Keto Hearty Vegetable and Sausage Soup
Warm, comforting, and brimming with flavor, this Keto Hearty Vegetable and Sausage Soup is the ultimate low-carb delight. Packed with nutrient-rich vegetables like zucchini, cauliflower, and spinach, alongside savory keto-friendly sausage, this soup is both satisfying and guilt-free. Simmered to perfection in a fragrant blend of herbs and a rich chicken broth, every spoonful bursts with wholesome goodness. With minimal prep time and just 45 minutes of cooking, this one-pot wonder is perfect for busy weeknights or cozy weekends. Whether you're following a keto diet or simply craving a hearty, healthy meal, this soup is a must-try that’s sure to bring comfort to your table.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound keto-friendly sausage
- 1 medium onion, chopped
- 2 celery stalk, sliced
- 1 large carrot, diced
- 3 garlic cloves, minced
- 1 medium zucchini, diced
- 1 medium green bell pepper, chopped
- 2 cups cauliflower florets
- 14.5 ounces canned diced tomatoes
- 6 cups chicken broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 2 cups fresh spinach leaves
Instructions
In a large soup pot, heat the olive oil over medium heat.
Add the sausage and cook, breaking it up into smaller pieces with a wooden spoon, until browned and cooked through, about 5-7 minutes.
Remove the sausage from the pot and set aside. Discard most of the fat from the pot, leaving about 1 tablespoon.
Add the chopped onion, celery, and carrot to the pot. Sauté for 5 minutes or until the vegetables are starting to soften.
Stir in the minced garlic and cook for another 1 minute, until fragrant.
Add the diced zucchini, green bell pepper, and cauliflower florets to the pot, stirring everything together.
Return the sausage to the pot, then pour in the canned diced tomatoes and chicken broth.
Stir in the dried oregano, dried basil, salt, and ground black pepper.
Bring the mixture to a boil, then reduce the heat to low. Simmer the soup for 25-30 minutes or until the vegetables are tender.
In the last 5 minutes of cooking, stir in the fresh spinach leaves until wilted.
Taste the soup and adjust the seasonings if necessary. Serve hot and enjoy!
Nutrition Facts
Calories |
1838 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 138.5 g | 178% | |
| Saturated Fat | 39.8 g | 199% | |
| Polyunsaturated Fat | 6.2 g | ||
| Cholesterol | 222 mg | 74% | |
| Sodium | 9752 mg | 424% | |
| Total Carbohydrate | 74.7 g | 27% | |
| Dietary Fiber | 24.5 g | 88% | |
| Total Sugars | 37.4 g | ||
| Protein | 78.4 g | 157% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 638 mg | 49% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 5364 mg | 114% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
