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Dairy Free/ Dinner

Clean Eating Italian Sausage Soup

This is a giant pan of comfort food goodness! So hearty and delicious, perfect for a cosy evening in.

I’ve been enjoying creating some healthier recipes with Eversfield Organic Gluten Free Sausages which I bought from Ocado. They are the cleanest sausages I can find at the moment and I really like them. They have a great little peppery kick to them and are seasoned really well, so add lots of flavour to meals like this one and my Clean Eating Speedy Sausage Bolognese which is a family favourite.

I really love this recipe, although my kids did say that they would love it even more if I had blended up the veggies….. But I think it is perfect just as it is, it’s hearty and chunky and colourful and delicious!

I am a bit of a sucker for fancy/pretty/interestingly shaped wholewheat pasta. When your only main choices are fusilli or penne it does feel a bit exciting when you find something new! So I bought these gorgeous Tubetti Rigati by Dayleford Organic which I found on Ocado, but any shaped pasta will work too. I also used a tin of cherry tomatoes (Mr Organic) for this recipe, but you can use any tinned tomatoes you like.

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Clean Eating Italian Sausage Soup

Clean Eating Italian Sausage Soup

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  • Yield: 4 Servings

This is a giant pan of comfort food goodness! So hearty and delicious, perfect for a cosy evening in.

Ingredients

Instructions

  1. Remove the sausage meat from the cases and divided into 4-6 equal pieces (depending on how big you wanted your sausage meatballs)
  2. Roll the divided sausage meat into balls and set to one side.
  3. In a large saucepan, gently heat up the oil and make sure it is evenly distributed around the bottom of the saucepan.
  4. Turn the heat to low and add the sausage meatballs to the pan, cook for 5 minutes, turning occasionally until evenly browned.
  5. Add the onion and celery and cook for another 5 minutes over a low heat, stirring occasionally to prevent any burning or sticking.
  6. Add the tomato puree and garlic and stir. Pour in the tinned tomatoes and stock and add the spinach cube and oregano. Turn up the heat and bring to the boil.
  7. Once boiling, add the pasta, courgette and peppers and simmer for 10-12 minutes or until the pasta is cooked.
  8. Once cooked, check that the meatballs are done all the way through and serve topped with fresh parsley and basil.

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