A hearty soup made with seasoned ground turkey or pork, vegetables, and gluten-free pasta, this Low FODMAP Italian Sausage Soup will warm you right up.
Now that daylight savings has ended, it gets dark so quickly and the weather has really cooled down. I guess I’m ready for winter. I love fall and wish it was a longer season, but this year it seemed even shorter than usual. Summer hung around far too long and then it got cold pretty quick. I’m not a huge fan of winter, but I do like it better than summer, that’s for sure! Maybe I’m weird like that, but I find summer hot, sweltering, sticky and sweaty. Yuck. I love being inside with the fireplace on, some hot tea in my hands and a pug on my lap while it’s freezing outside. Some soup on the stove would round out that scenario just fine.
I think this Low FODMAP Italian Sausage Soup fits the bill for warming up a cold day. It’s made with my Low-FODMAP Italian Seasoned Sausage, using ground turkey. It’s really very easy to make, especially if you have some chicken stock in your freezer or if you are trying the new soup bases from FODY Foods. This recipe is designed for homemade unsalted chicken stock or broth, so if you do use the FODY Soup Base, be sure to omit the salt I have listed, or just add it to taste.
I hope you enjoy this soup and that it warms you up on a cold day!
You may like these other low-FODMAP soup recipes from my collection:
Low FODMAP Italian Sausage Soup
Ingredients
- 1 recipe Low-FODMAP Italian Seasoned Sausage
- 6 cups Low-FODMAP Chicken Broth or Stock*
- 1 1/3 cups zucchini (about 1 small, quartered lengthwise and thinly sliced)
- 2 large carrots, thinly sliced
- 1 14.5 oz. can diced tomatoes
- 1 bunch thinly sliced scallions (green parts only)
- 1 cup gluten-free brown rice rotini or spiral pasta
- 1 teaspoon Italian herbs
- 1 teaspoon salt (omit or add to taste if using FODY Soup Base)
- ¼ teaspoon ground black pepper
- Grated Parmesan cheese and parsley for serving
Instructions
- Prepare the turkey sausage according to recipe directions in a large stock pot or Dutch oven. Drain fat and return to pot. Add the remaining ingredients and bring to a boil. Reduce heat to a simmer. Simmer about 15 minutes, or until the pasta and veggies are tender.
- Serve with freshly grated Parmesan cheese and chopped parsley if desired.
Notes
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I am so THRILLED that I found your blog!
What a life changer!
Fantastic! Hope you enjoy my recipes!
I am going to try this tonight, but I will substitute the pasta with just brown rice. I will try to remember to post the results!