A spicy, comforting soup full of sausage and veggies to warm you up this winter. This can also be made in either your instant pot or slow cooker (with instructions for both!). This soup is also naturally free of: gluten, dairy, egg, soy, peanuts and tree nuts and is top-8-free–to work for any and all diets!
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I am a firm believer that one can never have too many soup recipes. As you’ve seen from my collection of other allergy-friendly soups, I need to have soup several times a week to get me through the winter. And, this winter has been especially long and snowy in Utah (insert all sorts of grumbling and moaning). #whydoIstilllivehere
I love Italian sausage in pasta, so I knew that it’s unique boost of flavors would also benefit a soup. My kids love potatoes, and throw in some carrots and you have yourself a hearty soup. Feel free to adjust the amounts of vegetables too–if your family likes more or less.
Another thing that’s fantastic about this soup is that there’s two ways to make it–depending on your preferred method, what kitchen tools you have and how much time you have. I’ve made it both ways and loved it. I can’t even say I have a preference. Well, I guess that’s not true–I don’t have a preference in the end results. But, I’m kind of in love with not having to let something cook all day. I love having a done soup, in less than 45 minutes, with the Instant Pot, since I always forget to put things in the slow cooker. (Don’t worry–this isn’t sponsored!)
Plus, I don’t know about you and your family–but we have been battling cold after cold here! In fact, my son and I even had influenza. Talk about no bueno. For some reason, soups with a rich broth, like this, just make me feel so much better when I’m ill. I think part of why we’ve been sick so often, is because my oldest is in school, catches everything–and then brings it home to us. Hoping all of our immune systems get used to the school germs in the years to come so we don’t get so wiped out every winter. Hope you all are faring better than we have been. If not, and you’re sick–and you need an easy dinner–this will come in handy.
May your soups be comforting, your winters be short and sickness-free. If not, know you have lots of love and empathy from me. Let’s keep slurping up good soups and all hold out until Spring!
Here are a list of frequently asked questions to help you make this soup like a pro!
What kind of potatoes are best for this Potato & Sausage Soup?
I usually do russet, but honestly you can’t go wrong with red potatoes, or yellow potatoes.
Do I need to peel the potatoes for this easy instant pot soup?
You can peel or leave the potato skins on, it’s up to you. Either will work. I usually peel mine since I have picky children. Just be sure you scrub the skins well if you leave them on to get rid of any dirt or debri.
What makes this Potato & Sausage Soup gluten free?
The fact that there are no noodles in this soup (which I find can be rare!) helps this soup to be gluten free. The only other thing you’ll need to check is to read the labels of all store bought ingredients. Though I’ve never ran across canned diced tomatoes or canned white beans to have gluten in them, you just never know. It never hurts to read labels, even if you’ve bought it before, just to make sure their recipe hasn’t changed since the last time you bought it.
What broth do you recommend that is gluten & dairy free?
It can be hard to find an allergy friendly broth. So many have wheat or other allergens snuck in them. I prefer to use Orrington Farms Broth Base. It’s full of flavor, one can lasts a long time, and it’s only two teaspoons to one cup of water. They also have a vegan and beef base too!
What if you don’t have white beans, can you sub it with anything else?
Beans give a nice, additional texture to this soup. You are welcome to use any can of beans you have on hand. I like white for variety (I don’t have a lot of other recipes with white beans in it) and because they’re mild and look well in the bright red broth.
Does this instant pot potato & sausage soup freeze well?
Yes it does. You’ll want to cool it before putting it in any freezer container. You’ll notice when the soup chills, because of the fatty Italian sausage there will be a film that rises to the top. If that bothers you, you can scrape it off before freezing. To eat after freezing, simply thaw and them warm to your liking, being sure to thoroughly stir before serving.
Can you change the amount of vegetables in this slow cooker potato & sausage soup?
Yes! This soup is very flexible. If you’re out of celery, just omit it. If you really love carrots and want to do 3 instead of 2, no big deal. Do you have zucchini in the fridge you need to get rid of? Throw it in there too! Make it as hearty or thin as you like it. My rule of thumb is to make sure you have a good bite to every spoonful, and to not crowd it so that there is still a nice amount of broth.
Now that you know all things potato and sausage soup–get to making it! Enjoy!
More Gluten & Dairy Free Soup Recipes:
Try these other delicious gluten free dairy free soups:
- Instant Pot Dairy Free Loaded Baked Potato Soup
- Instant Pot Gluten & Dairy Free Chicken, Mushroom and Wild Rice Soup
- Allergy Friendly Taco Soup
- Gluten & Dairy Free Thai Coconut Soup
- Potato & Sausage Soup
- Slow Cooker Green Enchilada Soup
- Slow Cooker Pizza Soup
- Gluten Free Vegan Minestrone
- Dairy Free Tomato Basil Soup
- Gluten Free Dairy Free Chicken and Rice Soup
- Dairy Free Crack Chicken Noodle Soup
- *Don’t forget I have an entire winter meal plan too!
Here are a few recommendations from other bloggers too, if your diet is a little more flexible:
- Gluten Free Curried Cauliflower & Broccoli Soup by Salted Plains
- Cheeseburger Soup by The Clean Eating Couple
- 1 Tbsp extra virgin olive oil
- 1 small yellow onion diced
- 1 pound Italian sausage
- 2 potatoes, cubed
- 2 stalks celery diced
- 1 carrot diced
- One 15-oz can diced tomatoes, do not drain
- 1 15-oz can white beans, do not drain
- 4.5 cups vegetable or chicken broth (I use homemade, if you use store bought, look for a wheat free version)
- 1 tsp parsley, dried
- INSTANT POT DIRECTIONS:
- Turn the instant pot to saute and add the oil. Add the onions and cook until soft.
- Next, add the sausage and cook until browned.
- Turn the saute function off, and add the rest of the ingredients--being sure to add put the entire cans of beans and tomatoes--liquid and all.
- Next, lock the lid and turn it to "sealing". Hit "manual" and then use the plus or minus buttons to reach 10 minutes. Once it's done cooking, release the steam, and serve. Garnish with additional parsley if desired.
- SLOW COOKER DIRECTIONS:
- In a saute pan, heat the olive oil over medium heat. Add the onions and cook until soft.
- Next, add the sausage and cook until browned. Drain, if so desired.
- Add the sausage and onion mixture, as well as the rest of the ingredients to the slow cooker--being sure to add put the entire cans of beans and tomatoes--liquid and all. Set on low for 6-8 hours, or high for 4-6 hours. Cook until the potatoes are soft. When ready to serve, garnish with additional parsley if so desired.
Adapted from: Whole Food Bellies
DON’T FORGET TO PIN IT, SO YOU DON’T LOSE IT. BE SURE TO CHECK OUT MY OTHER ALLERGY-FRIENDLY PINTEREST BOARDS.