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.
» Looking for more hearty soups? Try these 10 Homemade Keto and Low-Carb Soup Recipes.
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.
Ingredients You’ll Need
You don’t have to use the almond flour and xanthan gum. We are using them here to thicken the soup.
- Italian sausage – Italian sausage with herbs is recommended, as it’s more flavorful than ground pork. If you only have ground pork on hand, add 1/2 to 1 tsp of Italian herbs to the soup.
- Onion and garlic – You can use red or white onion for this recipe and 1 clove of freshly minced garlic.
- Mushrooms – Baby Bella mushrooms, cremini or white button mushrooms work well.
- Butter
- Almond flour – I use almond flour from WholesomeYum, which you can buy directly through that link (it’s our affiliate link). It’s the best almond flour I’ve found. It’s a blanched finely ground almond flour with a great texture and flavor, with just 2 grams or net carbs per serving.
- Chicken broth
- Cauliflower rice – There are some great cauliflower rice options in the freezer section of your local grocery store. You can also make it at home using this recipe.
- Heavy cream
- Xanthan gum – Xanthan gum is a popular food additive that is commonly used as a thickener. It has no flavor and is used in such small quantities that is doesn’t affect the taste of a recipe. It is very keto friendly as it has 0 net carbs.
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.
Tips and Notes
- Italian sausage with herbs is recommended, as it’s more flavorful than ground pork.
- If you only have ground pork on hand, add 1/2 to 1 tsp of Italian herbs to the soup.
- The almond flour and xanthan gum can be omitted, but the soup will not thicken.
Frequently Asked Questions
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.
Are mushrooms keto-friendly?
Yes they are. One cup of sliced mushrooms has 2.3 grams of carbs and .7 grams of fiber. So the net carbs are 1.6 grams.
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Low Carb Sausage Mushroom Soup
Ingredients
- 8 ounces Italian sausage meat casings removed
- 1/2 medium yellow onion chopped
- 6 small mushrooms sliced
- 1 clove garlic minced
- 2 tablespoons butter
- 1 tablespoon almond flour
- 4 cups chicken broth
- 1/2 cup cauliflower rice
- 1/4 cup heavy cream
- 1/2 teaspoon xanthan gum
Instructions
- 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.
Notes
- Italian sausage with herbs is recommended, as it’s more flavorful than ground pork.
- If you only have ground pork on hand, add 1/2 to 1 tsp of Italian herbs to the soup.
- The almond flour and xanthan gum can be omitted, but the soup will not thicken.
Nutrition
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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Read More About a Low-Carb Lifestyle
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Laura is dedicated to a low-carb lifestyle after losing 52 pounds on the keto diet. As many of us do, she struggles with her weight and has found that one of the only diet lifestyles that allows her to maintain a healthy weight is a low-carb diet. She shares her favorite low-carb recipes here that are both easy to make and full of flavor, so you don’t even miss the carbs.
Such an easy and taste soup recipe! Love how flavorful and simple this looks, can’t wait to try it!
My daughter just assembled this delicious, easy mushroom soup. We’re enjoying it for lunch along with a fresh garden salad. This recipe’s a keeper!
This bowl of comfort looks absolutely amazing! I’ve printed the recipe and hope to try it soon. MMMMMMM!!
So easy and comforting…but without the carbs! Thanks for sharing another delicious recipe 🙂
Sausage and mushrooms sound so good together in this creamy fabulous soup.
Really enjoyed this! Rich and flavorful, and easy enough for even me to make correctly. 🙂