Keto Cabbage Soup with Italian Sausage

Name: Keto Cabbage Soup with Italian Sausage
Prep time: 10 min
Cook time: 45 min
Ingredients: 1 lb Italian sausage, bulk or casings removed; 1 medium head cabbage, chopped; 1 large onion, diced; 2 cloves garlic, minced; 2 medium carrots, diced, optional; 3 stalks celery, diced; 1 14 oz can diced tomatoes, no added sugar; 1 cup tomato sauce; 2 tbsp tomato paste; 4 cups vegetable or chicken broth; 2 tbsp olive oil or butter; 1 tsp dried oregano; 1 tsp dried thyme; salt; black pepper

A big pot of cabbage soup does not have to taste like diet food, especially when Italian sausage is involved.

Browned Italian sausage gives the broth a rich savory flavor while chopped cabbage, onion, garlic, celery, tomatoes, tomato sauce, and tomato paste simmer together into a hearty low carb soup. The cabbage softens down into the broth without getting too heavy, and the sausage makes every bowl feel filling enough for dinner.

Oregano and thyme keep the flavor simple and cozy, while the tomatoes add just enough acidity to balance the richness from the sausage. It is the kind of soup that gets better as it sits because the cabbage, broth, herbs, and sausage all have time to blend together.

Perfect for keto meal prep, colder nights, or any time you want something warm and filling without pasta, potatoes, or rice.

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Why You’ll Love This Recipe

Hearty low carb soup that actually feels filling.
Italian sausage adds rich flavor to the broth.
Great for keto meal prep and leftovers.
Made with simple vegetables, broth, tomatoes, and herbs.
Warm cozy dinner without pasta, rice, or potatoes.

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Ingredients

This soup starts with Italian sausage browned in a large pot so the flavor builds right from the beginning. Onion, garlic, celery, and cabbage cook down in the same pot before diced tomatoes, tomato sauce, tomato paste, and broth are added to create the base.

The oregano, thyme, salt, and pepper keep the soup simple but flavorful. Carrots can be added if you want them, but they can also be left out to keep the soup lower in carbs.

1 lb Italian sausage, bulk or casings removed
1 medium head cabbage, chopped
1 large onion, diced
2 cloves garlic, minced
2 medium carrots, diced, optional
3 celery stalks, diced
1 (14 oz) can diced tomatoes, no added sugar
1 cup tomato sauce
2 tbsp tomato paste
4 cups vegetable or chicken broth
2 tbsp olive oil or butter
1 tsp dried oregano
1 tsp dried thyme
Salt, to taste
Black pepper, to taste

How To Make Keto Cabbage Soup with Italian Sausage

Step 1: Cook Sausage

In a large pot, heat the olive oil or butter over medium heat. Add the Italian sausage and break it up with a spoon. Cook for 5 to 7 minutes, until browned and cooked through, then remove and set aside.

Step 2: Sauté Vegetables

In the same pot, add the onion, garlic, carrots if using, and celery. Sauté until the onion is translucent.

Step 3: Add Cabbage

Stir in the chopped cabbage and cook for about 5 minutes, until it starts to soften.

Step 4: Add Tomatoes and Broth

Pour in the diced tomatoes with their juice, tomato sauce, tomato paste, and broth. Stir everything together until combined.

Step 5: Season and Simmer

Add the dried oregano, dried thyme, salt, and black pepper. Bring the soup to a boil, then reduce the heat and let it simmer for about 30 minutes, until the vegetables are tender.

Step 6: Return Sausage

Add the cooked Italian sausage back to the pot during the last 10 minutes of cooking so it can heat through and blend into the soup.

Step 7: Serve

Taste and adjust the seasoning if needed, then serve hot.

Recipe Variations

Use spicy Italian sausage if you want the soup to have more heat. The spice blends into the tomato broth and gives the cabbage extra flavor.
Leave out the carrots for a stricter keto version. The soup will still have plenty of texture from the cabbage, celery, onion, and sausage.
Add crushed red pepper flakes for a little extra kick without changing the main ingredients. Start small because Italian sausage may already have some spice.
Stir in a little heavy cream at the end if you want a richer creamy tomato-style cabbage soup. It softens the acidity from the tomatoes and makes the broth feel more comforting.
Top each bowl with grated Parmesan cheese before serving. The salty cheese melts slightly into the hot broth and pairs really well with Italian sausage.

