This gluten-free Smoked Sausage and Rice Soup is the perfect easy weeknight meal! It packs in protein, carbs, 4 different veggies, fresh herbs and bone broth. The smoked flavor of the sausage adds tons of flavor to the soup – you won’t believe it’s ready in 30 minutes!
I cannot get enough of zee soup lately. It’s not even cold here, but maybe my acupuncturist is right. She’s been telling me for years to stop eating raw foods like salads and focused on warming, cooked foods. And I have to admit – she’s right! My digestion is thanking me for giving it all of this pre-digested food steeped in broth.
This Gluten-Free Smoked Sausage & Rice Soup was born out of convenience, like most of my recipes. I had a package of our family’s FAVORITE organic, grass-fed smoked sausage links, a bag of Bonafide Provisions Chicken Broth and the old standby veggies: onion, celery, carrot and sweet potatoes.
It’s hard to make a “bad” tasting soup, but I will pass along some of my tips to ensure you love the end result.
How To Make Soup
1. Start with a flavorful base cooked in fat. The base of any soup is usually flavor developed through either caramelization, saute or browning.
2. If your soup contains meat, think about if you want the meat to add flavor to the soup, or if it’s just there to add bulk. In this recipe, we brown the smoked sausage to increase its depth of flavor and allow it to simmer in the soup as the veggies cook.
3. Add more seasoning than you think you need! A sprinkle of salt, pepper and herbs probably won’t cut it, if you really want a stand-out soup. When using dried herbs, add them earlier in the cooking process so they have time to rehydrate. When using fresh delicate leafy herbs like parsley or cilantro, only add those at the end. Heartier fresh herbs like rosemary and thyme should be added earlier in the cooking process with dried herbs to develop flavor.
4. Make sure you’re using the right amount of liquid. I don’t recommend cooking absorbent grains like rice directly in your soup pot. Rice absorbs too much liquid and it’s best to add pre-cooked rice at the end of your cooking time. It will still absorb extra moisture and thicken up the soup, but will leave some broth behind to be enjoyed on your spoon.
5. Finish your soup with a hit of acid. Not that kind of acid, Dad. Something like vinegar or lemon juice to brighten up the flavors so you’re not eating a bland pot of mush.
6. Lastly, don’t overcook your veggies! Not all soup needs to be simmered on the stove for hours on end. Too long of a simmer time can break down veggies like potatoes, carrots and squash far too much.
Ingredients in Sausage & Rice Soup
1. Mirepoix: a fancy French word for the common vegetable base of many dishes which includes onions, carrots and celery.
2. Sweet potatoes: to add bulk and nutrients to your soup. You can use any kind of potato here though!
3. Bone Broth: I don’t use the carton variety of broth which often contains MSG and additives. The only brand I use is Bonafide Provisions Chicken or Beef Bone Broth. It can be found in the freezer aisle of many grocery stores. When you defrost it, you’ll see how gelatinous it is – just like any good homemade broth should be!
4. Smoked Organic Grassfed Beef Sausage: We buy the Kiolbassa brand sausage (from our local Publix), but any smoked sausage will do. The sausage adds a lot of flavor to the soup so don’t skimp on quality!
5. Organic jasmine rice: Did you know organic white rice is easier to digest than brown or wild rice? If you want to make it even easier to digest, soak the uncooked rice in filtered water for 24 hours. You rice will be a bit mushier once you cook it – but this is a good tip for anyone with digestive health issues.
Looking for more Gluten-Free Healthy Soups To Try?
Chicken Pot Pie Soup with Homemade Biscuits by Paleo Running Momma
1 package Kiolbassa organic grassfed beef sausage, sliced into ½-inch coins
2 tablespoons olive oil
1 cup diced white onion
1 cup chopped celery
1 cup chopped carrots
3 cups sweet potato, peeled and cubed into ½-inch pieces
1 tablespoon dried parsley
1 tablespoon dried chives
1 teaspoon sea salt
3 cups chicken or beef bone broth
1 cup filtered water
½ cup coconut cream
1/3 cup chopped fresh parsley
1 tablespoon apple cider or coconut vinegar
1 cup uncooked jasmine rice, cooked using your preferred method*
*make sure the rice is pre-cooked and ready to add in step 6
- In a large cast iron skillet, cook sausage over medium high for 3 minutes per side until nicely browned. Set aside.
- In a large pot, heat olive oil over medium heat. Cook onion, celery and carrots for 5 to 6 minutes until onion is translucent.
- Stir in sweet potatoes, dried parsley, chives and salt, and cook for 2 minutes.
- Add the bone broth, filtered water and coconut cream to the pot and bring to a boil over medium-high heat. Add the sausage to the pot.
- Decrease the temperature to medium-low and cook for 8 to 10 minutes until the vegetables are tender but not overcooked.
- Stir in the fresh parsley, vinegar and cooked rice. Remove from heat and let sit for 5 to 10 minutes to allow the rice to absorb liquid and thicken the soup.
- Ladle into bowls and serve warm.
- I prefer to cook rice in the Instant Pot using a 1:1 ratio of rice and water. In this recipe, you’ll use 1 cup uncooked jasmine rice and 1 cup filtered water.