Gluten free sausage soup with shredded parmesan on top, in a white pottery bowl, with a stoneware plate underneath and a spoon to the right. There is a navy blue tea towel with a floral print in the background, a wooden ramekin of shredded Parmesan cheese and a pot of soup to the side.

Roasted Sausage & Vegetable Soup (GF)

5.0 from 2 votes

I started making this soup over three years ago and have been modifying and making little tweaks to the recipe ever since. I love this version of it and am really excited to share it with you! Don’t let it scare you off if you don’t like sausage because the sausage gets added in at the end and you can definitely substitute something else if you’d prefer.

I make this soup gluten free using Arborio rice. If you are wanting to keep in gluten free, just be sure to check the ingredients on your sausage and stock. If you’d like an alternative that isn’t gluten free, I’ve made this several times with pearl couscous and it’s so good! The pearl couscous doesn’t need as much time as the Arborio rice, so don’t add it in the beginning of the recipe. Just make the soup as indicated below (skipping the step where the Arborio rice is added) and then near the end, add in 2 1/2-3 cups of pearl couscous. Allow the couscous to cook for 6-8 minutes and then add in the baby spinach last. If using pearl couscous, I would reduce the 5 cups of water that go in after the stock to 4 cups.

If sausage isn’t your thing and you want to try a different type of meat, you could use small cooked beef or chicken meatballs. Another great option would be pulled or rotisserie chicken. If you want to make the soup vegetarian, you could add in your favorite meatless sausage, or you could go in a different direction and add one to two cans of rinsed beans. Kidney beans, white beans, or pink beans would be my suggestions. This soup would also work really well as the base to add more vegetables to. You could add in sliced zucchini and summer squash towards the end and let it cook for about 10 minutes before adding the baby spinach at the end.

This recipe makes a nice, big pot of soup. It serves 10 and the leftovers are even better! You’ll notice that the Arborio rice will take in some of the broth, so you can either add some water to the soup as you reheat, or you can leave it and enjoy a thicker soup on day two.

As seen on instagram here.

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Roasted Sausage & Vegetable Soup (Gluten Free)

Recipe by Sarah
5.0 from 2 votes
Course: Soups, Dinner, LunchCuisine: AmericanDifficulty: Easy
Servings

10

servings
Prep time

30

minutes
Cooking time

1

hour 

30

minutes
Calories

212

kcal
Total time

2

hours 

This is a hearty and delicious soup that’s perfect on colder days. You could easily skip the sausage and substitute something else if sausage isn’t your favorite.

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Ingredients

  • Roasting the sausage:
  • 1 package sweet Italian sausage (6 sausages)

  • 1 tsp Italian seasoning, see notes

  • 1/2 c water

  • Making the soup:
  • 1 tbsp extra virgin olive oil

  • 1 diced yellow onion

  • 4 cloves garlic

  • 1 c Arborio rice (uncooked)

  • 1 quart gluten free stock, see notes

  • 5 c water

  • 1 tsp salt, see notes

  • 1/4 tsp pepper, see notes

  • 2 tsp dried basil

  • 2 tsp dried oregano

  • 1/4 tsp spicy paprika

  • 11 chopped Roma tomatoes

  • 6 oz tomato paste (one small can)

  • 4 c fresh baby spinach

  • Topping:
  • 2 tsp freshly shredded Parmesan per bowl (optional)

Directions

  • Preheat oven to 425 degrees F and set a rack in the top third. Place sausages in an oven-safe dish and season with your favorite Italian seasoning. You can use salt + pepper, basil, oregano, rosemary, etc. if you don’t have a pre-mixed Italian seasoning. I also add 1/2 c of water to the baking dish to help the sausages not burn to the bottom.
  • Once the oven is heated, roast your sausages. I usually roast them for 20 minutes, turn them over and then roast for an additional 20 mins. I prefer my sausages to be more well done. Once they are don’t set them aside to allow them to cool while you work on the soup.
  • While the sausages are cooking, prepare your vegetables. Dice the onion, mince the garlic, and chop up the Roma tomatoes.
  • Set a soup pot on the stove over medium heat. Heat the olive oil and once it’s hot, add the onion and garlic. Cook, stirring frequently, until the onion and garlic just start to brown.
  • Pour in Arborio rice and cook, stirring frequently, for about 2 mins. The rice should be just starting to toast a bit and get golden in color.
  • Pour in the stock and 5 cups of water and stir.
  • Add seasonings and stir.
  • Carefully pour in the chopped Roma tomatoes and stir in the tomato paste.
  • Bring the pot to a simmer and allow it to simmer for 15-20 minutes. It can simmer longer, but it doesn’t need to.
  • While the soup simmers, cut up the roasted sausages. I like to cut each sausage in half the long way and then slice them into thin slices.
  • Once the soup has simmered long enough for the Arborio rice to be tender, add the sliced sausage to the soup. Taste to see if seasonings need to be adjusted. I usually add a little more at this time.
  • Once the seasonings are all set, turn off the heat and add the baby spinach. I like to add a lot because it wilts down so much. I usually do four good sized handfuls. Stir the soup until the spinach wilts into it.
  • Ladle the soup into bowls and top with freshly shredded Parmesan cheese.

Equipment

Recipe Video

Notes

  • I use this seasoning for the sausages.
  • I prefer to use chicken stock when I make this soup, but beef stock or vegetable stock will work perfectly! If you are wanting your soup to be gluten free, just double check your stock label.
  • I use Better Call Sal seasoning for this, but any salt will work! My recommendation would be pink Himalayan sea salt, kosher salt, or plain sea salt.
  • For the pepper, it’s really hard to say what the exact measurement is because I use a pepper grinder. I usually add it and then near the end, I taste it and see if more seasonings need to be added.

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