August 11, 2021

Sausage & Vegetable Soup with Noodles

This soup is packed with vegetables, sausage, flavorful broth, and noodles. It’s perfect for chilly winter days. I used Jovial’s cassava pasta, but feel free to use any gluten-free pasta that you love. This makes a large batch of soup, and if you plan on having leftovers, I recommend cooking and storing the noodles separately to keep them from soaking up the broth and turning to mush.

Sausage & Vegetable Soup with Noodles

This sup is packed with vegetables, a delicious broth, and Paleo noodles from Jovial. It's gluten-free and grain free and perfect for a cool day.



  • 1 lb. Italian sausage links, cooked
  • 8 garlic cloves, minced
  • 1 medium yellow onion, small dice
  • 7 C beef broth
  • 3 carrots, cut into 1/4 inch coins
  • 3 small zucchini, diced (about 3 C)
  • 4 C spinach
  • 1 1/2 tsp sea salt
  • 1/2 tsp pepper
  • 1-8oz package Jovial Cassava Fusilli
  • 8oz sliced mushrooms
  • 3 T coconut aminos
  • 2 tsp apple cider vinegar

  1. In a medium pot, fill with water and cook the cassava noodles per the box's directions. Drain, rinse and set aside.
  2. Slice your cooked sausage links into 1/2 inch thick rounds and set aside.
  3. In a large pot on medium-low heat, add the avocado oil, onions, garlic, sea salt, and pepper. Sweat the mixture for about 5 minutes, stirring occasionally.
  4. Add the carrots and mushrooms and continue sweating for an additional 5 minutes. Add in the beef broth, coconut aminos, vinegar, and zucchini. Bring to a boil and continue boiling for 8-10 minutes. All the vegetables should be fork-tender.
  5. Add in the sausage and spinach and continue cooking until the sausage is hot and the spinach is wilted for about 1-2 minutes. Remove from the heat.
  6. To serve the soup, add about 1/2 cup noodles to a bowl and top with the vegetable soup. Store the soup and noodles separately to keep them from soaking up all the broth and turning to mush.


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