Italian Sausage Soup the Family Will Love (Paleo + Whole30 friendly)

Hi there! 

Thanks for being here with me!  Today, I am going to share a recipe that has been a family favorite since. . .well, before we were officially a family.  And it all started in Key West.  My hubby and I lived in Alabama for a year and a half while he went to flight school to become a black hawk pilot.  Because we didn’t have our hooligans yet, and no obligations other than his schooling, we took every chance we got to explore the south.  Some of the highlights include Destin, Panama City, Great Smoky Mountains, Savannah, Atlanta, New Orleans, and Key West. 

On our trip to Key West, we experienced so many great moments, including scuba diving, going to the Ernest Hemingway house, and biking the entire island.  We also ate lots of amazing food!!  Oh, the food!  One of the highlights was fried conch, which was delicious!  But there was one place we stumbled upon by accident.  We were biking around the island and getting hungry, but weren’t in an area with a ton of food options.  So we ate at an little Italian restaurant.  I don’t remember much about it, but I ordered the soup. 

AND. IT. WAS. AMAZING!!!!

It was so tasty and seemly simple.  And as someone who comes from a long line of good home cooks, I figured I could replicate it pretty easily.  So as soon as we were home, I gave it a try. 

SUCCESS!!!

And this soup has gone down in Miklos Family History.  It is probably one of my most cooked recipes, and it’s been altered to accommodate our diet changes since that trip to Key West so many years ago.  The original recipe had orzo, but it tastes just as amazing without it.  We don’t even miss the orzo.  We’ve replaced it with cauliflower rice to make it paleo and Whole30 friendly.  So, without further ado, the Italian sausage soup recipe!!

Italian Sausage Soup

*1 lb. Italian sausage (I buy a local brand that has nothin’ but pork and spices)

*1 Tbsp olive oil

*3 cloves garlic, minced

*2 carrots, chopped

*3 stalks celery, chopped

*1 zucchini, chopped

*2 cans fire roasted tomatoes

*1 32 oz. chicken broth

*1 cup cauliflower rice

*Salt and pepper to taste

1.) Brown the sausage in a pot over medium heat.  Remove sausage, draining the fat. 

2.) Pour the olive oil into the pot and sauté garlic, carrots, celery, and zucchini in pot over medium heat until softened.  Add tomatoes and broth, bring to a boil, them simmer for 25 minutes. 

3.) Add the sausage and cauliflower rice, and cook until heated. 

The only thing left to do is enjoy!!