Low Carb Creamy Sausage Soup

Tonight I decided to revamp a delicious soup that was unfortunately too high in carbs. Managed to get from 15g net down to 7g net and didn’t sacrifice any of the flavor!

This is a soup my mom wants me to make again, even my picky eater loved it! Helped that I added almost an extra pound of sausage. Extra meaty goodness is never a bad thing. 😉

What you’ll need:

Yields: 14 servings

2 tblsp avocado oil, Chosen Foods brand

2 pounds bulk sausage(I used one hot and one mild of Tennessee Pride)

22 sausage patties(Rudy’s Farm, my addition)

1 large onion, chopped

2 medium carrots, chopped

3 large celery stalks, chopped

1/4 c minced garlic

7oz cream cheese(my addition)*

32oz box beef broth(Swanson’s No Salt Added)

2 c heavy cream

1 c Parmesan cheese(I used Kraft Original)

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Optional Ingredients Original to Recipe

8oz cremini mushrooms, sliced(for the soup)

1 tblsp Italian Seasoning(for the soup)

1/2 finely diced onion(for the meatballs)

1 celery stalk, finely diced(for the meatballs)

1 egg(for the meatballs)

Directions:

In a large soup pot add cooking oil, sausage, and vegetables. Cook the meat down till it’s no longer pink and the vegetables are tender. Add the minced garlic and let cook for a minute before adding the cream cheese. Do not stir the cream cheese in. Place it on top of the meat mixture, slap a lid on it and let the heat soften it for a few minutes.

Stir the softened cream cheese into the meat thoroughly, add beef broth and heavy cream. Bring soup temp back up and add parmesan cheese. Let cook for a few minutes to allow parmesan cheese to the soup. Serve hot.

*I know 7oz of cream cheese is an odd amount but I had it leftover from a previous recipe. Feel free to add a full 8oz or leave it out completely. It’s not original to the recipe but it doesn’t harm the recipe at all. In fact, the Carb Manager app I use has ranked this soup recipe as Grade A, meaning it’s safe to enjoy! But not everyone likes cream cheese and that’s ok. 👍🏼

Now, for the option of making meatballs:

2 pounds bulk sausage(minus the extra 22 patties)

1/2 c finely diced onion

1 celery stalk, finely diced

1 egg

Mix it all together and portion out into meatballs. Brown in a skillet on all sides; move to a plate while you put the soup together. Add towards the end and enjoy!

You’ll want to add the mushrooms to the soup along with the onions, carrots, and celery. I left this out simply because I’m not a huge fan of mushrooms any more and saved myself some carbs in the process.

As for the Italian seasoning, I left this as optional simply because I didn’t have any to add tonight. We tend to keep a homemade version on hand. It’s part of the original recipe but honestly I don’t think it needs it. I liked it without since the sausage lends so much flavor anyway. But I leave that up to you to decide.

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Hope you all enjoy my lazy version! 😉 It came together quickly in about 30 minutes, and leaving out the step to make meatballs was for the best since I really wasn’t in the mood to cook. Garfield is my spirit animal this week as I approach my weigh in day. I’m just thankful that my scales can’t talk to me. That joker would not live long if it did. 😏

Hehe, enjoy your week! 😜

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