Smoked Sausage and Rice Soup

Sausage & Rice Soup - Gluten Free



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.


gluten free sausage rice soup



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?

Healing Ginger Chicken Soup with Butter Broth

Thai Lemongrass Chicken Soup

Chicken Pot Pie Soup with Homemade Biscuits by Paleo Running Momma





Gluten Free Sausage & Rice Soup


Kale Pesto Chicken Soup (Paleo/AIP/21dsd/Whole30)

kale pesto chicken soup



This Kale Pesto Chicken Soup is a hearty, flavor-packed, quick & easy one-pot meal! It’s Paleo, grain-free, gluten-free and made with the most delicious homemade kale pesto!


Pesto may be the flavor I crave the most when asking myself the age old question: “What the heck am I in the mood for today?” I try to always follow my cravings. Cravings are our bodies way of signaling to us it needs more of a certain nutrient. You can’t get much more nutrient-packed than fresh garlic, dark leafy greens and pastured chicken with bone broth!


What you need for Kale Pesto Chicken Soup:

  • Zucchini

  • Shallot and Garlic

  • Bone Broth

  • Chicken

  • Cumin

  • Kale

  • Spinach

  • Lemon

  • Basil


The zucchini, shallot and garlic are cooked down to bring out their sweeter flavors and then pureed with the broth to make a creamy, flavorful soup base!


How to make dairy-free Kale Pesto in a food processor:

In a food processor, blend kale, spinach, garlic, shallot, cumin, salt, pepper and olive oil together to make an earthy and bright kale pesto.


If you’re a lover of all things Pesto like myself, be sure to check out the following recipes on my website.

  1. Pesto Chicken Pizza

  2. Carrot & Radish Slaw with Mint-Turmeric Pesto

  3. Butternut “Rice” with Ground Beef and Nut-Free Basil Pesto

  4. Pesto Sweet Potato Pasta with Caramelized Leeks & Roasted Grapes






Kale Pesto Chicken Soup - Paleo, Gluten-Free & Dairy-Free

Instant Pot Turkey & Gravy (Paleo/AIP/Whole30)

instant pot turkey and gravy


Well, well, well. The Instant Pot to the rescue again. Is there anything this thing can’t do? The day I can make ice cream in my Instant Pot is the day I give away every other appliance I own. 


To celebrate the release of The Paleo AIP Instant Pot Cookbook, which is a collection of over 140 recipes from 37 of the best AIP bloggers (including 5 recipes from myself), I am releasing an early holiday-inspired IP recipe! Does anyone else start craving Thanksgiving food early in the season? I don’t see why we only eat such a nourishing meal one time a year. Pastured turkey, bone broth and vegetable-based gravy, roasted root vegetables, and beautiful fall salads.. hello!?


I think EVERY week should be Thanksgiving. Some say it wouldn’t be as special, but I’d rather have my turkey & gravy multiple times a year and wean the special out of the main event. It’s not like I’d be eating pumpkin pie every week, but wouldn’t that be fun?I don’t know about you guys but I’m already planning my Thanksgiving menu. We are celebrating a couple weeks early in Omaha, so on true Thanksgiving it’ll just be our little 4-person household. Rafael counts as a person, and he gets his own plate too. I don’t want to spend all day in the kitchen for just us 4, so I’ll be making a lot of food in the Instant Pot.


This turkey and gravy has all the classic flavors of our favorite holiday staple, except instead of 3 or 4 hours, it only cooks for 20 minutes! The gravy is based off my AIP Chicken n’ Gravy but thinner and has a bit of a different flavor profile (bay leaf, onion) and made from sweet potato. It thickens as it cools, so even if it looks a little thin right in the blender, let it cool just a bit for the perfect consistency.


I used skinless, boneless turkey breast, which is the driest part of the turkey. When covered in gravy, it’s nice and moist and tender. By itself, it is drier than turkey thighs. You COULD brine the turkey for 24 hours in a salt-water brine before cooking in your Instant Pot. I’ll be doing that for Thanksgiving, but even without the brine, it’s still moist enough.


