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Kalyn's Kitchen

Low-Carb Italian Sausage Soup with Tomatoes and Zucchini Noodles

This Low-Carb Italian Sausage Soup with Tomatoes and Zucchini Noodles is also gluten-free, and this is a perfect way make a noodle soup that’s low in carbs. Use Soup Recipes to find more recipes like this one.

PIN Low-Carb Italian Sausage Soup to try it later!

Low-Carb Italian Sausage Soup with Tomatoes and Zucchini Noodles title photo

If you search Italian Sausage on Kalyn’s Kitchen, it’s pretty easy to see that spicy or mild turkey Italian sausage is one of my favorite ingredients to use for soup. And truthfully, I’ve loved all the Italian Sausage soups I’ve posted on the blog, but this Italian Sausage Soup with Tomatoes and Zucchini Noodles rocked my world in a special way because of the short bits of zucchini noodles in the soup. And this is a tasty soup that’s quick and easy to make in a pot on the stove!

Of course using zucchini noodles instead of pasta or beans in a soup like this also makes it a perfect low-carb and gluten-free recipe. You could easily make this recipe Keto as well by using only one can of tomatoes and using full-fat pork sausage. But no matter how you choose to vary the recipe, I hope you’ll try this Low-Carb Italian Sausage Soup with Tomatoes and Zucchini Noodles just because it’s a really, really delicious soup.

And soup like this is a very good reason to keep making zucchini noodles all winter. And if you like that idea, check out this collection of The BEST Low-Carb Zucchini Noodle Soups!

Low-Carb Italian Sausage Soup with Tomatoes and Zucchini Noodles process shots collage

How to Make Low-Carb Italian Sausage Soup with Tomatoes and Zucchini Noodles:

(Scroll down for complete printable recipe.)

  1. Heat a little oil in a large frying pan, squeeze the turkey sausage out of the casings, and brown it well.
  2. Add the browned sausage, chicken stock, canned petite dice tomatoes, tomato paste, and spices to the soup pot and start to simmer.
  3. Chop up the red pepper, green pepper, and onion and saute for a few minutes; then add those vegetables to the soup and simmer on low for 30-60 minutes.
  4. After the soup has simmered for a while, use a Spiralizer (affiliate link) or other method for making zucchini noodles of your choice. I used my Paderno Spiralizer (affiliate link) and cut a slit along zucchini and used the thick blade to make short curved noodles that slightly resemble macaroni.
  5. Add noodles to the soup and simmer on low for 20-30 minutes more.
  6. Serve Low-Carb Italian Sausage Soup with Tomatoes and Zucchini Noodles hot, with a little freshly grated Parmesan to sprinkle on top if desired!

Low-Carb Italian Sausage Soup with Tomatoes and Zucchini Noodles close-up photo

More Soup with Zucchini Noodles:

The Best Low-Carb Zucchini Noodle Soups ~ Kalyn’s Kitchen
Lightened-Up Chicken Zoodle Soup ~ Sugar-Free Mom
Low-Carb Turkey Soup with Zucchini Noodles ~ Kalyn’s Kitchen
Spring Vegetable Zucchini Noodle Soup ~ Two Peas and Their Pod
Low-Carb Turkey, Mushroom, and Zucchini Noodle Soup ~ Kalyn’s Kitchen
Paleo Thai Chicken Zoodle Soup ~ All Day I Dream About Food

Low-Carb Italian Sausage Soup with Tomatoes and Zucchini Noodles

Low-Carb Italian Sausage Soup with Tomatoes and Zucchini Noodles

Yield 8 servings
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes

This Low-Carb Italian Sausage Soup with Tomatoes and Zucchini Noodles is also gluten-free, and this is a perfect way make a noodle soup that's low in carbs.


  • 19.5 oz. pkg. turkey or pork Italian Sausage (see notes)
  • 1 T olive oil
  • 8 cups homemade chicken stock (Or use 64 oz. stock from a carton or can if you prefer.)
  • 2 14.5 oz. cans petite diced tomatoes
  • 2 T tomato paste
  • 1 T dried basil
  • 2 tsp. dried Greek oregano
  • 2 tsp. ground fennel (probably optional, but I love the flavor of this)
  • 1/2 large red bell pepper, chopped (or use the whole pepper if you prefer)
  • 1/2 large green bell pepper, chopped (or use the whole pepper if you prefer)
  • 1/2 medium onion chopped
  • 2 medium (10 inches long) zucchini
  • salt and fresh-ground black pepper to taste


