Slow Cooker Italian Sausage Soup with My Go-To Low-Carb Pasta Alternative!
Make this onlineforting Italian sausage soup for dinner that is equally onlineforting and delicious. It’s convenient to make and has tons of flavor.
We are in the thick of soup season and this low-carb recipe is a winner!
My family does not share my love of soup, but they enjoyed this onlineforting hearty Italian sausage and veggie soup! It was simple to make using pantry ingredients and utilized the slow cooker for convenience. If desired you could of course make this weeknight recipe on the stove quickly instead.
There is something nice about having a warm soup ready to go when your family is ready to eat especially if they sometimes eat at different times due to busy nightly sports schedules.
The result is an outstanding dinner all will love!
Because of the Italian sausage, this soup has tons of great flavor. The tomato broth is so onlineforting and warming when it’s chilly outside. I topped mine with creamy ricotta cheese and it added an extra bit of satisfying flavor and texture.
It’s Skinny noodles I am using here have just 9 calories per bag, are low-carb and gluten-free! Most of all they are a delicious stand-in for carby traditional pasta.
Slow Cooker Sausage Soup
yield: 6 SERVINGS
prep time: 20 MINUTES
cook time: 6 HOURS
total time: 6 HOURS 20 MINUTES
A hearty flavorful soup featuring veggies, ground sausage, and riccota cheese.
Ingredients
- 1 pound Italian sausage
- 1 small yellow onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 16 oz. jar of marinara sauce
- 14.5 oz can Italian-style petite diced tomatoes, undrained
- 2 teaspoons garlic powder
- 2 teaspoons Italian seasoning
- 3 cups chicken broth
- 9.52 oz. bag of konjac noodles (Such as It's Skinny noodles)
- 1/4 cup basil, sliced
- Topping idea: dollop of ricotta cheese
Directions
1
In a skillet on the stove, crumble and brown the ground sausage with the onions. Drain and place into a slow cooker.
2
Add in the chopped carrots and celery, marinara sauce, diced tomatoes including the liquid, garlic powder, Italian seasoning, and broth. Stir all together and close the lid.
3
Slow cook on high for 2-3 hours or on low for 5-6 until the veggies are tender. Rinse and add in the "pasta" before serving, along with the basil. Top with ricotta cheese for serving.
Extra tips for making this slow-cooker Italian sausage soup:
- I LOVE this Skinny pasta as a low-calorie swap. It tastes great and I am starting to use it in various recipes at home. By all means, feel free to omit or add 4 oz. of cooked traditional pasta at the end of this recipe if desired.
- Prefer to use the stovetop for this soup? It would actually be a fast soup to get on the table with this method. Simply use a stockpot or Dutch oven to brown the meat, follow the remaining steps except simmer on the stove for about 20 minutes until the carrots and celery are tender.
- I personally tend to eat high carb and low calorie. To make this even less calories you could use turkey Italian sausage for a lighter option!
I love a good Crock-Pot soup and this one won’t disappoint!
This re-heated well the next day to enjoy for lunch. I love how easy Italian sausage soup is to make and you can cater it to what you have on hand by swapping the veggies if desired. This is super versatile and delish!
