This delicious keto sausage soup doesn’t need to simmer for hours to develop great flavor. Thanks to a satisfying combination of spicy Poblano pepper, classic herbs, and an interesting blend of spices, this soup delivers lots of fantastic flavor in just over half an hour. One of the great things about this delicious soup is that you can customize it! Use a sweet sausage with some low carb vegetables or for a little more heat, you can choose a spicy sausage, or hot Italian sausage. This simple low carb soup takes about 40 minutes of cooking time and doesn’t require loads of prep work and getting a bunch of dishes dirty, cook it all in one big pot.
This hearty soup is great as a appetizer or as a satisfying light meal when paired with a green salad. As an added bonus, it tastes even better as leftovers for lunch the next day! Top off a generous serving of this soup with some shredded Jack cheese or parmesan cheese, a perfect comfort food.
Nutritional Information
Carbs/Serving:*
Total carbs: 3.9 g
Fiber: 1.3 g.
Net carbs: 2.6 g
*Source: VeryWell.com Recipe Analyzer
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Ingredients
- 2 tablespoons extra virgin olive oil or avocado oil
- 1 lb. pork sausage
- 1 medium red pepper, diced
- ½ medium Poblano pepper, diced
- 3 celery stalks, diced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon dried rosemary
- 1½ teaspoons chili powder
- 1 teaspoon ground cumin
- ½ teaspoon ground cinnamon
- Sea salt and black pepper, to taste
- 6 cups organic sugar-free chicken broth
- 2 cups baby spinach
- 1 cup Cheddar Jack cheese, shredded
Equipment
- Large Dutch oven or large soup pot
- Cutting board and knife
Instructions
- Heat olive oil in a large soup pot or Dutch oven over medium-high heat. Add sausage and cook, stirring occasionally, until the sausage is no longer pink inside, approximately 5 minutes. As the ground sausage cooks, break it into small pieces with a wooden spoon.
- Add the red and Poblano pepper, celery, basil, oregano, rosemary, chili powder, cumin, and cinnamon to the pot. Generously season with salt and black pepper, to taste, and stir to combine. Cook, over medium heat stirring occasionally, until the veggies have softened, around 5-6 minutes.
- Add the chicken stock and simmer for 20 minutes, stirring occasionally. Add the spinach and cook for another 4-5 minutes, or just until the spinach wilts.
- Remove from heat and serve immediately, topped with shredded Cheddar Jack cheese and some additional diced Poblano pepper, if desired. Enjoy!
Storage Instructions
Store leftover soup in an airtight container and refrigerate for up to 3 days.
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Keto Sausage Soup
This delicious keto sausage soup doesn’t need to simmer for hours to develop great flavor. Thanks to a satisfying combination of spicy Poblano pepper, classic herbs, and an interesting blend of spices, this soup delivers lots of fantastic flavor in just over half an hour. One of the great things about this delicious soup is that you can customize it! Use a sweet sausage with some low carb vegetables or for a little more heat, you can choose a spicy sausage, or hot Italian sausage. This simple low carb soup takes about 40 minutes of cooking time and doesn't require loads of prep work and getting a bunch of dishes dirty, cook it all in one big pot.
This hearty soup is great as a appetizer or as a satisfying light meal when paired with a green salad. As an added bonus, it tastes even better as leftovers for lunch the next day! Top off a generous serving of this soup with some shredded Jack cheese or parmesan cheese, a perfect comfort food.
Nutritional Information Carbs/Serving:*Total carbs: 3.9 g
Fiber: 1.3 g.
Net carbs: 2.6 g
*Source: VeryWell.com Recipe Analyzer
Ingredients
- 2 tablespoons extra virgin olive oil or avocado oil
- 1 lb. pork sausage
- 1 medium red pepper, diced
- ½ medium Poblano pepper, diced
- 3 celery stalks, diced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon dried rosemary
- 1½ teaspoons chili powder
- 1 teaspoon ground cumin
- ½ teaspoon ground cinnamon
- Sea salt and black pepper, to taste
- 6 cups organic sugar-free chicken broth
- 2 cups baby spinach
- 1 cup Cheddar Jack cheese, shredded
Instructions
- Heat olive oil in a large soup pot or Dutch oven over medium-high heat. Add sausage and cook, stirring occasionally, until the sausage is no longer pink inside, approximately 5 minutes. As the ground sausage cooks, break it into small pieces with a wooden spoon.
- Add the red and Poblano pepper, celery, basil, oregano, rosemary, chili powder, cumin, and cinnamon to the pot. Generously season with salt and black pepper, to taste, and stir to combine. Cook, over medium heat stirring occasionally, until the veggies have softened, around 5-6 minutes.
- Add the chicken stock and simmer for 20 minutes, stirring occasionally. Add the spinach and cook for another 4-5 minutes, or just until the spinach wilts.
- Remove from heat and serve immediately, topped with shredded Cheddar Jack cheese and some additional diced Poblano pepper, if desired. Enjoy!