This Cheesy Smoked Sausage Soup combines spicy smoked sausage and tender vegetables in a rich, creamy cheese base. With only 6.8 net carbs per serving, it’s a satisfying low-carb, keto-friendly soup that freezes well and yields eight servings—perfect for meal prep.
This one-pot soup is full of Cajun-inspired flavor thanks to smoked sausage, aromatic vegetables, and a creamy cheese finish. The recipe as written has a gentle heat that the cheese softens, but you can easily adjust the spice level to suit your taste.
Why You Will Love This Recipe
- Budget-friendly: Uses a short list of common, inexpensive ingredients.
- Easy to make: A simple, one-pot recipe with minimal cleanup.
- Makes multiple meals: Produces eight servings, so it’s ideal for stretching into leftovers or freezing portions.
Ingredients in Smoked Sausage Soup
Quick ingredient overview. For the printable recipe, see the recipe card below.
- Smoked sausage: Andouille is ideal, but any smoked sausage works.
- Vegetables: Garlic, onion, bell peppers, and celery.
- Broth: Beef, chicken, or vegetable broth. Use a higher-quality option and verify gluten-free labeling if needed.
- Canned tomatoes with green chiles: Choose mild or hot to match your preference.
- Cream cheese: Adds creaminess and body to the soup.
- Cheddar cheese: Provides flavor; smoked cheddar or mozzarella are tasty alternatives.
How to Make Sausage Vegetable Soup
Brown sliced smoked sausage in a stock pot or Dutch oven over medium heat and drain any excess grease. Add minced garlic, chopped onion, bell peppers, and celery; cook until the vegetables soften.
Pour in the undrained can of tomatoes with green chiles and the broth. Stir, cover, and simmer gently on low heat for about 25 minutes. Just before serving, cube the cream cheese and stir it into the hot soup along with shredded cheddar until melted and smooth, creating a creamy finish.
Storage and Reheating Instructions
Freezer: If freezing, undercook the vegetables slightly and omit the cheeses before freezing, since dairy can separate. Add cream cheese and shredded cheddar when reheating. Freeze in individual portions if desired.
Refrigerator: Store cooled soup in the fridge for up to 3 days.
Reheating: Thaw frozen soup overnight in the refrigerator. Reheat gently on the stovetop, stirring occasionally until hot. For microwave reheating, partially cover the portion and heat 90 seconds, stir, then continue in 30-second intervals until warmed through.
Tips for Making Keto Sausage Soup
- Increase the heat: Use spicy andouille or chorizo, or choose hot canned tomatoes with chiles.
- Boost the smoky flavor: Substitute smoked cheddar for regular cheddar. For a milder, stringier texture, add mozzarella.
Smoked Sausage Soup FAQ
Yes, when using gluten-free broth and smoked sausage without gluten-containing ingredients.
Yes. Freeze up to three months; omit the cheeses before freezing and add them when reheating.
Yes. Chorizo, shredded chicken, or beef are all good substitutions.
More Low Carb Soup Recipes
- Cheesy Keto Taco Soup: A no-bean, Mexican-flavored soup that’s low in carbs.
- Keto White Chicken Chili: Creamy chili with shredded chicken and cauliflower rice.
- Chicken Bacon Ranch Soup: A cheesy, savory option that’s low in carbs.
- Cabbage and Sausage Soup: A warm, comforting low-carb soup.
- Creamy Chicken Soup: Hearty and ready in about 30 minutes.
Get the Recipe:
Cheesy Sausage Soup
Ingredients
- 1 — 13.5 ounce package smoked sausage, sliced
- 1 teaspoon minced garlic
- 1/2 small onion, finely chopped (about 1/2 cup)
- 1 orange bell pepper, finely chopped
- 1 red bell pepper, finely chopped
- 2 cups celery, finely chopped
- 1 — 32 ounce broth (beef, chicken, or vegetable)
- 1 — 10 ounce can tomatoes with green chiles, undrained
- 6 ounces cream cheese
- 1 1/2 cups shredded cheddar
Equipment
- Stock pot or Dutch oven
Instructions
- Brown the sliced smoked sausage over medium heat in a stock pot or Dutch oven. Drain off any grease.
- Add the garlic, onion, bell peppers, and celery. Cook until the vegetables soften.
- Add the undrained can of tomatoes and the broth. Stir, cover, and simmer on low for 25 minutes.
- Just before serving, stir in cubed cream cheese and shredded cheddar until melted and smooth.
Notes
There are 6.8 net carbs per serving.
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