Spicy Sausage and Vegetable Soup (Keto-Friendly)

The origin of this soup came about when a friend asked me for some soup recommendations that he could freeze in case he got sick.

He mentioned that he enjoyed the Sausage, Potato, and Spinach Soup.

I also said he should try a soup with more vegetables in it to help boost his immune system if that were to happen. Although, I didn’t sell him on that idea. I still managed to come up with this tasty dish!

Originally, I was going to put potatoes in this soup but I thought that may be too similar to the same I said earlier. Instead, I used cauliflower to bulk up the soup.

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Prep Time: 10 minutes Cook Time: 25 minutes

What You Will Need:

  • 1 lb Hot Italian Sausage (I used turkey)
  • 1 Tablespoon of Olive Oil
  • 1 Red Bell Pepper, chopped
  • 2 Celery Stalks, chopped
  • 1/2 Cup of Carrots, chopped
  • 1 Cup of Red Onion, diced
  • 3 Cups of Cauliflower, cut into bite size pieces
  • 1/2 Cup of Corn (I used frozen)
  • 3-4 Cloves of Garlic
  • 4 Cup of Chicken Broth
  • 1/2 Teaspoon of Oregano
  • 1/2 Teaspoon of Basil
  • 1/2 Teaspoon of Parsley
  • 1 Teaspoon of Salt (adjust accordingly)
  • 1/2 Teaspoon of Ground Pepper

The How-To:

  1. Heat the olive oil in a large pot or dutch oven. Add red bell pepper, celery, carrots, and red onion. Cook until the mixture begins to soften.
  2. Add Sausage and cook until the sausage has browned.
  3. Then dump in the garlic as well as the oregano, basil, and parsley. Let it cook until the garlic becomes fragrant.
  4. Pour in the chicken broth. Heat until it comes to a boil. Add Cauliflower and cook at medium heat until tender. This will take between 10 to 15 minutes depending upon the size of your cauliflower pieces.
  5. Bring the heat down to low and add the corn. Let corn cook through until heated. This should only take 1 to 2 minutes.
  6. Serve and Dobrou Chut’!

Optional: Add Parmesan Cheese to this soup! It may take away from the nutritional aspect but it’s too good!