When you think of noodles in a soup, you think of semi-bland chicken noodle soup that you eat when you’re sick.
This was nowhere near that standard.
She has flavor. She has texture. She has grace! I was worried about the noodles becoming too mushy or you won’t be able to see any of the other ingredients besides noodles. I think the ratio of noodles to vegetables worked out well.
I can say that since the noodles will soak up the extra sauce when you put it in the refrigerator for leftovers when you go to reheat the leftovers it may look more like a pasta dish than a soup dish. That’s what happened to me. But, do not be disappointed, it still tasted great.
This is why the estimation of broth is 6 to 8 cups. If you want it soupier, add more broth!
The origin of this soup came about when a friend asked me for some soup recommendations that he could freeze in case he got sick.
He mentioned that he enjoyed the Sausage, Potato, and Spinach Soup.
I also said he should try a soup with more vegetables in it to help boost his immune system if that were to happen. Although, I didn’t sell him on that idea. I still managed to come up with this tasty dish!
Originally, I was going to put potatoes in this soup but I thought that may be too similar to the same I said earlier. Instead, I used cauliflower to bulk up the soup.
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Prep Time: 10 minutes Cook Time: 25 minutes
What You Will Need:
1 lb Hot Italian Sausage (I used turkey)
1 Tablespoon of Olive Oil
1 Red Bell Pepper, chopped
2 Celery Stalks, chopped
1/2 Cup of Carrots, chopped
1 Cup of Red Onion, diced
3 Cups of Cauliflower, cut into bite size pieces
1/2 Cup of Corn (I used frozen)
3-4 Cloves of Garlic
4 Cup of Chicken Broth
1/2 Teaspoon of Oregano
1/2 Teaspoon of Basil
1/2 Teaspoon of Parsley
1 Teaspoon of Salt (adjust accordingly)
1/2 Teaspoon of Ground Pepper
Heat the olive oil in a large pot or dutch oven. Add red bell pepper, celery, carrots, and red onion. Cook until the mixture begins to soften.
Add Sausage and cook until the sausage has browned.
Then dump in the garlic as well as the oregano, basil, and parsley. Let it cook until the garlic becomes fragrant.
Pour in the chicken broth. Heat until it comes to a boil. Add Cauliflower and cook at medium heat until tender. This will take between 10 to 15 minutes depending upon the size of your cauliflower pieces.
Bring the heat down to low and add the corn. Let corn cook through until heated. This should only take 1 to 2 minutes.
Serve and Dobrou Chut’!
Optional: Add Parmesan Cheese to this soup! It may take away from the nutritional aspect but it’s too good!
During my exploration of Keto-friendly soups, I came across this decadent soup.
When I was on my search for keto-friendly soups, this one popped up. (Check out my other soup that’s also Keto friendly). It’s luscious, savory, and cheese-filled. Sounds like the perfect combination.
There are not too many vegetables to chop, the sausage brings a lot of flavors, and I get to use my instant pot.
Yes! An instant pot! I love my instant pot. You can make anything in it… in an instant. It’s a great tool for the kitchen. In fact, if you buy an instant pot you don’t need a slow cooker because an instant pot has that function. One less appliance for your house.
Soups are wonderful because you can add whatever you have in the fridge.
In this case, I added green peppers because I needed to use the green pepper before it went bad. It did look like a soupy Christmas pageant. But, it added texture to the soup. You could also add spinach at the end if you wanted to throw in some more veg power.
If you enjoy this recipe, please give it a like down below! If you make this recipe, share it with me on Instagram and Facebook!
PrepTime: 10 minutes Cook Time: 15 minutes
What You Will Need:
1 lb Italian Sausage
1 medium White Onion, diced
4 to 5 Cloves of Garlic, minced
8 oz can of Tomato Sauce
1 teaspoon of Italian Seasoning
4 medium Roma Tomatoes, diced
1/2 cup of Cream Cheese
1 cup of Chicken Broth
1 cup of Heavy Cream
1/4 of Parmesan
Brown sausage in Instant Pot using the Saute setting.
Add diced onion and minced garlic to Instant Pot and allow to cook down for 3 to 5 minutes until onion starts to become translucent.
Turn off Saute setting.
Add Roma tomatoes, tomato sauce, chicken broth, cream cheese, and Italian seasoning. Stir until combined.
Using the manual pressure option, set the timer for 5 minutes and use the quick release once the 5 minutes are complete.