Whole30 Hearty Vegetable and Sausage Soup
Savor the comforting flavors of this Whole30 Hearty Vegetable and Sausage Soup, a wholesome one-pot meal that is both nutrient-packed and easy to prepare. Featuring a harmony of vibrant vegetables like zucchini, carrots, and red bell pepper paired with juicy, compliant sausage, this soup is seasoned to perfection with aromatic herbs like thyme and oregano. Simmered in a savory blend of chicken stock and diced tomatoes, and finished with fresh spinach for a burst of green goodness, this recipe is gluten-free, dairy-free, and perfect for anyone following a Whole30 or paleo lifestyle. Ready in just an hour and yielding six hearty servings, it's an ideal choice for meal prep or a cozy family dinner. Garnish with fresh parsley, and you’ve got a warming, soul-satisfying dish that’s as nourishing as it is flavorful.
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Recipe Information
Ingredients
- 1 pound compliant sausage
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 medium carrots, sliced
- 3 celery stalks, sliced
- 1 red bell pepper, diced
- 2 medium zucchini, diced
- 3 cloves garlic, minced
- 1 14.5-ounce can canned diced tomatoes
- 4 cups chicken stock
- 2 cups water
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 3 cups baby spinach
- 0.25 cup fresh parsley, chopped
Instructions
Begin by preparing all the vegetables: dice the onion, slice the carrots and celery, dice the red bell pepper, and dice the zucchinis. Mince the garlic and set all aside.
In a large soup pot, heat the olive oil over medium-high heat.
Add the compliant sausage to the pot and cook until browned, breaking it into small pieces with a spoon, about 5 minutes.
Push the browned sausage to one side of the pot and add the diced onion, carrots, celery, bell pepper, and zucchini. Stir occasionally until the vegetables begin to soften, about 7 to 8 minutes.
Add the minced garlic and cook for an additional 1 minute, until fragrant.
Pour in the canned diced tomatoes, chicken stock, and water. Stir well to combine.
Include the bay leaf, dried thyme, dried oregano, salt, and black pepper. Stir to incorporate the spices.
Bring the soup to a gentle boil, then reduce the heat to low. Let it simmer uncovered for 20 to 25 minutes, or until all the vegetables are tender and the flavors have melded together.
Stir in the baby spinach until wilted, about 2 to 3 minutes.
Discard the bay leaf before serving and garnish with fresh chopped parsley.
Serve warm and enjoy your Whole30 Hearty Vegetable and Sausage Soup!
Nutrition Facts
Calories |
2212 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 143.5 g | 184% | |
| Saturated Fat | 40.1 g | 200% | |
| Polyunsaturated Fat | 6.2 g | ||
| Cholesterol | 307 mg | 102% | |
| Sodium | 6582 mg | 286% | |
| Total Carbohydrate | 102.6 g | 37% | |
| Dietary Fiber | 32.2 g | 115% | |
| Total Sugars | 56.6 g | ||
| Protein | 136.2 g | 272% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 897 mg | 69% | |
| Iron | 25.1 mg | 139% | |
| Potassium | 5148 mg | 110% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
