If you’re looking for a comforting, flavorful, and nourishing meal that won’t derail your low-carb goals, you absolutely must try this Low Carb Egg Roll Soup Recipe. It’s like having all the beloved flavors of a classic egg roll in a warm, cozy bowl of soup that’s ready in just 30 minutes. This recipe perfectly balances savory sausage, tender cabbage, and a hint of ginger and garlic, making every spoonful a little celebration of taste and texture. Plus, it’s incredibly simple to throw together, so whether you’re a weeknight cooker or a soup enthusiast, this dish will quickly become a favorite in your rotation.
Ingredients You’ll Need
Gathering your ingredients for this Low Carb Egg Roll Soup Recipe is a breeze, and each one brings something special to the mix—whether it’s a punch of flavor, a bit of crunch, or that satisfying umami. These essentials work together to create the perfect harmony of taste and texture you’ll crave.
- 1 pound ground sausage: Choose your favorite for a hearty, savory base that brings plenty of flavor.
- 1 cup carrots, sliced: Adds a subtle sweetness and gentle texture contrast to the soup.
- 16 ounces green cabbage, shredded: This provides the classic “egg roll” crunch and keeps the dish low carb.
- 1 teaspoon sesame oil: A little drizzle packs a delightful nutty aroma that elevates the whole soup.
- 1 medium onion, diced: Builds depth with mild sweetness and savory notes as it cooks.
- 1/2 teaspoon salt: Essential for enhancing all the other flavors in the pot.
- 1/2 teaspoon black pepper: Adds just the right amount of gentle heat for balance.
- 2 teaspoons garlic powder: Brings warm, comforting undertones reminiscent of classic egg roll seasoning.
- 1 1/2 teaspoons ground ginger: A bright, slightly spicy zest that keeps the soup lively and fresh.
- 2 tablespoons soy sauce or coconut aminos: Provides umami richness and a hint of saltiness to the broth.
- 5 cups chicken broth: The flavorful liquid base that ties everything together beautifully.
- 2 tablespoons chopped green onions: A fresh, crisp topping that adds color and zing when served.
How to Make Low Carb Egg Roll Soup Recipe
Step 1: Brown the Sausage
Start by cooking the ground sausage in a large pot over medium heat. Use a spoon or spatula to stir and crumble the meat evenly, ensuring it’s cooked through and browned. This step sets a flavorful foundation with rich, savory notes that will infuse the soup.
Step 2: Sauté the Aromatics and Carrots
Next, add the sesame oil to the pot along with the diced onion and sliced carrots. Cook everything together until the onions soften and become translucent while the carrots begin to tenderize. This combination creates a warm, inviting aroma that whets your appetite.
Step 3: Build the Broth and Vegetables
Pour in the chicken broth and then stir in the shredded cabbage, soy sauce or coconut aminos, ground ginger, salt, and black pepper. These ingredients harmonize to form a broth that’s savory, slightly tangy, and bursting with the classic flavors of an egg roll without the carb-heavy wrapper.
Step 4: Simmer Until Tender
Bring the soup to a gentle simmer and let it cook for about 15 minutes. During this time, the cabbage wilts down beautifully and absorbs all those wonderful seasonings, transforming into a tender, flavorful part of the soup that truly satisfies.
Step 5: Finish and Serve
After simmering, give the soup a good stir to ensure all the flavors are evenly distributed. Ladle it into bowls and sprinkle with chopped green onions for a fresh, crisp contrast that brightens the whole dish.
How to Serve Low Carb Egg Roll Soup Recipe
Garnishes
Adding garnishes like chopped green onions is a fantastic way to bring freshness and extra crunch to your bowl of Low Carb Egg Roll Soup Recipe. You can also try a light drizzle of chili oil if you like a bit of heat or some toasted sesame seeds to echo the nutty notes of the sesame oil.
Side Dishes
Though this soup is hearty on its own, pairing it with a simple side salad or low-carb steamed veggies can round out your meal perfectly. If you want a little extra, cauliflower rice or a crisp cucumber salad with vinegar dressing complements the soup’s savory flavor without adding carbs.
Creative Ways to Present
For a fun twist, serve the soup in mini soup bowls or Chinese-style soup spoons at a dinner party for a touch of elegance. You can also add a soft-boiled egg on top or serve with a side of low-carb pickled vegetables for added textural contrast and flavor complexity.
