Vegetable and Sausage Soup
Hearty and healthy, this is the perfect soup for cold winter days!
Slice of Paleo
Prep Time 20 minutes mins
Cook Time 25 minutes mins
Total Time 45 minutes mins
Course Soup
Cuisine American
Servings 8
Calories 272 kcal
- 1 lb. bulk Italian sausage or breakfast sausage
- 2 tbsp olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 carrots, sliced
- 3 celery sticks, chopped
- 1 turnip, chopped
- 2-3 cups cauliflower, chopped
- 2-3 cups broccoli, chopped
- 4 cups green cabbage, chopped
- 8 cups chicken stock or broth
- 1 tsp salt, plus more to taste
Cook Italian sausage in a large stock pot on medium heat, breaking up the sausage into chunks as it cooks. When browned, remove from the stove and drain into a colander. Set aside for later.
Chop onions and mince garlic. Chop the rest of the vegetables into bite sized pieces.
Heat the oil in a large stock pot on medium heat. Add onion and garlic and cook for 3-4 minutes.
Add rest of vegetables and salt. Stir to coat about 1-2 minutes.
Add stock and cooked sausage and bring to a boil. Then reduce heat to low-medium and simmer for 15-20 minutes, until vegetables are soft. Add more salt to taste.
Store leftovers in refrigerator for up to 3 to 4 days. Or store in the freezer for up to 3 months.
Making vegetable and sausage soup ahead of time:
When soup is done, let cool in the pot for 1 to 2 hours, then cover or transfer to a covered container and store in the refrigerator for up to 3 to 4 days. Warm when ready to serve.
Calories: 272kcalCarbohydrates: 18gProtein: 16gFat: 24gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gCholesterol: 50mgSodium: 802mgPotassium: 708mgFiber: 3gSugar: 8gVitamin A: 2738IUVitamin C: 52mgCalcium: 63mgIron: 2mg
Keyword paleo meal, paleo soup, vegetable and sausage soup