Last updated on August 13th, 2020
This Low Carb Italian Sausage Soup is so easy to make and super comforting. A hearty and delicious way to enjoy lunch or dinner with your family or friends. A gluten free, low carb, and keto friendly meal that takes less than an hour to make with some of your favorite pantry stables. The flavor develops over night, so if you have leftovers, they will be even better the next day! Only 5 net carbs per serving.
Here’s What You Need For Low Carb Italian Sausage Soup:
Ingredients:
- 1 tbsp olive oil
- 5 Italian sausage links, about 435 grams, casings removed (we love Premio Foods sausage)
- 1/2 green bell pepper
- 2 tsp dried minced onion
- 1.5 tsp Italian seasoning
- 1 tsp red pepper flakes
- 1 tsp garlic powder
- 1/4 tsp cayenne pepper
- 2 cans diced tomatoes (14.5 oz each can)
- 4 cups chicken broth
- Handful of fresh basil, or about 1.5 tsp dried basil
- 1/2 cup heavy whipping cream, optional*
- 1 cup of water, optional*
- Salt and pepper to taste, will vary depending on the broth you use, etc.
Recipe Notes:
The water in this is optional, and is truly a preference thing. We tend to like our soups a little on the thin or brothy side sometimes, so when you’re adding in the chicken broth, you can decide if you want to thin the broth at all with some water. If you like your soup chunky more like a chili, that’s totally cool too, just leave the water out. You may just want to lay off on some of the salt if you decide not to add any water. That’s another reason we add water sometimes, to sort of tone down flavors and salt. Another good reason to add some more liquid is you can kind of stretch a batch that way and make more servings! Basically, there’s tons of reasons we add water to things, we’re sure you guys have your own reasons too. 🙂
Heavy Cream: The other thing we added in was heavy cream. You might notice that we do this a lot, and the truth is, we do. Now that we eat a keto diet, we tend to do this all the time. It’s an easy and delicious way to add fats to a meal. Maybe we rely too heavily on dairy, but it just makes everything taste yummier. If you’re dairy free or just don’t want it, you could easily leave it out. Just make sure to adjust the macros!
We always want to encourage you guys to taste things as you go so that you can make things how YOU like them! We think cooking doesn’t need to be hard, and that sometimes you have to improvise or change up a recipe according to your preferences, tastes, what you have on hand, etc.
Now, let’s get onto the recipe, shall we? Happy Cooking!!
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Tools:
- Sharp Chef’s Knife & Cutting Board
- Lodge 5 Quart Cast Iron Dutch Oven
- Mixing Bowls
- Measuring spoons
- Wooden Spoon
Need supplies for this recipe? We’ve linked our favorites above and right here in our Amazon Store! You don’t pay anything extra if you shop using our link, but we get a small percentage of the sale.
Let’s Make It!
Start by dicing up your green bell pepper. Set it aside. Squeeze the Italian sausage from the casings and set aside. While you’re doing this, heat your dutch oven or soup pot over medium high heat on the stove. Add in your olive oil, then add in the sausage and brown.
Once the sausage is browned, add in your dried minced onion, Italian seasoning, red pepper flakes, garlic powder and cayenne pepper. We love to toast our seasonings before the liquid is added because we think it gives soups more depth of flavor. Sprinkle the meat with a pinch of salt and pepper. Add in your green bell peppers.
Cook until the green peppers are soft, about 5 minutes.
Add in the diced tomatoes, the chicken broth, and the basil (if you’re using frozen like we are). If you’re going to add in some water, now would be the time to do it. Bring the soup to a boil on the stove, then immediately cover, and reduce the heat to a simmer. Let the soup simmer for 15-20 minutes.
After the soup has been simmering for a while on the stove, remove the lid and stir in the cream if you’re adding it. Just don’t bring the soup back to a boil, you don’t want the cream to curdle.
Now, you’ll just want to give it a taste and adjust the seasonings if need be. Top it with mozzarella cheese if you want! Serve and enjoy!
If you get a chance to try this recipe, let us know what you think, would ya?! Leave us a comment, or catch up with us on Facebook or Instagram, or pin to your favorite Pinterest board for later.
Looking for another hearty and filling meal for the family? This Beanless Low Carb Chili is exactly what you are looking for!
Until Next Time,
Briana & Chamere
This Low Carb Italian Sausage Soup is so easy to make and super comforting. Perfect for those cold winter days when you don’t want to go to the grocery store. You probably have everything you need to make this right in your pantry and fridge! Only 5 net carbs per serving, and it can be on the table in under an hour.
- 1 tbsp olive oil
- 5 italian sausage links (435 grams)
- 1/2 green bell pepper
- 2 tsp tsp dried minced onion
- 1.5 tsp italian seasoning
- 1 tsp red pepper flakes
- 1 tsp garlic powder
- 1/4 tsp cayenne pepper
- 2 cans diced tomatoes (14.5 oz)
- 4 cups chicken broth
- 5 cubes frozen basil, 1.5 tsp dried basil (you can use fresh or dried basil)
- 1/2 cup heavy whipping cream optional
- 1 cup water optional
- Salt and pepper to taste
Start dicing up your green bell pepper and set it aside.
Squeeze the Italian sausage from the casings and set aside. While you’re doing this, heat your dutch oven or soup pot over medium high heat on the stove. Add in your olive oil, then add in the sausage and brown.
Once the sausage is browned, add in your dried minced onion, Italian seasoning, red pepper flakes, garlic powder and cayenne pepper.
Sprinkle the meat with a pinch of salt and pepper. Add in your green bell peppers.
Cook until the green peppers are soft, about 5 minutes.
Add in the diced tomatoes, the chicken broth, and the basil. Bring the soup to a boil on the stove, then immediately cover, and reduce the heat to a simmer. Let the soup simmer for 15-20 minutes.
After the soup has been simmering for a while on the stove, remove the lid and stir in the cream if you’re adding it.
Top it with mozzarella cheese if you want!
Macros: makes 8 servings, 257 calories per serving. 18 grams of fat, 12 grams of protein, 5 net carbs (1 gram fiber).
We calculate our macros using MyFitnessPal. Your macros will vary depending on the brands you use.
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