Tips for Success

Brown the sausage well before removing it from the pot because those browned bits add a lot of flavor to the broth.
Use no-sugar-added diced tomatoes and tomato sauce if you want to keep the soup more keto friendly.
Let the cabbage simmer until tender, but avoid overcooking it so it does not completely fall apart.
If you want a thicker soup, let it simmer uncovered for a few extra minutes after the sausage is added back in.
Taste before serving because Italian sausage can vary in saltiness depending on the brand.
Leave out the carrots if you want to keep the carbs as low as possible.

Frequently Asked Questions

Is cabbage soup keto friendly?

Yes, cabbage soup can be keto friendly when it is made without potatoes, pasta, rice, or added sugar. This version uses cabbage, sausage, celery, tomatoes, broth, and herbs for a lower carb soup. If you want it even lower in carbs, leave out the carrots and use no-sugar-added tomato products.

Can I use chicken broth instead of vegetable broth?

Yes, chicken broth works really well in this soup and adds a savory flavor that pairs nicely with the Italian sausage. Vegetable broth also works if that is what you have on hand. Either option will create a flavorful soup base.

Do I have to use Italian sausage?

Italian sausage gives this soup a lot of flavor, but you can swap it for ground beef, ground turkey, or chicken sausage if needed. The flavor will change slightly depending on what you use. If using a leaner meat, you may want to add a little extra seasoning.

Can I make this soup ahead of time?

Yes, this soup is great for making ahead because the flavors continue to blend as it sits. Store it in the refrigerator and reheat it on the stovetop or in the microwave when ready to eat. The cabbage may soften more after storage, but the soup will still taste great.

How long does cabbage soup last in the refrigerator?

Leftover cabbage soup can be stored in an airtight container in the refrigerator for up to 4 days. Reheat only the amount you plan to eat so the vegetables do not get overcooked from repeated heating. Add a splash of broth when reheating if the soup thickens too much.

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Keto Cabbage Soup with Italian Sausage

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A hearty low carb cabbage soup made with Italian sausage, cabbage, celery, tomatoes, broth, garlic, onion, oregano, and thyme.

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Prep Time 10

Cook Time 45

Servings: 6 servings

Ingredients Method Video

Ingredients

1 lb Italian sausage, bulk or casings removed
1 medium head cabbage, chopped
1 large onion, diced
2 cloves garlic, minced
2 medium carrots, diced, optional
3 stalks celery, diced
1 14 oz can diced tomatoes, no added sugar
1 cup tomato sauce
2 tbsp tomato paste
4 cups vegetable or chicken broth
2 tbsp olive oil or butter
1 tsp dried oregano
1 tsp dried thyme
salt
black pepper

Method

In a large pot, heat olive oil or butter over medium heat. Add the Italian sausage, break it up with a spoon, and cook for 5 to 7 minutes until browned and cooked through. Remove the sausage from the pot and set aside.
In the same pot, add the onion, garlic, carrots if using, and celery. Sauté until the onion is translucent and the vegetables begin to soften.
Stir in the chopped cabbage and cook for about 5 minutes, until it starts to soften.
Pour in the diced tomatoes with their juice, tomato sauce, tomato paste, and broth. Stir everything together until combined.
Add dried oregano, dried thyme, salt, and black pepper. Bring the soup to a boil, then reduce the heat and simmer for about 30 minutes, until the vegetables are tender.
Add the cooked Italian sausage back into the pot during the last 10 minutes of cooking so it heats through and blends into the soup.
Taste and adjust seasoning if needed. Serve hot.

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Hey, I'm Scotty

What started as just messing around in the kitchen and posting recipes online quickly turned into something way bigger than I ever expected. At first, it was just a side hustle—sharing simple, easy meals that anyone could make without overthinking it.