makes it easy to increase your veggie intake without sacrificing flavor.

How Do You Make Low Carb Sausage Vegetable Soup?

Begin by heating oil in a large pot over medium heat and sautéing the onions and carrots until softened. Add Italian sausage (or a substitute like chicken sausage, ground beef, or pork) and brown, breaking it up with a spoon.

Stir in garlic, then pour in chicken stock and a can of diced tomatoes with their juices. Add bay leaves and thyme sprigs for depth of flavor; the thyme leaves will come off during cooking so you can remove the stems afterward. Finally, pile in plenty of fresh baby spinach—though it looks like a lot at first, it wilts down quickly and blends into the broth.

Simmer the soup until the flavors meld, then remove the bay leaves and thyme stems. Ladle into bowls and finish with freshly cracked black pepper and a generous sprinkle of grated Parmesan, if you like.

To serve carb-eaters, place cooked pasta in the bottom of their bowls before ladling the hot soup over it. They’ll enjoy the best of both worlds: the hearty broth and the carbs they love.

Ingredients

• 2 tablespoons olive oil
• 1 cup diced onions
• 2 cups diced carrots
• 1 pound sweet or spicy Italian sausage (can substitute ground beef or pork)
• 4 cloves garlic, chopped
• 1 teaspoon kosher salt
• 1/2 teaspoon fresh black pepper
• 4 cups chicken stock
• 1 (15 ounce) can diced tomatoes with juice
• 10 ounces fresh baby spinach
• 2 bay leaves
• 4 sprigs fresh thyme

Instructions

1. Heat the oil in a soup pot over medium to medium-low heat.
2. Add the onions, carrots, salt, pepper, bay leaves, and thyme. Stir to coat and cook 8–10 minutes until the vegetables are softened.
3. Add the sausage, breaking it up and cooking until no longer pink. Stir in the garlic and cook an additional minute.
4. Pour in the chicken stock and diced tomatoes with their juices. Add the spinach, stirring to wilt, then bring to a simmer and cook about 20 minutes to let flavors meld.
5. Remove bay leaves and thyme sprigs. Taste and adjust seasoning with additional salt and pepper if needed. Serve hot with grated Parmesan and cracked black pepper if desired.

Looking For More Low Carb Recipes?

• Italian Deli Roll Ups
• 30 Incredible Low Carb Dinners
• Buffalo Chicken Celery Sticks
• Philly Cheesesteak Stuffed Peppers