Paleo Italian Sausage and Potato Soup

 

 

 

Recipe from: paleonewbie.com

Cooking for 2, 4, 6, 20 people?! Simply change the number of guests you are feeding and watch the ingredients below update to make the perfect amount of food. TIP: You might want to account for those who tend to go for seconds…or thirds.  Whatever, we don’t judge.

Paleo Italian Sausage and Potato Soup

Servings: 8 (Click to adjust numberof servings)

Ingredients

  • 1 pound Polidori Hot Italian Sausage ground
  • 4 slices of bacon uncooked, chopped small
  • 1 medium onion diced
  • 3 cloves of garlic minced
  • 3 white sweet potatoes peeled and diced into about 1/2" pieces
  • 1 large carrot sliced thin
  • 1 teaspoon Italian seasoning
  • 5 cups chicken broth
  • 1/2 cups full fat coconut milk
  • 3 cups spinach chopped
  • 2 tablespoons basil chopped
  • 1/2 teaspoon Cayenne pepper adjust to your taste
  • salt and pepper to taste
  • olive oil

Instructions

  • In a large pot over medium heat, add the onion, sausage and bacon plus 2 tbs of olive oil. Stir just until sausage is cooked through.
  • If you have a lot of fat in the pot, drain most of it leaving a little behind for flavor.
  • Next add the minced garlic to the pot and cook for just 1 minute. Now add in the potatoes, carrots, Italian seasoning, and salt and pepper to the same pot. Stir over medium heat to combine flavors for about 5 minutes.
  • Add chicken broth to the pot and simmer for about 15 minutes, or until potatoes are tender.
  • Add coconut milk, spinach and basil – simmer for 5 minutes.
  • Finally stir in the cayenne – taste and add more if you want it spicier.
  • Ladle into soup bowls and enjoy!

Minestrone with Italian Sausage

 

 

 

Recipe from: tasteofhome.com

Cooking for 2, 4, 6, 20 people?! Simply change the number of guests you are feeding and watch the ingredients below update to make the perfect amount of food. TIP: You might want to account for those who tend to go for seconds…or thirds. Whatever, we don’t judge.

Minestrone with Italian Sausage

Servings: 11 people (Click to adjust numberof servings)

Ingredients

  • 1 pound Polidori Mild Italian Sausage
  • 1 large onion chopped
  • 2 large carrots chopped
  • 2 celery ribs chopped
  • 1 medium leek (white portion only) chopped
  • 1 medium zucchini cut into 1/2-inch pieces
  • 1/4 pound fresh green beans trimmed and cut into 1/2 inch pieces
  • 3 garlic cloves minced
  • 6 cups beef broth
  • 2 cans tomatoes with basil, oregano, and garlic diced tomatoes
  • 3 cups cabbage shredded
  • 1 teaspoon dried basil
  • 1 teaspoon oregano
  • 1/4 teaspoon pepper
  • 1/2 cup small pasta shells uncooked
  • 1 can garbanzo beans or chickpeas rinsed and drained
  • 3 tablespoons fresh parsley minced
  • 1/3 cup parmesan cheese grated

Instructions

  • In a Dutch oven, cook sausage and onion over medium heat until meat is no longer pink; drain. Stir in the carrots, celery and leek; cook for 3 minutes. Add the zucchini, green beans and garlic; cook 1 minute longer.
  • Stir in the broth, tomatoes, cabbage, basil, oregano and pepper. Bring to a boil. Reduce heat; cover and simmer for 45 minutes.
  • Return to a boil. Stir in the garbanzo beans, pasta and parsley. Cook for 6-9 minutes or until pasta is tender. Serve with cheese. Yield: 11 servings (about 3 quarts).

Notes

Can be GF with GF noodles and DF if you eliminate cheese.

Creamy White Bean and Chorizo Soup

 

 

 

Recipe from: epicurious.com

Cooking for 2, 4, 6, 20 people?! Simply change the number of guests you are feeding and watch the ingredients below update to make the perfect amount of food. TIP: You might want to account for those who tend to go for seconds…or thirds. Whatever, we don’t judge.

Creamy White Bean and Chorizo Soup

Servings: 6 people (Click to adjust numberof servings)

Ingredients

  • 1 pound dried canellini or Great Northern beans
  • 8 cups water
  • 3 tablespoons olive oil extra-virgin, divided
  • 3 garlic cloves 1 smashed, 2 chopped
  • 1 large, fresh rosemary sprig
  • 1 bay leaf
  • 1 large onion coarsely chopped
  • 1 large carrot coarsely chopped
  • 2 1/2 teaspoons fresh thyme finely chopped, divided
  • 4 cups (or more) low-salt chicken broth
  • 1 pound Polidori Chorizo Sausage
  • 1/4 cup whipping cream

Instructions

  • Place beans in heavy large saucepan. Add enough water to pan to cover beans by 4 inches. Let beans soak overnight at room temperature.
  • Drain and rinse beans; return to same saucepan. Add 8 cups water, 1 tablespoon oil, smashed garlic clove, rosemary, and bay leaf. Bring to boil. Reduce heat to medium-low, partially cover, and simmer until beans are just tender, 1 to 11/2 hours. Season to taste with salt. (Can be prepared 2 days ahead. Cool slightly, cover, and chill.)
  • Drain beans, reserving cooking liquid. Discard rosemary sprig and bay leaf. Heat remaining 2 tablespoons oil in heavy large pot over medium heat. Add onion, carrot, and celery. Sprinkle with salt and pepper. Sauté until vegetables are beginning to soften, about 10 minutes. Add chopped garlic and 1 teaspoon thyme; sauté 2 minutes. Add 2 cups reserved bean cooking liquid, 4 cups chicken broth, and beans. Bring to boil; reduce heat to medium and simmer uncovered until vegetables are tender, about 25 minutes. Cool soup 10 minutes. Meanwhile, sauté chorizo in heavy large skillet over medium-high heat until cooked through, breaking up lumps with back of spoon, about 5 minutes. Transfer chorizo to paper towels to drain.
  • Using slotted spoon, remove 1 1/2 cups bean mixture from soup; reserve. Working in batches, puree remaining soup in blender until smooth. Return puree to pot. Stir in reserved whole-bean mixture, remaining 1 1/2 teaspoons thyme, chorizo, and cream. (Can be made 1 day ahead. Chill uncovered until cold. Cover and keep chilled.) Rewarm soup over medium heat, thinning with more broth if desired. Season with salt and pepper. Divide soup among bowls and serve.

Notes

Can be DF if you exclude whipping cream.