Andouille Sausage Vegetable Soup

A bowl of keto sausage and vegetable soup recipe, featuring sliced sausage, mushrooms, zucchini, carrots, onions, and savory broth, sits on a gray surface with a striped cloth in the background.

4.61 from 28 votes

Andouille Sausage Vegetable Soup

Low carb spicy sausage vegetable soup recipe - an easy, delicious andouille sausage and mushroom soup bursting with flavor and naturally keto diet compliant.

Prep Time10

Cook Time15

Total Time25

Course: Keto Soups

Cuisine: American

Keyword: keto soup, sausage mushroom soup, sausage soup

Servings: people

Author: Courtney O'Dell

Cost: $12

Equipment

Lodge 6 Quart Enameled Cast Iron Dutch Oven with Lid – Dual Handles – Oven Safe up to 500° F or on Stovetop - Use to Marinate, Cook, Bake, Refrigerate and Serve – Blue
WÜSTHOF Gourmet 7" Hollow Edge Santoku Knife

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

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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

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