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. Set aside on a plate.
- Add the olive oil to the saucepan, then add the mushrooms and garlic. 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. Add the sausage back to the soup. 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. Check Whole Foods or your local butcher for a compliant option.
- Don't have beef broth? No worries! I like the flavor this adds, but you can also use chicken broth. Or even substitute half water.
- Want to make ahead and freeze for a rainy day? 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