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Fall Vegetable & Wagyu Italian Sausage Soup
Fall Vegetable Wagyu Italian Sausage Soup
"This recipe is Paleo and Whole30 Compliant. Fall Vegetables and Fullblood Wagyu Sweet Italian Sausage Soup: This recipe is a perfect fall dinner that is simple to make, and will leave you with leftovers. Even better, this Fall Vegetable, Wagyu Sweet Italian Sausage and Potato soup is Paleo and Whole30 compliant! Please see Double 8 Cattle Company Recipes for more and those similar to this recipe. You can also follow us on Twitter and Instagram for our newest recipe announcements. "
Serves8 People
Preparation Time45 min
Cooking Time1 hr 10 min
Ingredients
- 1 pound Double 8 Cattle Company Fullblood Wagyu Sweet Italian Sausage
- 1 Yellow Onion (medium diced)
- 1 Leek (small diced, white and light green parts only)
- 1 Red Bell Pepper (medium diced)
- 2 Poblano Peppers (medium diced)
- 3 Carrots (medium diced)
- 2 Celery Stalks (diced)
- 1 Zucchini (quartered lengthwise and medium diced)
- 4 Small Yellow Potatoes (small diced) (NOTE: omit potatoes for Paleo-friendly recipe)
- 1 Garlic Clove (minced)
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Heat a large Dutch oven to medium-high heat.
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Add the Fullblood Wagyu sweet Italian sausage in small portions. Use a wooden spoon to break up the sausage into small pieces as it browns.
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Add the diced yellow onion, leeks, red bell peppers, poblano peppers, carrots, and celery. Cook for 5 minutes until fragrant.
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Add the fire roasted diced tomatoes (from the can), beef stock, diced yellow potatoes, minced garlic, and large sprig of thyme.
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Cover the soup, and bring it to a boil over medium heat. Then, reduce the heat to low.
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After the soup has been cooking for 30 minutes, add the diced zucchini.
