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Creamy Italian Sausage & Potato Soup

Whole30 & Dairy Free Soup
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 people
Course: Main Course
Cuisine: Italian
Ingredients Method Notes

Ingredients
  

  • 1 tbsp olive or avocado oil
  • 1 Lb mild italian sausage, ground
  • 2 ½ C yukon gold potatoes, diced into 1 in cubes
  • 1 C diced yellow onion
  • 5 cloves garlic
  • 1 14oz can diced tomatoes, drained
  • 2 ½ C chicken broth sub all one flavor broth.
  • 2 C beef broth
  • 2 tsp italian seasoning
  • 1 tsp sea salt
  • 1 bay leaf
  • 1/2 C cashews (for cashew cream) Sub Heavy Cream if not dairy free
  • 2 C raw spinach
  • black pepper, to taste

Method
 

  1. In a large pot or dutch oven over medium heat, heat the oil. Add sausage, using your spatula begin to seperate the sausage to create crumbles. Cook Sausage for 3-4 minutes.
  2. Add onions & garlic. Cook 3-4 minutes
  3. Add tomatoes, potatoes, italian seasoning, bay leaf, & salt. Also add in the 4½ Cups of broth. Give the ingredients a little stir & Cook at a simmer for 20-25 minutes
  4. While the 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.
  5. When the potatoes in the soup of fork tender, Add in the cashew cream & spinach. Stir to combine. Allow the soup to simmer for 2-3 minutes while the spinach wilts.
  6. Serve & Enjoy!

Notes

Kid- Friendly: Deconstruct the soup by removing a few potatoes, tomatoes & sausage for kids 9 month +. 
Extra: If not dairy free, I would also recommend adding in ½ cup parmesan.