A spicy, comforting soup full of sausage and veggies to warm you up this winter. This can also be made in either your instant pot or slow cooker (with instructions for both!). This soup is also free of: gluten, dairy, egg, soy, peanuts and tree nuts and is top-8-free!
I am a firm believer that one can never have too many soup recipes. As you’ve seen from my collection of other allergy-friendly soups, I need to have soup several times a week to get me through the winter. And, this winter has been especially long and snowy in Utah (insert all sorts of grumbling and moaning). #whydoIstilllivehere
I love Italian sausage in pasta, so I knew that it’s unique boost of flavors would also benefit a soup. My kids love potatoes, and throw in some carrots and you have yourself a hearty soup. Feel free to adjust the amounts of vegetables too–if your family likes more or less.
Another thing that’s fantastic about this soup is that there’s two ways to make it–depending on your preferred method, what kitchen tools you have and how much time you have. I’ve made it both ways and loved it. I can’t even say I have a preference. Well, I guess that’s not true–I don’t have a preference in the end results. But, I’m kind of in love with not having to let something cook all day. I love having a done soup, in less than 45 minutes, with the Instant Pot, since I always forget to put things in the slow cooker. (Don’t worry–this isn’t sponsored!)
Plus, I don’t know about you and your family–but we have been battling cold after cold here! In fact, my son and I even had influenza. Talk about no bueno. For some reason, soups with a rich broth, like this, just make me feel so much better when I’m ill. I think part of why we’ve been sick so often, is because my oldest is in school, catches everything–and then brings it home to us. Hoping all of our immune systems get used to the school germs in the years to come so we don’t get so wiped out every winter. Hope you all are faring better than we have been. If not, and you’re sick–and you need an easy dinner–this will come in handy.
May your soups be comforting, your winters be short and sickness-free. If not, know you have lots of love and empathy from me. Let’s keep slurping up good soups and all hold out until Spring!
- 1 Tbsp extra virgin olive oil
- 1 small yellow onion diced
- 1 pound Italian sausage
- 2 potatoes, cubed
- 2 stalks celery diced (my son can't do this, but it'd be great in it, so I included it)
- 1 carrot diced
- One 15-oz can diced tomatoes, do not drain
- 1 15-oz can white beans, do not drain
- 4.5 cups vegetable or chicken broth (I use homemade, if you use store bought, look for a wheat free version)
- 1 tsp parsley, dried
- INSTANT POT DIRECTIONS:
- Turn the instant pot to saute and add the oil. Add the onions and cook until soft.
- Next, add the sausage and cook until browned.
- Turn the saute function off, and add the rest of the ingredients--being sure to add put the entire cans of beans and tomatoes--liquid and all.
- Next, lock the lid and turn it to "sealing". Hit soup button. Allow it to cook until the soup function is done. Release the steam, and serve. Garnish with additional parsley if desired.
- SLOW COOKER DIRECTIONS:
- In a saute pan, heat the olive oil over medium heat. Add the onions and cook until soft.
- Next, add the sausage and cook until browned. Drain, if so desired.
- Add the sausage and onion mixture, as well as the rest of the ingredients to the slow cooker--being sure to add put the entire cans of beans and tomatoes--liquid and all. Set on low for 6-8 hours, or high for 4-6 hours. Cook until the potatoes are soft. When ready to serve, garnish with additional parsley if so desired.
Adapted from: Whole Food Bellies
DON’T FORGET TO PIN IT, SO YOU DON’T LOSE IT. BE SURE TO CHECK OUT MY OTHER ALLERGY-FRIENDLY PINTEREST BOARDS.