I can’t think of a better way to warm up than a comforting bowl of Creamy Italian Sausage and Broccoli Soup.
With mornings and evenings steadily getting cooler and we inch towards fall, my spouse had just on request for me: can we eat more soup this year? For someone who resists eating veggies like a 3-year-old refusing broccoli at dinner, Tjay is sure willing to overlook his vegetable misgivings as long as they’re swimming in broth.
This dairy free soup recipe is gluten free, paleo, keto, and Whole30 friendly – gotta love those recipes that check a ton of boxes!
How to make homemade broth
I always try to have broth on hand for spur-of-the-moment soup like this Italian Sausage and Broccoli Soup. The most economical way to do that? Make your own!
Making broth is pretty simple, if not a little time consuming. I try to save broth-making for weekends or other days where I don’t have many appointments and can “set and forget” my broth in the oven.
I don’t have an Instant Pot, but that’s admittedly the fastest way to make broth. So if you’re all about speed, this is one kitchen appliance that will pay for itself within a year of making your own broth.
The first step to making your own bone broth at home is to save your bones! Anytime you roast a chicken/turkey, chicken wings (unless they’re super saucy), remove bones from chicken thighs, make bone-in pork chops…don’t throw out the bones!
I collect my bones in freezer-safe containers until I have enough to make a good-sized batch of broth. This releases me from the pressure of making broth RIGHT after roasting a chicken and lets me collect enough bones when I otherwise wouldn’t have enough.
Then, I toss my bones in a dutch oven with lukewarm water and a splash of apple cider vinegar (helps to draw the minerals out of the bones) and put it in the oven at 325 for 5-6 hours. Strain out the bones, and we’ve got broth! Easy.
Good quality store bought broths
Sometimes, you just don’t have the time to make your own broth. Trust me, I get it! Even though I hoard chicken bones and always try to keep some broth prepped in the freezer, it just doesn’t always pan out.
Thank goodness for the convenience of store bought broth, then! It’s one “packaged” food I can totally get behind – the kind of thing that adds convenience without sacrificing nutrition.
However, as with many things, there are a lot of brands out there with sneaky additives. I was surprised how many brands added sugar to their broths – I mean, why?? Isn’t the point of broth that it’s savory and earthy?
Anyway, I thought I’d round up a few brands I’ve used and enjoy. Always a good idea to keep a few cartons in the pantry for spontaneous soup!
- Kettle & Fire Chicken Bone Broth
- Thrive Organic Bone Broth
- Bare Bones Bone Broth
- Pacific Foods Organic Unsalted Bone Broth
- Saffron Road Traditional Chicken Broth
Tips for making great soup
Soup is hands down one of the easiest meals, but that doesn’t mean there aren’t pitfalls to avoid.
So let’s dish out some advice for awesome soup, shall we?
First thing’s first: use good broth. For a soup like this Italian sausage and broccoli soup, where broth is the base, a flavorful broth makes a HUGE difference. See above in this post for broth tips!
Don’t let the veggies cook too long. Seriously — don’t simmer away the broccoli and mushrooms until they’re mushy lumps of goo floating around your soup. Let them cook for about 2 minutes (which isn’t long!) before checking their status. Remember that the soup will still be hot when you serve it, so those veggies will continue to cook a bit even after you turn the heat off.
Really, if you can tackle those two tips, soup’s a cinch!
More dairy free soup recipes
- Creamy Chicken and Mushroom Soup
- Loaded Potato and Cauliflower Soup
- Silky Butternut Squash and Apple Soup with Toasted Pecans
- Creamy Garlic Mushroom Soup
- Brazilian Fish Stew (Moqueca)
This simple creamy dairy free Italian Sausage and Broccoli Soup makes the perfect comforting meal for cool evenings. Want to mix things up? Add some cauliflower florets with the broccoli or stir in some kale during the last minute of cooking.
- 12 ounces Italian sausage (I like this brand), casings removed if using links
- 1 tablespoon extra virgin olive oil, divided
- 2 cloves garlic, minced
- 1 large white onion, diced
- 1/4 teaspoon dried thyme
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup coconut milk
- 32 oz chicken or bone broth (about 4 cups)
- 1 small head of broccoli, chopped into small florets
- 2 cups sliced cremini mushrooms
- 1/4 cup chopped fresh parsley
- Heat 1 teaspoon olive oil in a large pot over medium heat. Add sausage and cook for about 5 minutes, breaking the meat up into small pieces with a spatula, until cooked through. Transfer to a bowl and set aside for later.
- Using the same pot, increase heat to medium-high. Add the remaining olive oil, garlic, onion, thyme, salt, and pepper. Saute for about 4 minutes or until softened.
- Pour in the coconut milk and broth, scraping any bits off the bottom of the pan. Bring to a boil. Add the broccoli, mushrooms, and sausage, simmering for about 2 minutes until the broccoli is bright green and not completely cooked through. Garnish with parsley and serve immediately.
Keywords: Italian sausage and broccoli soup, soup recipe, paleo, keto