Fructose-Friendly Sausage & Potato Soup (Gluten-Free)
Servings: 4-5
Prep Time
10 minutes
Cook Time
50 minutes
Total Time
60 minutes
Ingredients (My Favorite Brands)
2 tablespoons garlic-infused olive oil
1 lb Italian sausage (or make your own with ground pork or chicken)
1.5 lbs baby gold potatoes, chopped into roughly 1-inch pieces
1 can diced tomatoes
4 cups chicken or beef broth
2 tablespoons fresh herbs, chopped (I used rosemary, thyme, and oregano)
1 teaspoon paprika
1 teaspoon crushed red pepper flakes (if your sausage isn’t spicy/adjust to taste)
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup cream or half and half
2-3 cups spinach, roughly chopped
1/2 cup grated parmesan cheese, divided
Instructions
Heat the garlic-infused olive oil in a large pot or Dutch oven. Add the Italian sausage and break into pieces. Cook until browned. Add spices as desired.
Add the potatoes and stir, cooking for 1-2 minutes.
Add the diced tomatoes (with juice) and the broth. Mix in the herbs and spices. Bring to a low boil.
Cover and let simmer for 20-25 minutes until the potatoes are tender. (If you want a faster cook time, cut your potatoes into smaller pieces and you can simmer for less time.)
If you want a thicker soup, you can remove roughly 1 cup of the potatoes and mash or blend them before mixing them back into the soup.
Stir in the cream/half and half and spinach. Let simmer for 2-3 minutes until the spinach wilts. Stir in half of the parmesan cheese.
Serve topped with additional fresh herbs and the remaining parmesan. Enjoy!
Fine with Fructose & Fructans?
Add some chopped onion and garlic when you are cooking the sausage. Serve with warm bread.
Follow me on Instagram @FightTheFructose for more fructose-friendly recipes!
