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With only two veggies and pre-cooked sausages, this is a realistic weeknight soup meal that gives you bone broth and creamy goodness! Italian Parmesan Sausage Soup is Primal, Keto (with one easy variation), Low Carb and GAPS! You’ll love how fast and easily dinner comes together and how yummy it is!
Sausage and Veggies
Which sausages to buy? Look at your market for Applegate or some other large link sausage that is pre-cooked, like Mulay’s. Or find a raw, sustainably-sourced mild Italian sausage. (If raw, simmer them whole for 12 minutes; they’re now ready for this recipe.)
The season can dictate the veggies. The basics will stay the same, creamy and comforting; but variations can come as veggies come and go. Fresh green beans work well in this recipe for Primal and GAPS; but frozen work well, too, when they’re no longer in season. Cauliflower is pretty easy to find year round; but feel free to substitute in or add veggies: fennel, celeriac, even stewed tomatoes. For Keto and Low Carb, I love using frozen artichokes in place of the green beans, which is also great for Primal and GAPS, and very Italian. 🙂
Parmesan
Parmesan is that excellent, aged cheese that everyone loves, children and adults alike. The fact that it’s aged means the milk sugar in the cheese, lactose, is consumed. This long step is what makes Parmesan suitable for the GAPS Diet. The aging process makes it easier to digest. The aging process is also what gives it that wonderful, sharp flavor.
Leftovers or fresh …
Leftovers of this soup are great, too. So you can make extra and have more than one super easy soup meal!
Serve soup with a side of whole food probiotics, like fresh sauerkraut, and salad, for living enzymes.
To your health and enjoyment!
- 5 cups bone broth
- 1 head cauliflower chopped into bite-size pieces, including stems
- 1 pound fresh green beans chopped into 1 inch lengths (frozen green beans work, too); use frozen artichoke hearts for Keto version! 🙂
- 12 ounces large mild Italian link sausages, fully cooked halved lengthwise and sliced (creating half circles)
- 1 cup raw cream
- 1/2 cup ground parmesan (or finely grated) asiago and romano are fine substitutes for parmesan
- 2 tablespoons traditional fat such as tallow, lard or butter
- 3 cloves garlic minced or crushed
- 1/2 teaspoon sea salt
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Heat fat in large deep skillet over medium high heat. Add green beans and sea salt. Saute 10 minutes. Add cauliflower, stirring. Saute 5 minutes more, lowering heat to medium as needed to prevent burning.
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Add bone broth, and simmer 15 minutes. Add sausage and garlic, and simmer 5 minutes more.
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Turn off heat. Stir in cream. Serve soup, topping each with parmesan.
Variations- Use other veggies, according to the season: onions, zucchini, winter squash (cube; simmer until tender or pre-bake), stewed tomatoes, fennel, celery root etc.
Renee Kohley says
Ohh I want THAT! The cauliflower is genius! I bet this is so creamy! Thank you for the great dinner idea!
Megan Stevens says
You’re welcome. 🙂
Emily @ Recipes to Nourish says
This looks so delicious, warming and nourishing! I’d love a big bowl of it. It’s been so cold and windy here, this just sounds perfect.
Megan Stevens says
Yay! Thank you.
Andrea Kessel Fabry says
This will work great for my family. We love cauliflower in soup. Adding the cream and sausage sounds delicious.
Megan Stevens says
Thanks, Andrea. Great.
Jessica from SimplyHealthyHome says
I am trying this soon. It looks so good. I love how simple it is.
Megan Stevens says
Me too. Thanks.
linda spiker says
Oh man! I love the addition of sausage and parmesan to the standard cauliflower soup! Lovely!
Megan Stevens says
Thanks, Linda.
Anna @GreenTalk says
My boys love sausage. How would I sub the cheese and cream?
Megan Stevens says
You can sub coconut cream and just leave out the cheese. Or don’t add cream at all. I’ve done both variations for my dairy-free daughter.
Debbie Addington says
Yum! I’m going to make some this weekend to have for my lunch next week. Thanks!
Megan Stevens says
Great, so glad! 🙂