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Creamy Italian Sausage & Pasta Soup (Dairy Free & Gluten Free)

Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course dinner, Main Course
Cuisine soup
Servings 6 people

Ingredients
  

  • 1 tbsp olive or avocado oil
  • 1 lb mild italian sausage, ground
  • 2 C. gluten free pasta
  • 1 C. yellow onion, finely diced amount 1/2 onion
  • 5 cloves garlic, minced
  • 1 14 oz can fire roasted diced tomatoes, drained
  • 3 C chicken broth
  • 3 C beef broth
  • 2 tbsp Italian Seasoning
  • 1 bay leaf
  • 1/2 C cashews (for cashew cream) Sub 1 C. heavy cream if not dairy free
  • 2 C raw spinach
  • 1 tsp salt
  • 1/2 tsp pepper

Instructions
 

  • In a large pot or dutch oven over medium heat, heat the oil. Add sausage, using your spatula begin to separate the sausage to create crumbles. Add in Onions Cook Sausage and onions for 3-4 minutes or until sausage is fully browned & onions are translucent.
  • Add in garlic. cook for an additional minute.
  • Add tomatoes, italian seasoning, bay leaf, & salt. Also add in the broth. Give the ingredients a little stir & bring to a boil. Cook at a simmer for 10 minutes.
  • Add in the 2 cups of gluten free pasta. And cook for time disclosed on the box.
  • While the pasta and soup is cooking. Place the cashews in a microwave safe dish & cover with water. Microwave for 3 minutes .Drain the Cashews. Place cashews in a blender to create the cashew cream. Add 1/2 C. fresh water & Blend until smooth.
  • When the cook time has finished on the soup. Add in the cashew cream & spinach. Stir to combine. Allow the soup to simmer for 2-3 minutes while the spinach wilts. Serve & Enjoy!

Notes

Gluten free pasta can soak up a lot of the broth when stored over night. When reheating extra broth.