This Low Carb Sausage & Mushroom Soup is one of our favorite low-carb soups, with hearty chunks of sausage and tender mushrooms in a creamy broth.
When I’m craving a soul-warming soup with tons of flavor, I always go to this one, because it’s packed with flavor and it’s just so satisfying. The mushrooms and sausage are the epitome of umami.
A soup like this, with spicy Italian sausage and mushroom, is just what you need on a chilly day. It’s super quick to make, and it’s very low in carbs with just 4 grams of net carbs, so it fits a keto or gluten-free diet.
It’s really one of my favorite soups and I’m thrilled that it can be made low carb. This recipe uses almond flour and xanthan gum to thicken the broth.
How to Make Sausage & Mushroom Soup
The first thing you’ll need to do for this recipe is brown the sausage, onion and mushrooms. You can do this together in one pan. Start by browning the sausage. When it’s about halfway done, add the onions and mushrooms. Saute together until the sausage is cooked through.
I use spicy ground sausage because it has a lot of flavor, but you can substitute with any sausage you want. Just make sure it’s not highly processed and containing extra hidden carbs in the form of sugars.
Once fully cooked, add the garlic and saute for one minute.
Next add the butter. Once melted, stir it into the sausage mixture. Add the almond flour and whisk it all together.
Pour in the chicken broth and cauliflower rice. Simmer on medium heat for about 10 minutes.
Turn the heat to low. Pour in the heavy cream and sprinkle in the xanthan gum. Whisk the soup until the xanthan gum is dissolved. Allow it to thicken for about 3-5 minutes before serving.
Can Sausage & Mushroom Soup Be Frozen?
This soup doesn’t freeze well due to the addition of the cream. If you want to freeze some of the soup, I would suggest reserving what you wish to freeze before adding the cream. Freezing it without the cream will allow the reheating of the soup without broken cream.
Reheat the frozen soup on the stovetop and add the cream once the soup has been fully reheated.
If you like this soup, be sure to try these other keto soups:
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Low Carb Sausage Mushroom Soup
- 8 oz Italian sausage meat casings removed
- 1/2 medium yellow onion chopped
- 6 small mushrooms sliced
- 1 clove garlic minced
- 2 tbsp butter
- 1 tbsp almond flour
- 4 cups chicken broth
- 1/2 cup cauliflower rice
- 1/4 cup heavy cream
- 1/2 tsp xanthan gum
- Brown the ground sausage in a large pot. Halfway through cooking, add onion and mushrooms. Once the meat is browned, add garlic. Stir and saute for one minute.
- Add the butter to the pot. Once melted, add almond flour and stir to combine.
- Pour in the chicken broth and cauliflower rice. Simmer on medium heat for 10 minutes. Remove from heat. Pour in the heavy cream and sprinkle in the xanthan gum. Stir until fully combined.
The almond flour and xanthan gum can be omitted, but the soup will not thicken.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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