November 12, 2018
A rich tomato soup full of vegetables & tasty Italian sausage. Is your mouth watering yet? We are in the thick of soup season, so this is one of many when it comes to my favorite soups. It’s warm & cozy & leaves you feeling satisfied!
This Soup has all the cold weather contenders:
- Italian Sausage – Sub out to keep it vegetarian.
- Onions & Garlic
- Carrots
- Butternut squash
- Russet potatoes
- Warm tomato broth
- Leafy Kale
ADD PASTA – Not Whole30? Boost this recipe by adding 2 cups of gluten free OR gluten filled pasta to this. Follow the cook time instructions on the box of pasta and drop the pasta into the soup when there is that amount of cook time left! Easy!
Serve Up with some warm crusty bread
Whole30 Harvest Italian Soup
Ingredients
- 1 tbsp olive oil
- 1 lb Italian Sausage
- 3 cloves Garlic
- 1 Tbsp Ghee
- 1/2 yellow onion, diced
- 2 carrots, peeled & diced
- 1 lg russet potato, peeled & diced
- 1 C butternut square, peeled & diced (sub Sweet potato, if you prefer)
- 2 Tbsp Italian seasoning
- 1 (6oz) can tomato paste
- 4-5 Cups chicken stock
- 1 C tuscan kale, chopped into small pieces
- optional garnish: Fresh parsley or basil
Instructions
- In a lg dutch oven over medium heat, heat 1 tbsp olive oil. Add italian sausage & brown the meat, 5-7 minutes. Once complete, remove from pan & set aside.
- In the same pan add the ghee. Once melted, add the onions and cook until translucent, about 5 minutes.
- Add the garlic, carrots, russet potatoes & butternut squash (if using frozen don't add until the end). Toss in the italian seasoning, salt & pepper. Add the tomato paste & mix. Allowing the veggies to get coated.
- Add in the chicken stock. Cover and reduce heat to medium low. Simmer for 20 -25 minutes.
- Add Kale & allow to wilt. Garnish & Serve.
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