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Andouille sausage vegetable soup – an easy, delicious spicy sausage and mushroom soup bursting with flavor and naturally keto diet compliant.
Starting a low carb diet can be hard – especially a keto diet – but this simple, hearty, and delicious spicy sausage vegetable soup is completely comforting and tastes indulgent!
This andouille and vegetable soup is simple, hearty, and bursting with flavor – great to fill you up and fuel you without breaking your diet goals or throw you off track of a low carb diet.
This soup is great for getting in extra vegetables even if you’re not on a diet – the rich, meaty flavor helps this soup eat like a big dinner – and helps you feel like you’re spoiling yourself eating vegetables.
It really is that good – I hope you love it as much as I do!
Just take me to the Spicy Sausage Vegetable Soup Recipe Already!
If you’d like to get straight to the easy printable recipe and zoom past my helpful tips and tricks and similar recipe ideas, please scroll to the bottom of the page, just above comments.
I get a lot of questions on posts, so I try to pack them full of info!
To Make This Spicy Sausage Soup you’ll Need:
- Large stock pot or dutch oven
- Sharp knife
- Cutting Board
- Large wooden spoon
- Ladle
- 2 tbsp olive oil
- 1 onion diced
- 2 stalks celery diced
- 2 carrots diced
- 1/4 cup garlic diced
- 1 lb andouille sausage sliced into rounds
- 2 zucchini sliced into thin half rounds
- 8 oz cremini mushrooms sliced thin
- 1 tsp dried oregano
- 1 tsp salt
- 1 tsp cumin
- 32 oz beef broth
How to Freeze Andouille Sausage and Vegetable Soup
Since this soup uses easy to find ingredients – that are very inexpensive when buying in bulk – it is a great soup to make ahead in a big batch and freeze in portions, especially if you’re making a low carb soup for one.
Not all vegetables freeze and thaw well, so I am giving my top tips to a delicious soup both fresh from the stove – AND reheated from frozen!
Don’t cook soup all the way to done if you’re freezing it – and try to brown your vegetables quickly, so they are browned but not soft.
Reduce soup some, but leave a good amount of liquid, so that when you reheat the soup you can reduce it more.
Cool soup completely, then ladle into large freezer ziploc bags.
For easier defrosting, lay the bags flat on a cookie sheet and freeze until set – about 5 hours.
When soup is frozen flat, you can move it around the freezer wherever you have more room.
Keep frozen for up to three months.
To heat from frozen, let thaw naturally in refrigerator.
Add to stock pot, and bring to a low rolling boil.
Serve and enjoy!
Andouille Sausage Soup Recipe Vegetable Ideas
Not everyone loves every vegetable – and thats just fine with this recipe! I developed this soup to be a hearty showstopper, no matter what you add to it – so you can go ahead and toss in some of my suggestions below and switch out things you like more.
Don’t have some ingredients on hand? No worries – just find something below that you do!
- Bell Peppers
- Broccoli
- Cauliflower
- Radishes
- Serrano Peppers
- Green Chilis
- Tomatoes
If you love this soup but don’t care about keeping it low carb, here are some of my favorite additions:
- Potatoes
- Kidney Beans
- Black Beans
- Pinto Beans
- Barley
- Quinoa
- Steel Cut Oats
- Rice
Other Easy Keto Soups You’ll Love:
Try other keto soups like Easy One Pot Cheeseburger Soup Recipe, Easy Cabbage and Sausage Soup Recipe, One Pot Hamburger Cabbage Soup, One Pot Creamy Meatball Soup, Easy Instant Pot Cheesy Steak Taco Soup Recipe, One Pot Cheesy Chicken Taco Skillet Soup
Or these keto recipes:
Other Easy One Pot Soups You’ll Love:
Try non-Keto soup favorites like 10 Minute Chicken Tortilla Soup (Instant Pot, Stovetop, or Slow Cooker), The Best French Onion Soup Ever, The BEST Easy Homemade Chicken Noodle Soup, Easy Loaded Leftover Mashed Potato Soup, Spicy Black Bean Soup, Slow Cooker Creamy Sausage and Broccoli Cheese Soup, and Creamy Hash Brown Hamburger Soup.
Andouille Sausage and Vegetable Soup Recipe
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Andouille Sausage Vegetable Soup
Ingredients
- 2 tbsp olive oil
- 1 onion, diced
- 2 stalks celery, diced
- 2 carrots, diced
- ¼ cup garlic, diced
- 1 lb andouille sausage, sliced into rounds
- 2 zucchini, sliced into thin half rounds
- 8 oz cremini mushrooms, sliced thin
- 1 tsp dried oregano
- 1 tsp salt
- 1 tsp cumin
- 32 oz beef broth
Instructions
- In a large stock pot or dutch oven, add olive oil and heat on medium until light and shimmery.
- Add onion and cook until soft, about 5 minutes.
- Add garlic, celery, and carrots, and continue cooking for another 5-10 minutes, stirring occasionally, until fragrant, soft, and lightly browned.
- Stir in sliced andoille sausage, mushrooms, and zucchini, and heat until they are lightly browned as well.
- Season vegetables and meat with cumin, salt, dried oregano, and pepper.
- Slowly pour in beef broth, scraping up any browned bits from the bottom of the pan.
- Stir well and bring to a rolling boil, let reduce for about 5 minutes.
- When soup has thickened slightly, remove from heat and ladle into bowls.
- Serve immediately, enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Does the andouille sausage have to be raw or can it be the smoked pre-cooked?
It can be precooked.
Sounds great for my hunters
This soup is sooo good! I did chicken broth instead of beef. I also added a cup of heavy cream for a little bit of thicker consistency. I also added two potatoes at the beginning with the onions. This is a good base recipe that you can change to make your own!!!