March 22, 2022
This Italian Sausage Soup is simple to make, insanely delicious, packed with veggies & my family loves it. A creamy but dairy free soup made with sausage, carrots, potatoes, kale and corn!
Let’s Talk Cashew Cream
After a few rounds of Whole30, I grew tired of using coconut cream as a dairy alternate in dishes. While there are lots of great nut milks out there, none truly meet the consistency of a dairy cream.
Cashew cream is easy to make, it’s simply a blend of cashews & water. It is becomes very thick & creamy and makes all recipes extra luscious. If you have a cashew allergy or don’t prefer cashews for any reason, you can sub heavy cream in this recipe or full fat coconut milk. If you use nut pods or any other dairy free milk, I would suggest combining with 1 tbsp of arrow root starch to get that rich thickness in the soup!
CREAMY SAUSAGE AND VEGETABLE SOUP INGREDIENTS
Before we get to the full recipe below, here are a few notes about the ingredients you will need:
- Sausage: We love a mild italian sausage in this recipe, but feel free to sub to any protein you love.
- Veggies: Just a simple mix of onion, garlic, carrots, yellow potato, kale and corn. But feel free to toss in any other favorite soup veggies that you love too. (For example, celery, mushrooms, or even broccoli would be delicious here.)
- Bone Broth You know my favorite: Kettle & Fire. I use it weekly & you can to by using my discount code: EATINGATALTITUDE for 20% off your order
- Seasonings: All you need in this recipe is Italian Seasoning + Salt & Pepper
- Cashew Cream: Cashew Cream is an underated ingredient in the dairy free world. I don’t love the flavor of coconut milk in a dairy free recipe and most of the dairy free milks + Creamers arent’ as thick as their dairy alternative: heavy cream. I find that cashew cream is best for the desired creaminess in a soup like this and it’s so easy as it’s just water + cashews in a blender!
- Greens: getting in our added greens with some kale in this soup, you could also sub spinach!
Kettle & Fire Bone Broth
If you follow me on IG, you know I’m KIND OF OBSESSED with Kettle & Fire bone broth. I love it because:
- It’s Grass Fed, Non GMO + Organic
- Certified Gluten Free, Whole30, Paleo Approved, Keto Friendly (you name it)
Plus I find that it’s much more flavorful than any other run of the mill broth out there. It is a quality ingredient to elevate any recipe with broth & you can use my code EATINGATALTITUDE for 20% off your order on their website. Kettle & Fire
Storage
Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. This soup does freeze/reheat well, just ensure the potatoes aren’t overcooked or they won’t reheat as well.
If you make this recipe, be sure to leave a comment below and rate the recipe! You can also snap and picture and post it on Instagram using the hashtag #eatingataltitude. And of course be sure to follow Eating At Altitude on Instagram. You can also find me on Facebook and Pinterest. xo!
Creamy Sausage & Vegetable Soup (Dairy & Gluten Free)
Ingredients
- 1 tbsp ghee sub avo or olive oil
- 1 lb mild Italian sausage, ground
- 1 C yellow onion, diced
- 5 cloves garlic, minced
- 1 C carrots, diced
- 2 ½ C yellow or russet potato, diced into 1/2 inch cubes
- 1 C Kale, Chopped
- 1 C frozen corn
- 4 C Beef broth
- 2 tsp Italian seasoning
- 1 tsp sea salt
- 1/2 tsp black pepper
- 1 bay leaf
- 1/2 C raw, unsalted cashews sub heavy cream or full fat coconut milk
Instructions
- In a large pot or dutch oven over medium heat, heat the ghee. Add sausage, using your spatula begin to seperate the sausage to create crumbles. Cook Sausage for 3-4 minutes.
- Add onions, carrots & garlic. Cook 3-4 minutes or until onions start to get translucent
- Add potatoes, italian seasoning, bay leaf, salt & pepper. Add the broth & Give the ingredients a little stir. Bring soup to a boil, then lower heat to medium & Cook at a simmer for 20-25 minutes or until the potatoes are fork tender.
- While the soup is cooking, Place the cashews in a high speed blender with 1/ 2 C water and blend until smooth. If you don't have a high speed blender, I suggest softening your cashews before blending by Placing the cashews in a microwave safe dish & covering with water. Microwave for 3 minutes. Draining& then add to blender with a fresh 1/2 c of water.
- When the soup is done cooking – reduce heat to low. Take 1/2 cup of broth from the soup and add it to the blender. Next take 1/2 C of cooked potatoes from the soup and add it to the blender. blend the broth & potatoes with the cashew cream until smooth.
- Add the cream mixture to the soup, along with the kale & corn. Stir to combine and a let the soup simmer for a few minutes while the kale wilts & the corn heats through.
- Serve immediately and enjoy