  1. Heat 2 tsp. olive oil in a large non-stick frying pan, squeeze sausage out of the casings into the pan, and cook until all liquid is evaporated and the sausage is nicely browned, about 10 minutes. (I browned the sausage in my favorite Green Pan (affiliate link). I like to use an old fashioned potato masher (affiliate link) to break the sausage apart.)
  2. When the sausage is nicely browned, add it to a medium-sized soup pot with the chicken stock, canned tomatoes and juice, tomato paste, dried basil, dried oregano, and ground fennel. Let the mixture start to simmer over low heat.
  3. While soup simmers, chop up the red bell pepper, green bell pepper, and onion. Heat the other teaspoon of olive oil in the same pan you browned the sausage in and cook the peppers and onions for a few minutes, then add to soup pot.
  4. Let the soup simmer on low for 30-60 minutes. (Sixty minutes is best, but you can get away with a less if you're short on time.)
  5. After soup has simmered for a while, make the zucchini noodles. Wash the zucchini and pat dry, then cut off both ends and cut a lengthwise slit going halfway through one side of the zucchini. Use a Spiralizer (affiliate link) on the thicker noodle blade (or other method for making zucchini noodles of your choice) to make thick half-noodles (Making a slit in the zucchini makes short noodles instead of one long one. You can see photos of the cut zucchini and short noodles here.)
  6. Add noodles to the soup and simmer 20-30 minutes more, depending on how done you like the zucchini.
  7. Season to taste with salt and fresh-ground black pepper and serve hot, with freshly-grated Parmesan to add at the table if desired.


Use hot or sweet sausage, but I like hot sausage for this soup.

This recipe created by Kalyn and Jake, with inspiration from Italian Sausage, Zucchini, and Macaroni Soup.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 497Total Fat: 27gSaturated Fat: 8gUnsaturated Fat: 18gCholesterol: 208mgSodium: 380mgCarbohydrates: 6gFiber: 2gSugar: 3gProtein: 55g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

If you make this recipe I'd love to hear how it turns out. Leave a star rating or share on social media with the hashtag #KALYNSKITCHEN, thanks!

Low-Carb Italian Sausage Soup with Tomatoes and Zucchini Noodles thumbnail photo

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This Low-Carb Italian Sausage Soup with Tomatoes and Zucchini Noodles is perfect for any phase of the South Beach Diet and most other types of low-carb and low-glycemic diet plans. South Beach would prefer turkey Italian sausage like I used, but other diet plans would allow pork sausage. If you omit the cheese and use approved sausage, this soup will be Paleo.

Find More Recipes Like This One:
Use the Diet Type Index to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.


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    34 Comments on “Low-Carb Italian Sausage Soup with Tomatoes and Zucchini Noodles”

  1. I used the hot sausage and a can of tomatoes with green chilies. That gave it an extra bit.
    Very good

  2. Made this soup for dinner tonight my only substitution was that I used cumin seeds instead of fennel, great soup recipe

  3. I am using the nutritional analyzer, wonder what you would say serving size is? 1 cup? my husband and i like the one like this with noodles but I am doing low carb so this is perfect! we really liked it! 

  4. Another winner! Didn’t have zucchini so we used cubed cabbage, celery & carrot. Delicious!

  5. This is one of our favorites. I usually add mushrooms too. We are trying to do low carb so it satisfies our craving for goulash!

  6. This soup was wonderful my husband and I really loved it. The only thing I did different was use tomato sauce instead of paste and added the meat of a whole chicken to it. We froze individual containers so we could take them to lunch and they heat up great. This made over 8 servings and is awesome for meal prep. We will make this again for sure!

  7. Pingback: Easy Italian Sausage Soup – Beauty Inside-out

  8. That looks absolutely delicious!

  9. Pingback: 47 Low Carb Keto Soups and Chilis - My Productive Backyard

  10. * except for the zucchini. I forgot to mention that I just plopped the spiralized zucchini into the boiling soup after the 10 min cook time and let it sit for a few min until it was softer. I didn’t want the zucchini to get mushy. 

  11. I loved all of the flavors in this soup SO MUCH!! Thank you for sharing with us! There was only one problem. My bone broth took so long to make that I was forced to make this in my Instapot because I ran out of time. And it worked perfectly! So I followed all ingredients the same — I just cooked the sausage, and I sautéed the onions and peppers with the meat, during the last few minutes. Then I added all the tomatoes, broth, and seasoning, set my instapot to soup on low for 10 minutes, and it was seriously amazing! Thanks again!

  12. My husband and I maintain a ketogenic diet… Do you think this would be good with about 1/2 cup of heavy whipping cream thrown in?

  13. Very good. Will definitely make again. I did add a can of pinto beans – just because we like beans. I'm sure it is delicious without them also. Thank you for all your wonderful recipes

  14. Tried this tonight it was great it's a keeper though in place of the green pepper I used a yellow and a red

  15. Thanks Dennis; so glad you're enjoying the recipes. I still print them myself all the time!

  16. Kalyn…Thanks again for another great low carb dish. I really love your recipes and have filled up a note book with your goodies! One thing that makes your website great is that you provide a real easy way to print your recipes. Other sites have not woken up yet. Most people don't have a computer next to their stove or kitchen. Keep up the good work! Dennis in Fla.

  17. What a great way to incorporate zucchini noodles! I'm so happy that it's soup season now. Making soup is one of my favorite weekend activities.

  18. How well does this soup keep if some is leftover? Do the noodles get too soggy? If so, perhaps I can portion out what is needed for a meal and add the noodles to it. I use zucchini noodles to so many dishes… I keep them in the fridge and use as a base for recipes using pasta or rice. I often zap a portion for 15-30 seconds, add a small amount of pasta/rice on top, then add main course.

  19. What a delicious looking meaty soup! Would love to try it