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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!