Italian Sausage Soup

This soup was inspired by one of my best friends, Emma. The original soup has tortellini shells and polska kielbasa, but to make it GAPS legal I simply subbed out the Polish Sausage for some homemade Italian sausage and (sadly..) just left out the tortellinis. For a grain-free version, it gets pretty darn close to the real deal. Summer veggies and Italian sausage combine to make a wonderful savory soup for any occasion.

Remember that the more broth and fats you can take in, the faster your gut will heal. Natural animal fats help rebuild the gut lining and provide essential vitamins and nutrients that boost your immune system and re-establish overall health. Don't be afraid of using natural animal fats!!

 

gaps legal soup

Italian Sausage Soup
Author: Amy MoffatPrep time: 5 minCook time: 45 minServings: 4-6

Ingredients:

1 lb uncooked italian sausage (Emma's family traditionally uses polska kielbasa)
2 cloves garlic, crushed
1 c chopped onion
1 Tbsp pork drippings or ghee
2 c sliced carrots
2 c chopped tomatos
3 tsp parsley
1/2 tsp basil
1/2 tsp oregano
5 c beef broth
8 oz strained Pomi tomatos
1/2 c zucchini, cut into small chunks

Directions:

Brown sausage in a skillet, then transfer it to a large saucepot
Saute onions and garlic in the skillet until fragrant, about 3 to 4 minutes
Transfer to the saucepot along with the rest of the ingredients EXCEPT the zucchini
Bring to a boil, reduce heat, and simmer for 30 minutes
Stir in zucchini and simmer for another 10 minutes

*when cool, add some homemade sour cream. It is DELICIOUS with some homemade sour cream. Seriously, you won't want to miss out on the heavenly goodness of adding sour cream;)

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