This post contains affiliate links. Please read our disclosure policy.
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.
Don’t want all the extras in a recipe post? We provide a skip to recipe button in the top left corner, as well as a clickable table of contents, just below, to help make this page easier to navigate.
At Sweet C’s, I add lots of tips in all of my recipes – because I am a home cook without any formal training, and I find I am more confident making dishes when I understand why it works, and what each ingredient means to the flavor of a recipe. My goal is for even the most beginner home cook to feel empowered in the kitchen.
Table of Contents
How to Make Spicy Sausage and Veggie Soup
First assemble the following ingredients:
- Olive oil (2 tbsp) – Olive oil creates a flavorful base for sautéing the vegetables and sausage while adding healthy fats.
- Onion (1) – Onion adds a savory sweetness that deepens the soup’s flavor as it cooks.
- Stalks celery (2) – Celery brings a mild earthiness and aromatic backbone to the broth.
- Carrots (2) – Carrots provide subtle sweetness and color without overpowering the low-carb profile.
- Garlic (1/4 cup) – Garlic infuses the soup with bold, aromatic depth and warmth.
- Andouille sausage (1 lb) – Andouille sausage delivers smoky, spicy Cajun flavor and hearty protein.
- Zucchini (2) – Zucchini adds tender, mild freshness while keeping the soup low in carbs.
- Cremini mushrooms (8 oz) – Cremini mushrooms contribute a rich, earthy umami that complements the sausage.
- Dried oregano (1 tsp) – Oregano adds a subtle herbaceous note that balances the spices.
- Sea salt (1 tsp) – Salt enhances all the flavors and ties the ingredients together.
- Cumin (1 tsp) – Cumin lends a warm, slightly smoky spice that layers beautifully with the sausage.
- Beef broth (32 oz) – Beef broth creates a hearty, savory base that carries all the flavors of the soup.
Use this method:
Cook Veggies and Spice
Heat oil in a dutch oven on medium heat, cook onion. Add garlic, celery, and carrots, and continue cooking for another 5-10 minutes. Stir in sliced andoille sausage, mushrooms, and zucchini, and heat until they are lightly browned as well. Add seasonings.
Simmer and Finish
Slowly pour in beef broth, scraping up any browned bits from the bottom of the pan. Bring to a boil then simmer for 5 minutes. Remove from heat and enjoy!
Tips and Tricks for Andouille Sausage and Vegetable Soup
Use a variety of vegetables – Balance hearty vegetables (like carrots, celery, and potatoes) with lighter ones (like zucchini or bell peppers) for texture and flavor contrast.
Layer flavors gradually – Start with aromatics (onion, garlic, celery) before adding broth, vegetables, and sausage so the base has depth.
Choose the right broth – Chicken or vegetable broth works well, but for extra smokiness, use a mix of chicken broth and a splash of tomato-based broth.
Don’t overcook the vegetables – Add delicate veggies like zucchini or spinach at the end so they stay bright and tender.
Balance spice and heat – Andouille sausage is spicy on its own; taste before adding extra chili flakes or hot sauce.
Add beans or grains for heartiness – White beans, lentils, or rice make the soup more filling while soaking up the sausage flavor.
Deglaze the pot – After browning the sausage, use a splash of broth, wine, or tomatoes to lift flavorful browned bits from the bottom.
Simmer low and slow – Letting the soup simmer for 30–40 minutes helps the flavors meld together beautifully.
Brighten before serving – A squeeze of lemon juice or a sprinkle of fresh parsley at the end balances the smoky, savory richness.
Freeze for Later – 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.
FAQs
Yes—kielbasa, chorizo, or smoked sausage work as substitutes, but andouille gives the soup its signature smoky-spicy Cajun flavor.
Andouille is moderately spicy with smoky, peppery notes. If you’re sensitive to spice, you can use mild sausage and add seasonings to taste.
Zucchini, bell peppers, cauliflower, onion, celery, spinach, and tomatoes are all excellent low-carb options that add flavor, texture, and nutrition.
Yes—this soup keeps well in the fridge for 3–4 days, and the flavors actually deepen as it rests. Store it in an airtight container and reheat gently.
Absolutely. Freeze in portions for up to 2–3 months. Reheat slowly on the stovetop to prevent the vegetables from getting mushy.
You can add shredded chicken, shrimp, or extra sausage. Collagen or unflavored protein powder can also be stirred in for a boost without altering flavor.
Cajun seasoning, garlic, thyme, paprika, and bay leaves all enhance the smokiness of the sausage and bring out the flavors of the vegetables.
Other Easy Keto Soups
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:
If you love this easy recipe please click the stars below to give it a five star rating and leave a comment! Pease also help me share on Instagram, Facebook, and Pinterest!
Share on Facebook
SharePin this now to find it later
Pin ItFollow on Instagram
Only have 30 minutes to get dinner on the table? Sign up for my 30 minute dinner plans direct to your inbox!
Find and shop my favorite products in my Amazon storefront here!
Andouille Sausage Vegetable Soup
Equipment
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.
Easy, quick, will be closer to the 30 minute prep next time. It was delicious!
Glad you loved it!
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!!!