This Italian Sausage Soup is one of those reliable dinners that feels comforting without being complicated. It’s a one-pot, low carb recipe that’s packed with protein and vegetables and makes enough to feed the whole family.
Soups like this Italian Sausage Soup have become a staple in our house because they check so many boxes at once. After years of cooking low carb and gluten free for our family, I’ve learned that the recipes we return to most are the ones that are filling, flexible, and don’t create a pile of dishes at the end of the night. This soup delivers bold flavor from Italian sausage, plenty of vegetables, and enough protein to make it feel like a complete meal rather than just a starter.
Another reason I love this recipe is how practical it is for real life. Everything comes together in one pot, which keeps cleanup simple, and it makes six servings so it works just as well for family dinner as it does for leftovers late in the week. It’s the kind of meal I’m happy to put on repeat because it’s comforting, family-friendly, and fits seamlessly into a low carb lifestyle without requiring anything fancy or extra.
Why You’ll Love This Recipe
- Family Friendly. This recipe provides 6 servings so it’s enough for the whole family or leftovers if you just need a couple servings.
- Packed with Protein and Veggies. There are numerous vegetables and plenty of protein in this soup recipe.
- One Pot Recipe. All you will need is a cutting board and one pot or dutch oven for this recipe so there is very little cleanup after dinner!
Ingredients
Here is an overview of the ingredients you will need to make this soup recipe. Scroll down to the printable recipe card below for exact measurements.
- Protein: mild Italian sausage and bacon
- Produce: white onion, carrots, celery, turnips, fresh spinach, and garlic cloves
- Spices: Italian seasoning, garlic powder, onion powder, salt (optional), and pepper
- Chicken Stock: a high quality chicken stock provides a better flavor. I also prefer it to be a low sodium stock. You can always add salt to taste later if needed.
How to Make Italian Sausage Soup
This soup is incredibly easy! You will need a large pot or dutch oven, cutting board, and knife. Simply follow the step-by-step guide below or scroll to the printable recipe card with detailed ingredients, amounts, and instructions.
- Start by heating a large dutch oven or pot over medium heat. While it’s heating, chop and add the bacon and cook, stir occasionally until crisp. Then remove the bacon using a slotted spoon and set aside.
- Drain off half the bacon grease. Then add the Italian sausage to the pot, brown the meat, crumble it using a spatula as you’re cooking. Once the sausage is cooked through, add the onion, carrot, celery, garlic, and spices. Now, sauté the veggies 4-5 minutes until the vegetables have started to soften.
- Next, add the chicken stock and cubed turnips. Once the soup begins to simmer, reduce the heat to low, cover, and cook 20 minutes.
- After about 20 minutes remove the lid, stir the soup, and determine if the turnips are tender. If not, cook a few more minutes until fork tender. Once they’re tender, add the spinach one cup at a time, stirring occasionally, until it wilts.
- You can now add salt and pepper to taste if you wish. The soup is ready to serve!
Storage and Reheating Instructions
This soup will keep well in the fridge for up to 3-4 days. Before storing, allow it to cool completely then place in an airtight container. This recipe freezes well too! To freeze, pour the cooled soup into a freezer bag or freezer-safe container then freeze. To reheat, thaw overnight in the fridge and simmer over medium-low heat on the stove. If you only want to reheat an individual portion you can microwave at 50% power, stirring every 60 seconds until heated to your desired level.
More Low Carb Recipe Favorites
Italian Sausage Soup Recipe
Ingredients
- 4 strips bacon cut into small pieces
- 1 pound mild Italian sausage
- 1 small white onion finely chopped
- 1 cup carrots finely chopped
- 1 cup celery finely chopped
- 4 cloves garlic finely chopped
- 1 teaspoon each italian seasoning garlic powder, onion powder
- 4 cups reduced sodium chicken stock
- 2 cups turnips peeled and cut into small bite size pieces
- 3 cups fresh spinach
- Salt and pepper to taste
Instructions
- Heat a large dutch oven or pot over medium heat. Add the chopped bacon and cook, stirring occasionally until crisp. Then remove using a slotted spoon and set aside.
- Drain off half the bacon grease. Add the Italian Sausage to the pot, brown the meat, breaking up as you go. Once the sausage is cooked through add the onion, carrot, celery, garlic, and spices. Sauté 4-5 minutes until the vegetables have begun to soften.
- Add the chicken stock and cubed turnips. Bring the soup to a simmer. Reduce the heat to low, cover and cook 20 minutes.
- After 20 minutes remove the lid, stir the soup and check to see if the turnips are tender. If not, cook a few more minutes until fork tender. If the turnips are tender stir in the spinach one cup at a time until it wilts.
- Add salt and pepper to taste, serve immediately.
