Hearty Sausage Soup -- Gluten-free

A good soup stock makes this comforting dish with few ingredients taste great. It’s made with mashed potatoes, kale, sausage and stock. 

If you like thick soups then cut back on the broth. It’s healthy and hearty, and hits the spot on a cold winter night.

To make this gluten-free, check the label on the package of sausage and broth.

8 oz. to 1 lb. sweet Italian Turkey Sausage removed from casings and browned in a few tablespoons of olive oil. You may choose to use another type of sausage other than turkey.

4 – 6 medium red skin potatoes, peeled, cut, boiled, drained, and mashed (I add the water that I cook the potatoes in to the broth, making more liquid and not as thick).

1 to 2 cups of kale, washed and finely chopped in a food processor (substitute spinach or other favorite greens)

4 – 6 cups of soup stock or broth depending upon how thick or thin you like your soup (Turkey broth is great and blends well with the turkey sausage).

Salt & pepper to taste (Some sausage and soup stock can be loaded with salt negating the need to add it).

Combine all ingredients in a medium sized pot and bring to a boil. Add a few mushrooms, thinly sliced carrots, or some leftover veggies to your liking. Simmer for ten minutes until kale and other vegetables have cooked and serve.

Simple Sausage Soup -- Gluten-free

Warm up with this easy to make one pot simple supper when your schedule is tight and you 
are hungry for something hearty and nutritious. No need to add spices or herbs as they are already in the sausage.

In a medium sized pot, sauté until onions are soft and sausage is cooked:

2 – 3 tablespoons olive oil

1 small onion, peeled and coarsely chopped

2 stalks celery, cut into small pieces or coarsely chopped

4 -5 links of sweet Italian Turkey Sausage, squeezed out of casing and broken up (Check to make sure the brand you buy is gluten-free).

6-8 fresh mushrooms, sliced (optional)

Add and bring to a boil over high heat:

1 quart of hearty chicken or turkey broth (unsalted and gluten-free)

2 medium potatoes washed and cut into bit sized pieces

3 carrots peeled and cut into thin rounds

Cook until carrots and potatoes are soft but not mushy, about 10 minutes on medium heat.

Sprinkle with a little dried or fresh parsley.

Serve with whole fresh fruit or a green salad if you have the time and energy to make one!