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Italian Harvest Soup

Makes 4 servings

Macros: 410 cal, fat 19g, carbs 26g, protein 25g, fibre 5g


1 pound mild or hot Italian sausage links

2 Tbsp olive oil

1 medium onion, diced

2 large carrots, peeled and thinly sliced

2 large celery stalks, diced or thinly sliced

8 ounces cremini mushrooms, sliced

2 tbsp minced garlic

1 pound red or yukon gold potatoes, cut into 1⁄2-inch cubes

1 tsp. dried Italian seasoning, or more to taste

1⁄2 tsp. salt, plus more to taste

1⁄4 tsp. black pepper

8-10 cups chicken broth, depending on how ‘brothy’ you like it

4 cups kale or spinach, washed and torn into small pieces


Place a large pot over medium-high heat and add ghee or olive oil. When oil starts to shimmer, add onions, carrots, celery and mushrooms and cook, stirring occasionally, until onions and mushrooms are soft (about 8 minutes). Add garlic, Italian seasoning and black pepper and continue to cook an additional 30 seconds or until fragrant. Add broth and potatoes and bring to a boil. Cover, reduce heat and simmer until potatoes and carrots are tender, about 25-30 minutes.

While the soup simmers, cook sausage links in a skillet. Cool slightly then slice into rounds. When potatoes and carrots are tender, add cooked sausage and kale/spinach. Stir and simmer additional 3 minutes or until sausage is warmed through and your greens are wilted. Remove from heat and enjoy.

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