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Sauerkraut Soup w/ Kielbasa (Keto)

Trust me…

I know, I know…you’re not a fan of sauerkraut. Trust me!

If you’ve been on a keto low carb journey you may be looking for more easy options to bring to your table. This Sauerkraut Soup is easy, inexpensive AND flipping DELICIOUS!!!

This Creamy Sauerkraut Soup with Kielbasa is the answer to your easy weeknight dinner. And everyone I have ever served this soup is pleasantly surprised. Trust me.

Boar’s Head is my choice

There will be many many choices for the kielbasa. I gravitate towards Boar’s Head brand. It’s usually the cleanest, inexpensive and easily found at most supermarkets.

Other brands of kielbasa will have a minor amount of carbs, but not enough that it should deter you.

The Carb Count

FYI…The carb count in this Sauerkraut soup is dependent on the use of Boar’s Head kielbasa. Most other brands with have some carbs because if the fillers. Look for Boar’s Head or any other clean Kielbasa as a first choice.

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Sauerkraut Soup

I know, I know…you’re not a fan of sauerkraut. Trust me! If you’ve been on a keto low carb journey you may be looking for more easy options to bring to your table. This Creamy SauerKraut Kielbasa Soup is the answer to your easy weeknight dinner. Trust me.
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Course: dinner
Cuisine: Polish
Keyword: basic keto, chicken soup, kielbasa, sauerkraut, sausage
Servings: 6 servings
Calories: 370kcal
Author: The Kellie Kitchen


  • 2 tbsp olive oil
  • 16 oz kielbasa sliced 1/4 inch thick
  • 1 cup celery chopped
  • 1 cup onion yellow or white, chopped
  • 2 cloves garlic minced
  • 2 cups chicken broth
  • 16 oz sauerkraut with brine
  • 1 cup heavy cream
  • 1/2 tsp dried dill
  • 1/2 tsp ground black pepper


  • Add olive oil to a heavy stock pot over medium to high heat. Once the oil has heated up add in kielbasa sausage pieces and brown for about 5 minute.
  • Once kielbasa is browned, add celery, onion and garlic. Stir to coat all the vegetables. Saute for about 5-8 minutes until the onion is translucent.
  • With the heat still medium to high pour in chicken broth and scrape the bottom of the pot to pull all the flavor together.
  • Next, add sauerkraut, heavy cream, dill, ground pepper to the pot and stir to fully combine.
  • Bring soup to a boil and then reduce the temperature to low. Simmer for 10 minutes.


Calories: 370kcal | Carbohydrates: 7g | Protein: 14g | Fat: 33g | Saturated Fat: 10g | Cholesterol: 54mg | Sodium: 1350mg | Potassium: 175mg | Fiber: 2g | Sugar: 1g | Vitamin A: 659IU | Vitamin C: 9mg | Calcium: 45mg | Iron: 1mg
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MEDICAL AND NUTRITION DISCLAIMER…Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nutritional break downs are done using a commercial nutrition calculator. Nothing I express here should be taken as medical advice and you should consult with your doctorbefore starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers, this should never be construed as medical advice.

My secret to lasting weight loss

Maintaining my weight loss, and quite frankly staying healthy, has always been the main driver for this website. Making dinners like this Sauerkraut Soup is really my trick.

Sorry, it’s that simple for me…I meal prep and almost always cook at home.

I wrote a few articles about this and will write more. Everyone needs to know that cooking at home is one of my major keys to success.

Every meal does not have to be epic.

When I am prepared I have a much better chance at success and maintaining my best health.

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  1. Darlene September 1, 2020 at 11:20 pm

    5 stars
    OMG – I love this (with triple dill). Made it for dinner tonight! It’s amazing – Thank you!

  2. Linda September 5, 2020 at 3:57 pm

    Was thinking of using cabbage instead of sauerkraut. Comments welcomed.

    1. KELLIE LOGSDON September 12, 2020 at 4:40 pm

      Many people have asked and/or suggested cabbage. I’m going to try this, too. Sauerkraut is after all just fermented cabbage. I imagine you will not have the tang if you just use cabbage, but I think it will still be delicious. I’ll let you know if I try. xoxo, Kellie