Italian Harvest Soup

Set the table and gather ’round for a big bowl of this Whole30-friendly Italian Harvest Soup!

Soup is the best

When the air turns chilly and the wind starts to blow everyone in my family loves to tuck into a steaming bowl of soup made with simple ingredients and nourishing broth. This Italian Harvest Soup originally appeared in the Winter edition of our now retired Simply Nourished 14-day Real Food Reboot book and quite frankly, I’d forgotten just how comforting and delicious it was until now!

I’ve affectionately termed this soup “harvest” soup for the simple vegetables it features – potatoes, carrots, mushrooms, kale and onions. These are typically the last crops to come in before the first hard frost of the season. However, many of you may be sitting on piles of winter squash, turnips or chard so feel free to substitute some of these for the vegetables listed in the recipe. What really makes this recipe shine is the Italian sausage so don’t skimp there. I’ve used a mild sausage here but you can certainly use a hot Italian sausage if that’s your thing.

If you’re looking to keep this Whole30-compliant, just be sure to read the label on the sausage to be sure it’s sugar-free. You can also use bulk Italian sausage that you’ve crumbled and cooked in a skillet before adding to the soup.

Double up

I think that there is nothing better than a freezer filled with pre-made soup during the cold winter months so I suggest doubling this recipe and freezing half for another meal. If you pack a lunch each day, consider packing the cooled soup into small freezer-safe containers with lids to create individual portions that can be defrosted in the fridge overnight or by submersing them in hot water for a few minutes. I love glass mason jars for this purpose so I don’t have to worry about questionable substances leaking from the plastic into the soup. Just be sure to use the pint and half-pint jars for freezing as larger jars are prone to breaking when frozen. To reheat, simply pour thawed soup into a small pan and heat over medium-high heat on the stove until hot (or toss it in the microwave if that’s your how you roll).

Keep Warm!

Soup can be a comforting and welcome change to your lunchtime routine when you’re tired of cold sandwiches and salads. An insulated thermos container is great for those without access to a kitchen and if you preheat the container with boiling water before adding the hot soup, you’ll be guaranteed to have a warm meal to ward off any chill in the air.

Cheese is optional...

Though incredibly glorious if you’re not avoiding dairy or doing a Whole30. Just a few sprinkles of salty parmesan is all you need to take this soup over the top.

Don’t wait another day, this Italian Harvest Soup needs to on your table and in your bowl!

Trust me.

Recipe

★★★★★ 4.8 from 6 reviews

Italian Harvest Soup

A warming soup featuring hearty fall vegetables and sweet Italian sausage for a warm and satisfying meal. Feel free to double this recipe so that you have plenty of leftovers to enjoy in the days to come or to have on stock in your freezer.

Prep: 15 minsCook: 40 minsTotal: 55 mins

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Servings: Serves 6

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Ingredients

• 1 pound mild or hot Italian sausage links (or Pederson’s Natural Farms Italian Sausage)
• 2 Tbsp. ghee or olive oil
• 1 medium onion, diced
• 2 large carrots, peeled and thinly sliced
• 2 large celery ribs, diced or thinly sliced
• 8 ounces cremini mushrooms, sliced
• 4 cloves garlic, minced
• 1 pound red or yukon gold potatoes, cut into ½-inch cubes
• 1 tsp. dried Italian seasoning, or more to taste
• ½ tsp. salt, plus more to taste
• ¼ tsp. black pepper
• 8–10 cups chicken broth, depending on how ‘brothy’ you like it
• 1 small head kale, washed and torn into small pieces

Instructions

1. Place a large pot over medium-high heat and add ghee or olive oil. When oil starts to shimmer, add onions, carrots, celery and mushrooms and cook, stirring occasionally, until onions and mushrooms are soft (about 8 minutes).
2. Add garlic, Italian seasoning and black pepper and continue to cook an additional 30 seconds or until fragrant.
3. Add broth and potatoes and bring to a boil. Cover, reduce heat and simmer until potatoes and carrots are tender, about 25-30 minutes.
4. While the soup simmers, cook sausage links in a skillet. Cool slightly then slice into rounds.
5. When potatoes and carrots are tender, add cooked sausage and kale. Stir and simmer additional 3 minutes or until sausage is warmed through and kale is wilted
6. Remove from heat and serve with chopped parsley and/or parmesan cheese, if desired.

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Nutrition Information

• Serving Size: 1/6 recipe
• Calories: 230
• Fat: 9g
• Sodium: 530mg
• Carbohydrate: 23g
• (Fiber: 3g
• Sugar: 4g)
• Protein: 14g

Dietary

Dairy-FreeEgg-FreeGluten-freeGrain-FreePaleoWhole30

© The Real Food Dietitians

Recipe By: The Real Food Dietians

 What’s your favorite soup? Share in the comments below!

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