Herb Soup with Sausage and Lemon Recipe

Atkins Herb Soup with Sausage and Lemon
Net Carbs
Prep Time: 15 Minutes
Cook Time: 35 Minutes
Phase: Phase 4
Difficulty: Easy
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.









calculator How to Calculate Atkins Net Carbs

How to Calculate Atkins Net Carbs

Atkins Net Carbs = Total Carbohydrates – Fiber – Sugar Alcohols/Glycerin (if applicable)



  • 4 ea fresh chicken sausage
  • 1 Tbsp olive oil
  • 0 1/2 cup fresh yellow onion, chopped
  • 1 1/4 tsp fresh garlic
  • 1 tsp turmeric, ground
  • 0 1/2 tsp table salt
  • 0 1/4 tsp ground cumin, 036800328228, organic
  • 0 1/4 tsp black pepper, ground
  • 1 ea fresh celery stalk, large, 11" to 12"
  • 0 3/4 cup fresh sweet potatoes
  • 4 cup beef bone broth, organic
  • 1 cup fresh kale, chopped
  • 2 Tbsp fresh lemon juice
  • 0 1/4 cup fresh parsley, chopped
  • 0 1/2 cup fresh cilantro
  • 7 g fresh dill weed, sprigs
  • 0 1/4 cup fresh peppermint


  1. In a Dutch oven or heavy bottom pot over medium heat, place sausage removed from casings. Brown, breaking into large chunks, until fully cooked, about 10 minutes. Remove to a heat resistant bowl.
  2. Warm oil in the pot, still over medium heat. Add onions and sauté until becoming translucent, about 2 ½ minutes. Mix in minced or pressed garlic cooking until fragrant, about 30 seconds. Sprinkle turmeric, salt, cumin, and pepper over the onion, heating until fragrant, another 30 seconds. Stir in ½-inch cubes of sweet potato, and chopped celery, combining until vegetables are coated in the spices. Pour in bone broth and sausage, stirring until evenly distributed. Bring to a boil, then reduce heat to medium low and simmer until sweet potatoes are fully cooked, about 15 minutes. 
  3. While the soup cooks, stack ¼ cup tightly packed parsley leaves (15g), ½ cup tightly packed cilantro leaves (8g), ¾ cup loosely packed dill (6.5g), and ¼ cup packed fresh mint (6.4g) on a cutting board and roughly chop.
  4. Remove soup from heat and stir in chopped kale and lemon juice until kale is wilted. Just before serving, stir in chopped herbs. One serving is about 1 1/3 cups soup.

Cooking Tip

Hot Italian chicken sausage is delicious in this soup, but you can substitute any chicken sausage that has 1 or fewer net carbs per link. Using raw sausage helps develop the flavor of this soup, but you can use sliced precooked sausage, adding along with the broth, if desired.