Healthy Harvest Soup

I made this soup the other night because it’s been rainy and chilly here in Southern California. It was light and healthy, and it had great flavor. I loved being tucked inside with my family eating a steaming bowl of soup made with simple ingredients and nourishing broth.

I think this soup would be perfect to pack in a thermos for lunch or to double and freeze half for another meal.

  • – 1 lb mild or hot Italian sausage links (I used small sausage meat balls. I’m sure you could use any kind of meat, but I believe it was so flavorful because of the sausage)
  • – 1-2 Tbsp oil (I used olive oil)
  • – 1 medium onion, diced
  • – 2 large carrots, thinly sliced
  • – 2 large celery ribs, diced or thinly sliced
  • – 8 oz mushrooms, sliced
  • – 4 cloves garlic, minced
  • – 1 lb potatoes, cut into ½-inch cubes (I used red) – and if you are doing the Keto Diet, just leave the potatoes out.
  • 1 -2 tsp. Italian seasoning
  • ½ tsp. salt
  • ¼ tsp. black pepper
  • 810 cups chicken broth
  1. Sautée onions, carrots, celery and mushrooms in oil in large.
  2. Add garlic, Italian seasoning, pepper,  broth and potatoes – bring to a boil.
  3. Cover, reduce heat and simmer until potatoes and carrots are tender (about 25 min)
  4. While the soup simmers, cook sausage in a skillet. Cool slightly then slice (optional) and add to soup.
  5. Remove from heat and serve with chopped parsley and/or parmesan cheese, if desired.

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