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Happy Day 10 (or 11) to my January Whole30 crew!! I’m coming at you today with a Whole30 spicy sausage soup recipe from the new Whole30 “Fast and Easy” cookbook that released in December! The new cookbook is a compilation of recipes, and the original form of this is one is from Laura Miner of The Cook at Home Mom. 

I took a poll on our Instagram story and 95% of you said to include this in my favorite soups and slow cooker recipes post even though we hadn’t tried it yet. So I included this Whole30 spicy sausage soup recipe as a favorite, and then I did ya one BETTER and I actually made the soup! Haha Today I am here to bring you the (slightly modified) recipe with a couple of tweaks I made when cooking it.

This Whole30 spicy sausage soup recipe made SO much food and we didn’t even use the full amount of cauliflower that the original called for. My husband Kyle and I each had a HEAPING bowl of this, and we had enough left over to portion out as three separate to-go containers for our lunches!

This dish was surprisingly pretty easy to make; I even made my own sausage for the recipe (don’t worry I included that here too) because I could not find any that were Whole30 compliant. #BettyCrocker haha If you found compliant sausage you can skip the first part of the recipe. But I would highly recommend making your own and following my recipe below because it was the BOMB. In fact, we will now be using this recipe to make sausage on the regular. (I can’t even imagine how delicious it will be as a breakfast sausage)! I should give partial credit where partial credit is due haha- I created this recipe by taking half of an Alton Brown recipe my Dad uses, and half of doing whatever the heck I wanted (which is pretty standard behavior for me in the kitchen).

Instead of getting fresh cauliflower, I used my tried and true Trader Joe’s grilled, frozen cauliflower. Because if I’m taking the time to make my own sausage, something’s gotta give right?! Plus it is absolutely incredible tasting, we always have a bag or two on hand as an easy side! The best part is that the ONLY ingredients are cauliflower and salt! (Read your labels people, there are weird additives and fake sugar in just about everything you would normally think was safe! haha)

I loved this BEFORE we even poured the bone broth in it (yeah, obviously we tried the veggies alone first). Like seriously. It was DELICIOUS. So you could also just cook up some sausage for your breakfast, and then saute some onions, celery, garlic and cauliflower in the pot and save it for your lunches or dinner. I’m always trying to think of how I can save some steps when cooking and that seems like the perfect way- cook multiple meals at the same time! For example, if I need a half an onion for tonight’s dinner, and half for tomorrow’s. What do I do? Chop the entire onion the first night, throw tomorrow’s half in a baggie and that’s one less step for me to worry about tomorrow.

I absolutely loved how this Whole30 spicy sausage soup turned out! You can add more red pepper flakes and cayenne if you’re a spicy kind a guy or gal like me! Or stick with the below and it’ll still have a pretty good kick to it. Bon Appétit!

WHOLE30 SPICY SAUSAGE SOUP

4.5 from 2 votes

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SPICY SAUSAGE SOUP

The spicy sausage is the star of this soup! This is a hearty soup that will fill your belly with spicy warmth and your house with the incredible aroma of garlic and fennel! This recipe is Whole30, Paleo, Dairy-Free, Sugar-Free and certified delicious!

Course Main Course

Cuisine American

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Servings 4 People

Ingredients

SAUSAGE INGREDIENTS

• 1 lbs ground pork
• 1/2 tsp salt
• 1/2 tsp pepper
• 1/2 tsp cayenne
• 1/2 tsp red pepper flakes
• 1 tsp fennel seeds
• 3 tsp Italian mix spices (equal parts rosemary, thyme and sage)

SOUP INGREDIENTS

• 4 cups chicken bone broth
• 4 cups cauliflower florets
• 5 ounces baby spinach leaves
• 1 medium white onion
• 3 stalks celery
• 2 tbsp olive oil
• 2 cloves garlic
• 1/2 tsp black pepper
• 1/2 tsp fennel seeds *optional

Instructions

MAKE THE SAUSAGE

1. Mix all sausage ingredients (spices) together, and combine in large mixing bowl with ground pork.

2. Heat olive oil in large pot on medium until warm.

3. Take 1”-1.5” chunks of pork and place in skillet, so that each piece can begin to brown in the oil. Try not to overcrowd. Note: These do not need to be packed into meatball or sausage patty shapes.

4. Once the pork begins to brown and stick to that pan a little, flip each over and rotate to brown on each side.

5. Remove sausage using a slotted spoon and set aside.

6. *If you are using already prepared sausage, cook and remove from pot the same as directed above.*

MAKE THE SOUP

1. Add the cauliflower, garlic, onion, celery and fennel seeds to the pot you cooked the sausage in. Note: There will be sausage remnants stuck to the pan and that’s okay (and preferred)!

2. Cook over medium heat, stirring occasionally, until onions begin to caramelized and celery softens slightly (about 6 minutes)

3. Slowly stir in the bone broth, while scraping the browned sausage bits from the bottom of the pot.
   

4. Bring to a boil. Then lower heat and simmer for 15 minutes.

5. Use an immersion blender to blend soup until creamy. Note: If you don't have a stick blender, you can carefully (it's hot!) transfer soup to a standard blender and then back to the pot once creamy. 

6. Add baby spinach and prepared sausage to pot.

7. Stir, serve and enjoy!

I hope you guys try this Whole30 spicy sausage soup, and if you do be sure to let us know!! Tag us on Instagram or send us a DM @hashtagsandhandbags, or comment below! We love hearing from you!