One-Pot Egg Roll Soup Recipe Ready for Dinner in 35 Minutes
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Make this easy one-pot egg roll soup for an easy dinner this week. This healthy comfort food captures your favorite egg roll flavors in a delicious soup. It’s quick and simple to make, and cheaper than takeout.
This soup is similar to my egg roll in a bowl skillet meal, but simmers in a pot of bone broth instead. Imagine taking your favorite egg rolls, removing the heavy carbs, and still getting a delicious, nutritious Chinese-inspired soup.
It’s easily one of my favorite quick dinner recipes to have, especially when temperatures drop over the fall and winter seasons. My family eats this on repeat along with low-carb taco soup.
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Why This Recipe Works
- Simple ingredients
- Short prep and cooking time
- Amazing flavors: Sure to satisfy your takeout cravings.
- Family-friendly and kid-approved: The colorful veggies and fun concept of a “deconstructed egg roll” make it irresistible even for the pickiest eaters.
- Easy-to-follow directions
- Minimal cleanup: The recipe comes together in a single pot, making the cleanup super easy!
How to Make a Simple Egg Roll Soup
In just 35 minutes, you’ll have a steaming bowl of comfort that not only satisfies your takeout cravings but also makes for a delicious meal the whole family can enjoy.
Best of all, it’s packed with nutrition. Sausage, bone broth, and cabbage, oh my! This egg roll soup is loaded with healthy ingredients that you will feel good about preparing and serving your loved ones.
Start by browning the sausage, then add the aromatics, followed by the broth and cabbage. Gently simmer until all the flavors are combined. Such an easy one-pot meal!
Scroll to the bottom of this post for a printable recipe card with a full list of ingredients, measurements, and step-by-step instructions.
Ingredients You Need
If you’ve never had this soup, you’re in for a treat! With just a handful of basic ingredients, you’ll be on your way to an easy dinner in no time. Gather these ingredients to make a simple yet delicious egg roll soup:
- Salt
- Sesame oil
- Garlic: Freshly minced garlic is best.
- Green onions: Chopped for garnish.
- Yellow onion: Use about 1 medium-sized onion, diced.
- Ginger: Grated fresh ginger adds so much flavor, but you can substitute that with 1 teaspoon of dry ginger powder.
- Carrots: Cut into matchsticks, about 1 cup.
- Ground sausage: Use your favorite bulk sausage (mild or hot).
- Chicken broth: Homemade bone broth is always ideal, but you can find good-quality broths in your local grocery store or purchase online from Kettle & Fire.
- Soy sauce: Use keto soy sauce to keep this keto or use coconut aminos instead, but it’s an important ingredient in the soup’s flavor, so don’t skip it!
- Green cabbage
Step-By-Step Instructions
Follow these simple directions to make egg roll soup and you can’t go wrong! With only 10 minutes of active, hands-on time, it feels effortless to make. The soup gently simmers away for the rest of the cooking time.
- Brown the sausage over medium-high heat in the bottom of a large 4-quart stock pot.
- Add sesame oil, onion, and ginger, then sauté for about 1 minute until fragrant. Add the carrots and garlic; continue cooking for 4 minutes until the carrots soften.
- Add broth, soy sauce, and shredded cabbage. Season with salt.
- Mix well and bring the pot to a simmer; maintain for 15 minutes until the cabbage is soft and tender.
- Garnish with chopped green onions and serve warm.
Expert Tips
- Taste and adjust! I always recommend tasting while cooking to get to know the dish and adjust the seasoning as you like best.
- Control salt levels. Be extra mindful of the salt content, especially if you’re using storebought broth and seasoning ingredients like soy sauce.
- Use a food processor to shred the vegetables and save prep time.
- Slice fresh cabbage or use a store-bought mix and make egg roll soup with a coleslaw mix as the vegetable base instead.
- Serve with a splash of sriracha sauce for an extra kick!
Dietary Notes: This soup is naturally keto, low-carb, gluten-free, Paleo, Whole30, AIP and overall nourishing.
How to Store This Recipe
This egg roll soup is a great make-ahead meal and it’s freezer-friendly! I suggest making a double batch, freezing some to eat later, and then enjoying it throughout the week for convenient lunches or dinners.
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. For longer storage, keep in a freezer-safe container for up to 3 months.
Leftover egg roll soup makes a great lunch the next day. In fact, it tastes better after all the flavors have melded together.
To reheat leftover soup, gently bring it to a simmer over medium-high heat and heat until thoroughly warmed.
What to Serve with One-Pot Egg Roll Soup
My egg roll soup is great as a standalone meal, but you can always pair it with other dishes and drinks to take your meal experience up a notch. Here are some suggestions:
- Cauliflower rice
- Steamed edamame sprinkled with mineral-rich salt
- Pickle relish, pickled daikon radish, or kimchi
- Asian-inspired appetizers like spring rolls with cabbage leaves or crispy tofu bites lightly seasoned with soy sauce and sesame oil
- Crispy egg roll wrappers made with almond flour or coconut flour for dipping into the soup
- Herbal teas such as chamomile and ginger tea
More Easy Soup Recipes to Try
- Keto Miso Soup
- Beer Cheese Soup
- Tom Kha Gai Soup
- Low-Carb Egg Drop Soup
- Avocado with Bone Broth Soup
Egg Roll Soup Recipe
Video
Ingredients
- 1 pound ground sausage
- 1 teaspoon sesame oil
- 1 medium yellow onion diced
- 1 inch ginger peeled and grated, or 1 tsp ground ginger powder
- 2 medium carrots cut into matchsticks, about 1 cup
- 2 cloves garlic minced
- 6 cups chicken broth
- 2 tablespoon Keto soy sauce or coconut aminos
- 1 pound green cabbage shredded
- ½ teaspoon salt
- 2 tablespoon green onions chopped for garnish
Instructions
- Brown the sausage over medium-high heat in the bottom of a large 4-quart stock pot.
- Add sesame oil, onion, and ginger, then sauté for about 1 minute until fragrant. Add the carrots and garlic; continue cooking for 4 minutes until the carrots begin to soften.
- Add broth, soy sauce, and cabbage. Season with salt. Mix well and bring to a simmer; maintain for 15 minutes until cabbage is soft and tender.
- Serve warm with green onion garnish.
Notes
- Control salt levels especially if you’re using store bought broth and seasoning ingredients like soy sauce.
- Use a food processor to shred the vegetables and save prep time.
Nutrition & Macros
To obtain the most accurate representation of the nutritional information in a given recipe, please calculate the nutritional information with the actual ingredients and amounts used, using your preferred nutrition calculator. Under no circumstances shall the this website and the author be responsible for any loss or damage resulting for your reliance on the given nutritional information.
Made this exactly as written except added fresh ground black pepper. Delicious. Will most definitely make this again.
Nice addition, Daniel. I’m so happy you enjoyed it. I hope you enjoyed making this as much as you did eating it!
I love anything with sausage and cabbage together so I made this for the fam. For better or worse, there weren’t ANY leftovers!!
For better or worse, I hear you! I’m sure making a double batch next time will avoid that “problem.” Have a great day!
Been looking for a new soup to add to our weeknight menu and this was a hit with the family! We felt like it was take out 😉 Even better we got to use our own chicken sausage. Thanks!
Substituting with chicken sausage sounds yummy! Great choice!