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–+ servings
GAPS Italian Parmesan Sausage Soup in a cream bowl with sausage, green beans, cauliflower, and artichoke hearts

GAPS Italian Parmesan Sausage Soup

A creamy Full GAPS soup with fresh pure-meat sausage, artichoke hearts, green beans, cauliflower, homemade meat stock, cultured sour cream, and aged Parmesan.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 5 servings
Course: Dinner, Lunch, Soup
Cuisine: American, GAPS, Italian
Ingredients Equipment Method Notes

Ingredients
  

  • 12 ounces fresh mild Italian-style pure-meat sausage links meat, natural salt, pepper, garlic and compatible herbs only
  • 2 tablespoons bacon fat, lard, or butter
  • 1 package plain frozen artichoke hearts nothing added
  • 1/2 teaspoon natural sea salt plus black pepper to taste
  • 1 pound green beans fresh or frozen, cut into 1-inch lengths
  • 1 head cauliflower cut into bite-size pieces including stems; cauliflower rice may be used
  • 0-2 teaspoons dried Italian herbs optional total of basil, oregano, thyme, and/or sage
  • 5 cups homemade meat stock chicken or beef
  • 3 cloves garlic minced or crushed
  • 1 cup homemade sour cream cultured at least 24 hours or homemade coconut cream for dairy-free
  • 1/2 cup finely grated aged Parmesan or Romano or Asiago; omit for dairy-free

Equipment

  • Le Creuset Classic 10-quart stainless-steel stockpot or approved stainless soup pot
  • Medium pot for cooking fresh sausage links
  • Approved wooden cutting board
  • Stainless-steel knife
  • Stainless-steel measuring cups and spoons
  • Wooden spoon
  • Stainless-steel ladle
  • Heat-safe wood trivet
  • Neutral ceramic spoon and ladle rests

Method
 

  1. Put the whole raw sausage links in a pot of water, bring to a gentle simmer, and cook through. Lift them out, cool just enough to handle, halve lengthwise, and slice into half-moons.
  2. Heat the animal fat in a large stainless-steel soup pot over medium-high heat. Add the plain artichoke hearts and sea salt. Fry undisturbed for 2 to 3 minutes until the contact sides are golden, then stir and sauté for 5 minutes.
    Artichoke hearts browning in animal fat and natural salt for Full GAPS Italian sausage soup
  3. Add the 1-inch green bean pieces and sauté for 5 minutes.
  4. Add the cauliflower and sauté for 5 minutes more, lowering the heat to medium if the bottom begins to scorch. Stir in up to 2 teaspoons total dried Italian herbs now if using.
  5. Pour in 5 cups homemade meat stock. Add the sliced sausage and garlic. Simmer gently for 5 to 15 minutes, until the vegetables are tender but still recognizable.
  6. Turn off the heat. Stir in 1 cup 24-hour homemade sour cream or homemade coconut cream until the white streaks disappear and the broth is creamy and smooth.
    Full GAPS Italian sausage soup off heat with 24-hour sour cream swirling into the broth
  7. Ladle into bowls. Top the dairy version with the measured aged Parmesan divided among the servings and add black pepper to taste. Omit cheese for dairy-free bowls.

Notes

Full GAPS: Use fresh pure-meat sausage, homemade meat stock, and only dairy forms already introduced and tolerated.
Dairy-free: Use homemade coconut cream and omit the aged cheese.
Yield: Makes 4 to 5 servings. WPRM is set to 5 servings for scaling.
Stock: Chicken meat stock gives a lighter broth; beef meat stock gives a deeper broth. Do not substitute bone broth during the meat-stock period.
Reheating: Warm gently and avoid a hard boil after cultured cream is added.

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