If you’re craving the comforting flavors of an egg roll without the carbs or the fuss, this Low Carb Egg Roll Soup Recipe is your new best friend. It perfectly captures the savory, garlicky essence of a classic egg roll wrapped up in a warm, hearty bowl of soup that’s both satisfying and guilt-free. With ground sausage providing a rich base, crisp carrots and cabbage for crunch and freshness, and a medley of spices and soy sauce to bring it all together, this soup is simple to make yet loaded with flavor that feels anything but basic.
Ingredients You’ll Need
Gathering a handful of straightforward yet essential ingredients is all it takes to whip up this delicious soup. Each component plays a crucial role, from the savory depth of the sausage to the bright notes of fresh vegetables, creating a harmony of taste, texture, and vibrant color in your bowl.
- 1 pound ground sausage: Choose your favorite type for a flavorful and meaty base.
- 1 cup carrots, sliced: Adds sweetness and a nice crunch contrast.
- 16 ounces green cabbage, shredded: Offers that classic egg roll filling texture and bulk.
- 1 teaspoon sesame oil: Brings a toasty, nutty aroma that elevates the soup.
- 1 medium onion, diced: Provides a subtle sweetness and aromatic foundation.
- 1/2 teaspoon salt: Enhances all the natural flavors in the soup.
- 1/2 teaspoon black pepper: Adds a gentle kick and warmth.
- 2 teaspoons garlic powder: Injects that signature garlicky punch.
- 1 1/2 teaspoons ground ginger: Offers a hint of spice and freshness.
- 2 tablespoons soy sauce or coconut aminos: Contributes umami and a slight tang.
- 5 cups chicken broth: The flavorful liquid base that brings everything together.
- 2 tablespoons chopped green onions: Perfect for a fresh, crisp finish at the end.
How to Make Low Carb Egg Roll Soup Recipe
Step 1: Brown the Sausage
Start by heating a large pot over medium flame and cooking the ground sausage, stirring often and breaking it into crumbles until it’s beautifully browned and fully cooked. This step sets the foundation for your soup’s rich, meaty flavor.
Step 2: Sauté the Aromatics and Vegetables
Once the sausage is ready, stir in the sesame oil, diced onion, and sliced carrots. Cook everything together until the vegetables have softened just enough to release their natural sweetness but still hold a little bite, filling your kitchen with irresistible scents.
Step 3: Add Broth and Flavorings
Pour the chicken broth into the pot and then toss in shredded cabbage, soy sauce or coconut aminos, ground ginger, salt, and black pepper. This combination brings that signature egg roll flavor into soup form.
Step 4: Combine and Simmer
Give the soup a good stir to evenly distribute all the ingredients. Then let it simmer gently for about 15 minutes, allowing the cabbage to soften and soak up all those fantastic savory notes without losing its texture.
Step 5: Serve and Garnish
Once your soup has reached that perfect tender-yet-crisp stage, ladle it into bowls and finish it off with a sprinkle of chopped green onions. These fresh bites add a lovely pop of color and crunch.
How to Serve Low Carb Egg Roll Soup Recipe
Garnishes
Enhance your soup experience by topping it with fresh green onions for brightness or even a dash of toasted sesame seeds for added texture and visual appeal. A few chili flakes can be invited to the party if you enjoy a little heat.
Side Dishes
This soup stands strong on its own, but if you want to round out the meal while keeping it low carb, consider serving it alongside a crisp, refreshing cucumber salad or a handful of roasted nuts. These choices help balance the warm, savory soup beautifully.
Creative Ways to Present
For a fun twist, serve the Low Carb Egg Roll Soup Recipe in mini mason jars at a casual gathering, or garnish with thinly sliced radishes and fresh herbs for a gourmet touch. Serving it poured over cauliflower rice is another creative idea to boost texture and keep things low carb.
Make Ahead and Storage
Storing Leftovers
Place any leftovers in an airtight container and store them in the refrigerator for up to four days. The flavors actually deepen over time, making the soup even more delicious when reheated.
Freezing
This soup freezes well, making it perfect for meal prep. Freeze in portion-sized freezer-safe containers and thaw overnight in the fridge before reheating. Just be mindful that fresh cabbage may soften slightly after thawing.
Reheating
Reheat your soup gently on the stove over medium-low heat, stirring occasionally until warmed through. This method keeps the sausage juicy and ensures the vegetables retain their texture without becoming mushy.
FAQs
Can I use ground pork or turkey instead of sausage?
Absolutely! Ground pork or turkey works great as a leaner alternative. Just be sure to season it well since these meats can be milder in flavor compared to sausage.
Is soy sauce necessary or can I use something else?
If you’re avoiding soy, coconut aminos is an excellent substitute that provides similar umami and saltiness while being soy-free and paleo-friendly.
Can I add other vegetables to this soup?
Definitely! Feel free to toss in some mushrooms, bell peppers, or even bok choy to vary the texture and flavor while keeping it low carb.
How spicy is this soup? Can I make it spicier?
By default, this recipe is mild and comforting. For more kick, add chili flakes, sriracha, or a splash of hot sauce when serving.
Is this soup suitable for meal prep and freezing?
Yes, it’s fantastic for meal prep! It freezes well and reheats without losing much flavor, making it a convenient option for busy weeks.
Final Thoughts
Trust me when I say this Low Carb Egg Roll Soup Recipe is a total game-changer for anyone craving that classic egg roll flavor without the carbs or hassle of frying. It’s quick, flavorful, and incredibly satisfying—perfect for cozy weeknights or meal prepping ahead. Give it a try, and I guarantee this hearty, comforting soup will quickly become one of your favorites too!
Print
Low Carb Egg Roll Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Carb
Description
A flavorful low carb egg roll soup featuring ground sausage, cabbage, carrots, and a savory broth infused with garlic, ginger, and soy sauce. This comforting soup is a perfect quick and healthy meal for those looking to enjoy the classic flavors of an egg roll in a light and nutritious bowl.
Ingredients
Meat
- 1 pound ground sausage
Vegetables
- 1 cup carrots, sliced
- 16 ounces green cabbage, shredded
- 1 medium onion, diced
- 2 tablespoons chopped green onions
Seasonings & Oils
- 1 teaspoon sesame oil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 teaspoons garlic powder
- 1 1/2 teaspoons ground ginger
- 2 tablespoons soy sauce or coconut aminos
Liquids
- 5 cups chicken broth
Instructions
- Cook the Sausage: In a large pot over medium heat, cook the ground sausage by stirring and crumbling it until it is browned and fully cooked through, ensuring no pink remains.
- Sauté Vegetables: Add the sesame oil, diced onion, and sliced carrots to the pot with the cooked sausage. Continue to cook until the vegetables soften and release their flavors, about 5 minutes.
- Add Broth and Seasonings: Pour in the chicken broth, and then add the shredded cabbage, soy sauce or coconut aminos, ground ginger, salt, black pepper, and garlic powder. Stir thoroughly to combine all the ingredients evenly.
- Simmer the Soup: Let the soup simmer gently for 15 minutes, or until the cabbage wilts and becomes tender, allowing all flavors to meld beautifully.
- Serve: Ladle the hot soup into bowls and garnish with freshly chopped green onions for a bright, fresh finish. Serve immediately while warm.
Notes
- You can substitute ground turkey or chicken for a leaner protein option.
- Adjust the soy sauce amount to taste, especially if using a low-sodium variety.
- This soup is perfect for meal prep and keeps well refrigerated for up to 4 days.
- For a spicier version, add a pinch of crushed red pepper flakes during step 3.
- To keep it Whole30 compliant, use coconut aminos instead of soy sauce.
