Warm Up All Winter Long With Italian Sausage Soup

This sausage soup is sweet, salty and sure to keep your insides nice and toasty all winter long. An added bonus? It's easy to make!

sausage soup

*Recipe excerpted from Healing Bone Broth Recipes, by Sharon and Reb Brown of Bonafide Provisions

This is a recipe we served in our restaurant. It is super-easy to whip together and can be a meal all by itself. The tomatoes give it an acidic kick, while the carrots, zucchini and Italian sausage bring a naturally sweet and salty balance.

Italian Sausage Soup

Serves 4 to 6


1 lb (450 g) Italian sausage
1 clove garlic, minced
2 cups (480 ml) Bonafide Provisions Beef Bone Broth
1 (14-oz [395-g]) can Italian-style stewed tomatoes
1 cup (120 g) carrots, sliced
¼ tsp sea salt, we recommend Selina Naturally Celtic
¼ tsp ground black pepper
2 small zucchini, cubed
2 cups (60 g) spinach, packed, rinsed and torn


In a stockpot or Dutch oven, brown the sausage with the garlic. Stir in the broth, tomatoes and carrots, and season with salt and pepper. Reduce the heat, cover and simmer for 15 minutes. Stir in the zucchini. Cover and simmer for another 15 minutes or until the zucchini is tender. Remove from the heat, add spinach and cover, allowing the heat from the soup to cook the spinach leaves. The soup is ready to serve after 5 minutes.