Soup season is one of my favorite seasons- and to be honest I make it a year-round thing around here!
I love how easy soups are to throw together, and how they fill me up without making me feel overly stuffed- you know what I mean?
They also store SO well, so I can easily save a serving or two in the freezer and defrost when I’m in a pinch for lunch or dinner. Sometimes I’ll even double the whole batch and make several servings at once!
That’s exactly what I did a few months back before having Hudson. I made a big batch of this, froze, and have been enjoying it so much for lunch postpartum!
Check out my FREEZER GUIDE for tips on how I cook, store, and freeze for later. I also link to my favorite containers there for easy storage.
The flavors in this soup are my favorite- Italian! It’s a play on a minestrone, but without the beans or pasta and with sausage added instead.
It’s super customizable- add whatever veggies or sausage you like! You could even do ground beef.
To me it’s like a pizza- whatever toppings you would throw on a pizza will be perfect in this soup! (except maybe pineapple, but I don’t like that on pizza anyway- haha!)
Give this soup a try, and let me know if you try freezing it too! Enjoy!!
Sausage Minestrone Soup | PALEO, Keto, Whole30
Servings: 6
Calories: 340kcal
Ingredients
- 1 lb Italian sausage
- 2 cups sliced crimini mushrooms, roughly chopped
- 1 tbsp olive oil
- 1 tbsp chopped garlic
- 1/2 white onion, diced
- 1 red bell pepper, diced
- 1 medium to large zucchini, diced
- 1 14.5 oz can diced tomatoes
- 32 oz beef broth
- 2 tbsp apple cider vinegar
- 2 tbsp tomato paste
- 1 tbsp dried Italian herb blend I like this one from Primal Palate
- 2 tsp garlic powder
- 1/2 tsp red pepper flakes
- pinch salt & pepper to taste
- 1-2 cups baby spinach or kale, chopped
Instructions
- In a large saucepan over medium high heat, cook the sausage until browned and broken into small pieces.ย Set aside on a plate.
- Add the olive oil to the saucepan, then add the mushrooms and garlic.ย Cook until the mushrooms begin to soften, about 3 to 5 minutes.
- Add the onion, bell pepper, and zucchini, and cook while stirring occasionally until veggies are tender-crisp.
- Stir in the diced tomatoes, broth, apple cider vinegar, tomato paste, and spices.ย Add the sausage back to the soup.ย Bring to a boil, then reduce to a simmer.
- Cook covered on low heat for at least 30 minutes or up to 2 hours for the flavors to combine.
- Season with additional salt & pepper to taste, and stir in chopped spinach or kale before serving.
Notes
- We get our squeaky clean Italian sausage from ButcherBox.ย Check Whole Foods or your local butcher for a compliant option.
- Don’t have beef broth?ย No worries!ย I like the flavor this adds, but you can also use chicken broth.ย Or even substitute half water.
- Want to make ahead and freeze for a rainy day?ย Check out my FREEZER GUIDE for a complete how-to!
Nutrition
Calories: 340kcal | Carbohydrates: 10g | Protein: 15g | Fat: 27g | Saturated Fat: 9g | Cholesterol: 57mg | Sodium: 1268mg | Potassium: 766mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1381IU | Vitamin C: 43mg | Calcium: 81mg | Iron: 3mg
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