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Hot Italian Sausage, Clam and Vegetable Soup February 2, 2013

Filed under: GAPS,Recipes — Lauren @ 6:58 pm

After smelling my friends vegetable and sausage soup the other night at her house, she inspired me to make something like it! Without potatoes I’m a little limited (this would be GREAT with potatoes for people who can tolerate them), but the combination of all that went into this soup turned out simply delicious. The hot Italian pastured pork is a definitely a treat for us, as it’s one of the more expensive meats we buy. The flavor it brings to that table is unmatchable though, and well worth the price.


I read a really good post on the benefits of seafood and which are most nutrient-dense, and it was a great reminder to find creative ways to try and incorporate it into more of our meals. Clams are in the mollusks family, which happens to be the most nutrient-dense kind of seafood you can eat. Clams in the store are hard to find without preservatives, so I ordered a pack on amazon, and at less than 2 bucks a can, that’s a pretty cheap way of eating the MOST jam-packed seafood. They add a nice flavor to this soup, but honestly it didn’t make it ‘fishy’ at all. Maybe because the sausage was so overwhelmingly flavorful. This is our first experience with clams, and I am very pleased.




1 lb. hot Italian sausage (pastured preferably) (if you aren’t using ‘hot’ add a pinch of chili pepper)

2 cans of whole clams (w/o preservatives)

1 package of mushrooms (any variety)- washed and chopped coarsely

1 large purple onion- sliced thinly

6 cloves garlic-minced

1 bunch of green kale- chopped coarsely

3 zucchini- sliced into half moons

3 carrots- shredded or rounds

2 C green beans (fresh or frozen)

1 can of diced tomatoes (and juice)

2-3 quarts of homemade beef/fish/pork stock

SPICES: 2 tsp dried basil, 3 T fresh parsley, 2 T fresh thyme, 3 bay leaves, S&P to taste

Parmesan cheese to top soup with


  1. Prepare all vegetables as described above.
  2. Cook sausage on stovetop until firm and slightly browned on low-med heat. Cut into rounds.
  3. Brown clams in remaining sausage grease. Set aside.
  4. Sauté onions and mushrooms in grease (add butter if you need more) for a few minutes until getting softer, add garlic for more 3 minutes.
  5. Add broth to large stock pot, add cooked items, carrots, tomatoes and spices, bringing to a boil. Reduce to simmer for at least 30 minutes.
  6. Approx 10 minutes before you want to serve, add green beans, zucchini and kale.
  7. Test the taste, re-season as needed and serve with parmesan cheese curls (or chunks!!) on top.





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