Italian Parmesan Sausage Soup — Primal, Keto, Low Carb, GAPS

Italian Parmesan Sausage Soup is Primal, Keto and GAPS-friendly. You'll love how fast and easily dinner comes together and how yummy it is!

Course DInner, lunch, Soup

Cuisine American, Italian

Keyword gaps diet, gluten-free, Italian, keto, low carb, parmesan, primal, sausage, soup

Prep Time 20

Cook Time 20

Total Time 40

Servings servings

Calories 301kcal

Author Megan

Cost $10

5 cups bone broth or other broth
1 head cauliflower chopped into bite-size pieces, including stems OR cauliflower rice
1 pound green beans fresh or frozen, chopped into 1" lengths
1 package frozen artichoke hearts
12 ounces large mild Italian link sausages, fully cooked halved lengthwise and sliced (creating half circles)
1 cup cream (For GAPS, use fully fermented sour cream or coconut cream.)
1/2 cup ground parmesan (or finely grated) asiago and romano are fine substitutes for parmesan
2 Tablespoons traditional fat such as bacon fat, lard or butter
3 cloves garlic minced or crushed
1/2 teaspoon sea salt + freshly ground black pepper, to taste

Heat fat in large deep skillet over medium high heat. Add frozen artichoke hearts and sprinkle in sea salt. Allow to fry for 2 to 3 minutes, then sauté (move them around in the pan) for 5 minutes. Add green beans (okay if they're still frozen). Sauté 5 minutes. Add cauliflower, stirring. Sauté 5 minutes more, lowering heat to medium as needed to prevent burning. (Optional: If you love herbs, you can also at this point add up to 2 teaspoons of Italian herbs, and sauté them in: basil, oregano, thyme and sage are all good.)
Add bone broth, sausage and garlic and simmer 5 to 15 minutes, depending on how cooked you like your veggies. (Frozen veggies actually take less time to cook because they've been pre-cooked, so allow more time for fresh veggies.)
Turn off heat. Stir in cream. Serve soup, topping each with parmesan.