Tuesday, January 27, 2015

Italian Sausage & Potato Soup (gluten-free, paleo-friendly, whole 30-friendly)

I love making soup. 

Maybe it's something about the stirring, simmering, and anticipation of flavors to come. Or maybe it is also because I know whenever I make soup, I get leftovers. And right now, I'm all about quick, easy meals that are healthy and nourishing!

Last week, I was craving a soup made with some good ole organic white potatoes, which I had just bought. Once I remembered I had some spicy Italian sausage to use up, I knew exactly what I wanted to make: Spicy Italian Sausage and Potato Soup. 

This soup turned out more flavorful than I could have imagined! It's got some spice to it along with a rich tomato broth. I had a few bowls last week, and stored the rest of way for this week, knowing I'd be busy being back in school. Lets just say, I cannot wait to reheat some tomorrow night before I work!

A key component of this soup is the Italian sausage used, as it gives some extra spice. However, if you aren't passionate about pork like I am, you could also use ground turkey or chicken. 


Spicy Italian Sausage & Potato Soup (gluten-free, paleo, whole-30 friendly)

1 tablespoon Extra Virgin Olive Oil

1 entire bulb garlic, chopped finely
1 medium yellow onion, chopped finely
1 can tomato paste (mine was 6 ounces)
2 to 3 Italian sausages
2 teaspoons oregano 
1 teaspoon garlic powder
1.5 teaspoons basil 
A few sprinkles of red hot chili flakes (optional, this will make it spicy)
2 carrots, sliced
3 medium Russet potatoes, chopped (I left skins on - good fiber)
2 big handfuls kale, spinach, or your green of choice
4 cups chicken or beef broth
2 bay leafs


1. In a soup pan, heat the olive oil and garlic for 4 minutes; let that garlic sweat it out! Then, add in the chopped onions and sauté over medium heat, stirring, until the onions become translucent (about 5 minutes). 


2. Add in the tomato paste, Italian sausages, and all the spices. Stir for 5 or so minutes. 




3. Then, add in the vegetables and broth. Place two bay leaves in the soup. Put a lid on the pan and bring the soup to a boil. Then, simmer for 25 minutes, or until potato chunks can easily be pierced through. 

4. Serve immediately. Warm your tummy and your soul.


*To freeze, I recommend using plastic baggies that get frozen flat. 


2 comments

  1. Hi Laura, Its Yvette one of your mom's staff/helpers. recipe sounds good. when you say entire clove of garlic is it a clove or bulb? also I thought white potatoes were not paleo approved. maybe I could use turnips or parsnips. Ive also heard jicama is a decent sub for potatoes.

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    1. hi! I think white potatoes are fine with the skin once in a while. You could use sweet potatoes, turnips, or parsnips. I don't know about jicama.

      Also, I meant bulb so I will fix that! Enjoy!

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