Name: Low Carb Egg Roll Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Chinese
Ingredients: 1 pound ground sausage; 1 cup carrots, sliced; 16 ounces green cabbage, shredded; 1 teaspoon sesame oil; 1 medium onion, diced; 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; 5 cups chicken broth; 2 tablespoons chopped green onions

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Low Carb Egg Roll Soup delivers everything you crave from your favorite takeout dish without the carbs. This cozy, flavor-packed bowl combines seasoned sausage, tender cabbage, warm ginger, and savory broth for a satisfying healthy dinner that comes together fast. If you love egg roll in a bowl, this soup version transforms those bold flavors into a comforting meal perfect for cool evenings. Even better, this Keto soup tastes like your favorite asian inspired takeout but fits perfectly into a low-carb lifestyle.

Story

The first time I made Low Carb Egg Roll Soup, I wanted something warm yet light that still satisfied a serious takeout craving. I already loved egg roll in a bowl, so turning it into a soup felt natural. Not only does Low Carb Egg Roll Soup cook in one pot, but it also brings out deeper flavors as it simmers.

Because fall evenings call for cozy meals, this Low Carb Egg Roll Soup quickly became a staple in my kitchen. It’s hearty without feeling heavy. Plus, it’s ready in under 30 minutes, which makes it perfect for busy weeknights. Whenever I need a simple easy soup that feels indulgent yet stays low carb, Low Carb Egg Roll Soup always delivers.

Ingredients

1 pound ground sausage
1 cup carrots, sliced
16 ounces green cabbage, shredded
1 teaspoon sesame oil
1 medium onion, diced
½ teaspoon salt
½ teaspoon black pepper
2 teaspoons garlic powder
1 ½ teaspoons ground ginger
2 tablespoons soy sauce or coconut aminos
5 cups chicken broth
2 tablespoons chopped green onions

Step-by-Step Instructions

Preparing the Ingredients

Start by dicing the onion and shredding the cabbage if it isn’t pre-shredded. Slice the carrots thinly so they soften quickly in the soup. Measure out the spices and broth beforehand. Because this Low Carb Egg Roll Soup moves quickly once cooking begins, having everything prepped saves time and keeps the process smooth.

Cooking Instructions

Place a large pot over medium heat. Add the ground sausage and cook, stirring and crumbling it until fully browned. Once the sausage finishes cooking, add sesame oil, diced onion, and carrots directly into the same pot. Stir and cook until the vegetables soften.

Next, pour in the chicken broth. Then add cabbage, soy sauce or coconut aminos, ginger, salt, and pepper. Stir well to combine all ingredients evenly. Bring the mixture to a gentle simmer. Let the Low Carb Egg Roll Soup cook for about 15 minutes, or until the cabbage wilts and becomes tender. Finally, ladle into bowls and top with chopped green onions before serving.

Tips for Perfect Results

Common Mistakes to Avoid

Avoid overcooking the cabbage. While you want it tender, cooking too long turns it mushy and dulls the flavor. Also, choose a well-seasoned sausage since it builds the foundation of flavor in Low Carb Egg Roll Soup. If you use a mild sausage, you may need extra seasoning.

Additionally, do not skip the sesame oil. Even a small amount adds essential depth and gives this dish its authentic flavor profile.

Pro Tips for Better Flavor

For deeper flavor, brown the sausage thoroughly before adding vegetables. Those caramelized bits create a richer broth. You can also add a splash of rice vinegar at the end for brightness.

If you prefer extra spice, stir in red pepper flakes or a drizzle of chili oil. Because this asian inspired soup adapts easily, you can adjust heat levels to suit your taste while keeping it keto-friendly.

Serving and Storage

How to Serve

Serve Low Carb Egg Roll Soup hot in wide bowls. Top with fresh green onions for brightness and texture. For added crunch, sprinkle a few sesame seeds on top. This dish works beautifully as a standalone meal, but you can also pair it with cauliflower rice for a more filling option.

Because it contains protein, healthy fats, and vegetables, it makes a balanced healthy dinner that satisfies without heaviness.

How to Store Leftovers

Allow the soup to cool completely before storing. Transfer to an airtight container and refrigerate for up to four days. When reheating, warm gently on the stovetop over medium-low heat until hot. You can also microwave individual portions in 30-second intervals, stirring between each.

If you plan to freeze it, store in freezer-safe containers for up to three months. Thaw overnight in the refrigerator before reheating.

Conclusion

Low Carb Egg Roll Soup transforms your favorite takeout flavors into a quick, nourishing meal you can enjoy anytime. It’s bold, comforting, and incredibly simple to prepare. Because it cooks in one pot and finishes in under 30 minutes, it fits perfectly into busy schedules. Try this recipe the next time you crave takeout, and enjoy all the flavor without the carbs.

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Frequently Asked Questions

Is Low Carb Egg Roll Soup truly keto-friendly?

Yes. This recipe contains only 6 grams of net carbs per serving, which keeps it well within standard keto guidelines. Using coconut aminos instead of traditional soy sauce can further reduce carbs.

Can I substitute the ground sausage?

Absolutely. Ground pork, chicken, or turkey work well. However, choose a well-seasoned option to maintain the rich flavor profile of the soup.

Can I make this soup dairy-free and gluten-free?

This recipe already contains no dairy. To keep it gluten-free, use coconut aminos instead of traditional soy sauce.