Whole30 and Gluten Free Sausage and Vegetable Soup


Whole30 and Gluten Free


  • 1 package (4 links) of Compliant Chicken Sausage (I used Aidell’s Chicken and Apple Sausage)
  • 4 cups of chicken stock
  • 1  14.5oz can of organic fire roasted diced tomatoes
  • 1 small zucchini
  • 1 medium sized tomato
  • 1 cup piece of egg plant cut in spears  (does not have to be precise)
  • 1 small red onion
  • 1 Small yellow pepper
  • 1 small red pepper
  • 1 Small green pepper
  • 3 cloves of garlic
  • 1T dried oregano
  • 1T Italian seasoning
  • 1T kosher salt
  • 1T black pepper (freshly ground)
  • 4 large basil leaves
  • 2T fresh parsley
  • 2T extra virgin olive oil


  1. Dice red onion, and 3 peppers finely.
  2. Smash garlic cloves
  3. Add 1T of the olive oil to a hot pan (I use an enameled Dutch Oven)
  4. Sauté the onion, peppers, and garlic in the olive oil
  5. Take the sweet potato and cut into bite sized chunks.  Microwave for 3 minutes to soften a bit.  They will cook the rest of the way through in the broth
  6. Slice the tomato into chunks and the zucchini and eggplant rustically (I chose spears)
  7. Brush remaining olive oil onto vegetables and place on a hot grill pan, flipping once to get grill marks on both sides.  You will want the vegetables still a little al dente before taking them off of the grill pan.
  8. While the grill pan is still hot, take the sausages and cut then into bite size chunks.
  9. Place them on the grill pan just to caramelize a bit (they are already cooked)
  10. Add diced tomatoes to the sautéed veggies
  11. Add the softened sweet potatoes
  12. Add the grilled vegetables
  13. Add chicken stock. Bring  up to a boil
  14. When it comes up to a boil, lower heat and let simmer for 20 minutes.  Add in sausage, oregano and Italian seasoning
  15. Taste the broth and adjust salt and pepper if need be
  16. After 20 minutes, tear the basil, put it in the soup, and let sit while you turn the heat down
  17. Ladle into bowl and top with chopped parsley

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