Low Carb Sausage Vegetable Soup

With this Low Carb Sausage Vegetable Soup recipe you’ll never miss the pasta! And you can always serve some on the side for the carb lovers in your family!

The Key To Low Carb Recipes

Here’s the key to any diet. Right here, so listen up.

You have to eat food that doesn’t make you feel like you’re on a diet.

I know that seems like an easy concept but it’s harder than it seems. How many awesome ways can you make a salad or grill up a chicken breast?

Well, a lot. But you have to get creative and make a variety so you don’t get bored. I need to be excited about my food, it’s just the way that I am.

This Low Carb Sausage Vegetable Soup recipe will do just that. It’s going to make you excited about dinner and keep you sticking to that low carb diet.

And even if you’re not following any kind of low carb plan you’re still going to love this soup recipe since you can easily add pasta or beans or rice right to it.

And here’s the best part – if you’re trying to get more vegetables in your diet but don’t really love eating all the vegetables…make this soup ASAP.

The flavors blend so well together I could eat this every single night and be way more healthy than I was the night before because this soup is LOADED with vegetables.

If you really need a pasta loaded soup, you should try our famous Beefy Tomato Soup – that’s a classic. Another one of my favorites is this Beefy French Onion Soup, or try our Homemade Turkey Soup recipe.

How Do You Make Low Carb Soup?

First, start out by browning onions and carrots in a pot, then add the sausage.

You could use chicken sausage or spicy sausage or even ground beef or pork. Use up whatever is in your fridge for this one, but Italian sausage is my go to for flavor.

Next add the chicken broth and diced tomatoes, give it a stir then add the spinach. Tomatoes do add some carbs to this low carb soup recipe but not a ton so I wouldn’t worry about it.

Now a lot of fresh spinach.

It looks ridiculous at first, I used to never believe Christie when she would tell me to keep adding more spinach because it wilts down. Well it does, so keep adding it in.

That’s pretty much it guys, just stir it up and let it simmer for about 20 minutes.

Time to get your soup love on.

You could add your carb of choice to the bottom of a soup bowl for your carb lovers then ladle the soup right on top or just serve as is for the low carb soup recipe of your dreams.

Grated parmesan cheese and fresh cracked black pepper on top is perfect!

Looking For More Low Carb Recipes?

Italian Deli Roll Ups

30 Incredible Low Carb Dinners

Buffalo Chicken Celery Sticks

Philly Cheesesteak Stuffed Peppers


Low Carb Sausage Vegetable Soup in a bowl on a board with spoons

Low Carb Sausage Vegetable Soup

  • Author: Dan
  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Total Time: 35 minutes
  • Yield: 6 servings 1x

This delicious and hearty low carb soup recipe will please everyone! Noodles, pasta or rice can be easily added in to each bowl!



2 tablespoons olive oil

1 cup diced onions

2 cups diced carrots

1 pound sweet or spicy sausage (can substitute ground beef or pork)

4 cloves of garlic, chopped

1 teaspoon salt

1/4 teaspoon black pepper

4 cups chicken stock

1 (15 ounce can) diced tomatoes with juice

10 ounces baby spinach

2 bay leaves

4 sprigs fresh thyme


Add the oil to a soup pot over medium to medium low heat.

Add the onion and carrots, salt, pepper, bay leaves and thyme to the pot. Stir to coat in the oil and cook for 8-10 minutes until the carrot and onion are soft.

Add the sausage to the pot, breaking up with a spoon and cooking until no longer pink. Add the garlic to the pot and cook for a minute more.

Pour in the chicken stock and the can of diced tomatoes, then add the spinach leaves stirring into the broth to wilt.

Simmer for 20 minutes.

Remove the bay leaves and the thyme sprigs, season with more salt and pepper to taste if needed and serve.

  • Category: soup
  • Method: stove top
  • Cuisine: American

Keywords: low carb recipe, low carb soup recipe, soup recipes, sausage soup recipes, vegetable soup recipes

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16 Responses
  1. Peter k

    I made this with the sausage and it was a hit with the whole family. It looks beautiful and tastes great. The only catch is that you didn’t specify what size can tomatoes. I doubled the recipe and used a 28 once can which seemed about right. So probably a 15 ounce can for a single batch would work. Thanks for the yummy recipe!

  2. Susan

    Best soup ever!
    My store ran out of fresh Thyme, so I used 1 Tsp. dried Thyme. Worked out great! My husband said it was perfection in a bowl! Thanks for sharing.

  3. boje

    Very easy recipe. I did add 2 TBSP of tomato paste for a richer taste. I only had frozen spinach available, so I used that. If you do use frozen, thaw and it squeeze it dry. Use only half of a small box and add it at the end of cooking.

  4. Cheri

    I thought I made this before in an Instant pot…… It was so good I wanted to make it again. Do you have instructions on using the instant pot?

    Thank you!

      1. Cheri A Magistro

        This is my favorite. I was craving this soup all week. Made it even though is was in the 80s! I also added a diced green pepper and mushrooms. So delicious!

  5. Jill

    I adore this recipe. I doubled it and it made a TON and it’s so wholesome and delicious. I can’t wait to have leftovers!

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