No time for a full-on turkey dinner?!

This 20-minute Turkey & Gravy is a perfect fix!



InstantPot Turkey & Gravy

Prep Time 00:15 Cook Time 00:20 Serves 4


  • Gravy:
  • 2 cups diced yellow onion
  • 1 1/4 cup diced peeled white sweet potato
  • 1 cup homemade bone broth
  • 1 bay leaf
  • 1/2 sprig rosemary
  • 1/2 teaspoon sea salt
  • Turkey:
  • 2 pounds skinless, boneless turkey breast (or breast and thigh combo)
  • 2 teaspoons dried thyme
  • 1 teaspoon dried parsley
  • 1 teaspoon sea salt
  • 1/2 teaspoon dried rubbed sage
  • 1/2 cup homemade bone broth
  • 1 bay leaf


  1. Make the gravy: Add all ingredients for gravy to Instant Pot insert and seal the lid. Set the manual cook time for 5 minutes. When the timer is up, manually release the pressure. Using oven mitts or a thick towel, pour all of the contents of the pot into your blender. Puree on high speed until smooth. Set aside. It will thicken slightly as it cools a bit while you make the turkey.
  2. Make the turkey: Season the turkey on all sides with thyme, parsley, sea salt, and sage. Place in Instant Pot insert in a single layer, if possible. Pour broth around turkey and lay bay leaf on top. Set to cook using Poultry setting (15 minutes).
  3. Serve: When timer is up, manually release the pressure. Slice into 1/2-inch to 1-inch thick slices and serve with gravy.


AIP Jellied Cranberry Sauce

I remember the first year I saw cranberry jelly on our Thanksgiving table. I think we had guests in town and my mom was trying to be welcoming and inclusive. She bought that Ocean Spray brand stuff, opened it using the can opener, and let me run a spoon around the edges of it. It plopped out on the serving plate in a perfect cylinder with those tell-tale ridges. I remember thinking it looked pretty cool, like roller skating rink candy or my Jelly shoes (90’s kid for ya). I was so excited to try it with Lebanese Roast Chicken (my AIP version of that recipe will be up soon!) and stuffing but was SO disappointed in this taste. The bright red color and Jello-y texture was enough to keep me happy though, so I asked my mom to buy it again the next year. No one touched the stuff. Years passed before we had Cranberry Relish on our table, and this time it was the real deal: fresh cranberries, simmered with fresh orange juice, orange zest, and honey. It had a granular texture though, and I really did prefer the gelatin texture of the canned variety but liked the taste of fresh fruit MUCH more. 

This year, my first Thanksgiving on AIP, calls for a combination of the two. Fresh cranberries cooked with BONE BROTH instead of water, plus honey to sweeten it lightly. Grass-fed Great Lakes gelatin helped it gel perfectly. I served it with my AIP Lebanese Roast Chicken & Stuffing this week and it brought me right back to my Mom’s Thanksgiving table. Enjoy just in time for the holidays!

AIP Jellied Cranberry Sauce

Serves 6 | Prep Time 5 min| Cook Time 30 min | Fridge Time 2 hours

12 oz fresh organic cranberries

1 ½ cups bone broth, divided

3 T honey, divided

2 T grass-fed gelatin

Pinch sea salt

2 mandarin oranges, peeled

  1. Place cranberries, 1 cup bone broth, and 2 T honey in a medium saucepan and bring to a boil. Cover and let simmer for 25 minutes. Remove from heat and pour into a high-powered blender.
  2. Warm the remaining ½ cup bone broth in either the saucepan or the microwave until hot but not boiling. Stir in gelatin, remaining 1 T honey, and sea salt. Pour this mixture into the blender with the cranberries and blend until completely smooth.
  3. Pour into a serving dish. Lay mandarin slices on top of the cranberry mixture and place in fridge to solidify, 1-2 hours. Can be made up to 3 days in advance and stored in the fridge for a more developed flavor (my favorite way!)