Creamy Tomato Sausage Soup
This tasty, hearty soup is loaded with a comforting flavor your family will love, especially during the cozy, fall and winter months. It’s loaded with energizing carbs, protein, magnesium, the list goes on and on! Pairs so well with creamy goat cheese, crunchy crackers, and fresh basil, of course. Although, eating with just a spoon is warmly welcomed, since the smooth, comforting flavors are delicious on their own. Simply chop a few things, combine all of the ingredients, and a full meal is ready to be served in just 20 minutes!
Ingredients:
15 ounces pumpkin/sweet potato purée*
14.1 ounces diced tomatoes*
12 ounces tomato paste*
13.5 ounces full-fat coconut milk*
2-3 cups spinach (totally optional)
1 cup red onions, chunked/diced
1 cup mushrooms, sliced
1 heaping cup organic chicken sausage, sliced (I used mild + spicy Italian)
1/2 tbsp of each: minced garlic, parsley, pepper, freshly ground, sage
1 tsp of each: cumin and pink salt
3-4 cups bone broth or water
Directions:
In an Insta or Crock-Pot, combine all four of the canned ingredients well.
Cut the veggies (spinach, onions, mushrooms) and chicken sausage, then fold those in too.
Pour all of the spices and use the bone broth/water to thin the mixture out, as desired.
Stir well, secure the lid, then cook on low heat for just 20 minutes! I used the “soup” setting.
Let cool, it’s hot, then serve with fresh basil, creamy goat cheese, crunchy chips, or simply eat with a spoon right away!
Store leftovers, if any, in the fridge for up to one week, or in the freezer for 3-4 months!
Notes:
*These ingredients are preferably canned.