Make Ahead and Storage
Storing Leftovers
Leftovers of this Low Carb Egg Roll Soup Recipe store wonderfully in airtight containers in the refrigerator for up to 3 days. The flavors actually deepen overnight, making it an excellent choice for meal prep or busy weeknights.
Freezing
If you want to keep this soup on hand for longer, you can freeze it in freezer-safe containers for up to 2 months. Just be aware that the cabbage’s texture may soften a bit more after thawing, but the soup will still be delicious.
Reheating
To reheat, simply warm the soup over medium heat on the stove until heated through, stirring occasionally. You can also microwave individual portions in a microwave-safe bowl for about 2 minutes, stirring halfway, to enjoy a quick, comforting meal.
FAQs
Is this soup really low carb?
Yes! The Low Carb Egg Roll Soup Recipe is designed to replace the carb-heavy egg roll wrapper with nutrient-dense cabbage, making it a fantastic low-carb option that still delivers on flavor and satisfaction.
Can I use ground turkey instead of sausage?
Absolutely! Ground turkey or even ground chicken can be substituted if you prefer a leaner protein, though the soup may have a slightly different flavor profile and texture.
What can I substitute for soy sauce?
If you’re avoiding soy, coconut aminos are a perfect, flavorful substitute that keeps the recipe paleo-friendly and just as delicious.
Can I make this soup vegetarian?
You can try replacing the sausage with plant-based crumbles and using vegetable broth instead of chicken broth, but keep in mind that the depth of flavor might be a little different.
How spicy is this soup?
This Low Carb Egg Roll Soup Recipe is mild and comforting, but you can add chili flakes, drizzle chili oil, or include diced jalapeños if you want to kick up the heat.
Final Thoughts
This Low Carb Egg Roll Soup Recipe is truly one of those dishes that brings warmth, comfort, and incredible flavor without the guilt or fuss. It’s perfect for busy nights, health-conscious eaters, or anyone who loves the classic tastes of an egg roll in a fresh, nourishing form. I promise, once you try it, this soup will hold a special place on your table and in your heart. So grab your ingredients, get cooking, and enjoy every delicious spoonful!
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
This Low Carb Egg Roll Soup is a warm, flavorful, and healthy twist on traditional egg rolls, without the wrapper. Combining savory ground sausage, fresh vegetables, and aromatic seasonings in a hearty broth, it delivers all the satisfying flavors of an egg roll in a comforting soup. Perfect for a quick and easy weeknight meal that supports a low-carb lifestyle.
Ingredients
Protein
- 1 pound ground sausage
Vegetables
- 1 cup carrots, sliced
- 16 ounces green cabbage, shredded
- 1 medium onion, diced
- 2 tablespoons chopped green onions
Liquids and Oils
- 1 teaspoon sesame oil
- 5 cups chicken broth
- 2 tablespoons soy sauce or coconut aminos
Spices and Seasonings
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 teaspoons garlic powder
- 1 1/2 teaspoons ground ginger
Instructions
- Cook the sausage: In a large pot over medium heat, add the ground sausage. Stir and crumble it as it cooks until it is browned and fully cooked through, about 6-8 minutes.
- Sauté the vegetables: Add the sesame oil, diced onion, and sliced carrots to the pot with the cooked sausage. Cook, stirring occasionally, until the vegetables soften, about 5 minutes.
- Add broth and seasonings: Pour in the chicken broth, then add the shredded cabbage, soy sauce or coconut aminos, ground ginger, garlic powder, salt, and black pepper. Stir thoroughly to combine all ingredients evenly.
- Simmer the soup: Allow the soup to come to a gentle boil, then reduce heat and simmer uncovered for about 15 minutes or until the cabbage wilts and becomes tender but still has a slight crunch.
- Serve hot: Ladle the soup into bowls and garnish with the chopped green onions for a fresh, vibrant finish. Enjoy immediately for best flavor and texture.
Notes
- Use coconut aminos instead of soy sauce for a soy-free and slightly sweeter option.
- To keep it extra low carb, avoid adding noodles or rice.
- Ground turkey or chicken can be substituted for sausage for a leaner version.
- Adjust seasoning to taste, especially salt and pepper.
- Reheat gently to avoid overcooking the vegetables during leftovers.
