Potato And Sausage Pesto Soup – (Gluten-Free)

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Happy Monday! I like to start this week with something simple and hearty for dinner. For me, Mondays are the busiest, with planning new recipes and shopping for ingredients, so at the end of the day, the last thing I want to do is make an elaborate dinner, especially after a weekend which is when I go all out making dinner for my family. In this recipe the flavourful sausage is simmered in a pesto chicken broth with carrots, potatoes and corn, so plenty of flavours going on. I have also added cheddar cheese to make this soup rich and velvety. Another cheese that goes well in this soup is mozzarella or provolone. To finish the soup, I added fresh basil for extra flavour. This gluten-free potato and sausage pesto soup is one of those warming soups that is great for just about any night of the week. It’s simple, and it’s quick, and you probably have most of the ingredients in your pantry already. Serving this soup with gluten-free pull-apart soft rosemary rolls or our easy garlic pizza bread finishes this meal perfectly. Check out our gallery of beautiful photos on Instagram or see our latest posts on Facebook and if you try this soup, please leave comments, would love to hear from you 🙂

Ingredients

  • 2 Tbsp. extra virgin olive oil
  • 1 large onion, chopped
  • 1 lb. GF ground Italian chicken or pork sausage (I used spicy Italian sausage)
  • 2 garlic cloves, chopped
  • 3/4 lb. red potatoes, peeled and cut into small cubes
  • 4 medium carrots, diced
  • 1 Tbsp. chopped fresh sage or 1 tsp. GF dried sage
  • 1 GF bay leaf
  • Himalayan salt and GF black pepper to taste
  • 4 cups GF chicken broth + 2 cups water
  • 1/3 cup GF basil pesto, homemade or store-bought
  • 1 Tbsp. pure tomato paste
  • Juice of 1 lemon
  • 2 cups corn kernels
  • 1 1/2 cups shredded cheddar cheese
  • Fresh basil for serving
  • Instructions

  • Heat the olive oil in a large pot over medium-high heat. When the oil shimmers, add the onion, sausage and garlic, and brown all over, about 5 minutes. Reduce the heat to low, add the potatoes, carrots, sage, bay leaf and season with salt and pepper. Cook another 3 minutes stirring often
  • Add the broth, pesto, tomato paste and lemon juice. Cover and simmer over medium heat for 15 - 20 minutes, until potatoes are tender
  • Stir the corn and cheese into the soup, cooking another 5 minutes. Taste and season with salt and pepper as needed
  • Serve with fresh basil


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