Sausage and Winter Vegetable Soup with Rosemary Bacon Croutons (low FODMAP)

10 Minutes prep • 30 Minutes cook • Low FODMAP • Gluten-free • Serves 6 • Ok to make ahead: Steps 1-4

There’s nothing like a hearty bowl of soup to warm you up on a chilly day. This soup is a wonderful combination of flavors and colors and it will warm you from the inside out. The “sausage” in the soup is my special combination of seasonings blended with ground chicken so you can enjoy it without consequences. The rosemary bacon makes a delicious topping in place of croutons. This soup is easy to make and even tastes better the second day—so make it ahead and save some time.

Ingredients

2 tablespoons garlic-infused olive oil

1 pound ground chicken

2 1/2 teaspoons sausage seasoning (1/2 teaspoon each Thyme, Rosemary, Marjoram, Basil, and fennel seed)

1 bunch green onions (green part only), chopped

3 medium carrots, chopped (omit or swap 1 cup chopped kale for lower carb version)

1 red bell pepper, chopped

1 tablespoon fresh (or 1 teaspoon dry) rosemary, chopped

1 tablespoon fresh (or 1 teaspoon dry) thyme, chopped

1 teaspoon dry oregano

1/2 teaspoon crushed red pepper flakes

1 teaspoon Kosher salt

1/2 teaspoon black pepper

3 tablespoons tomato paste

28 ounces crushed tomatoes

4 cups low FODMAP chicken broth I use Whole Foods Organic 365 chicken broth or Gourmend low FODMAP Organic Chicken Broth (use code IBSGC15 for 15% discount)

1/2 cup dry white wine such, as Chardonnay, Pinot Grigio, or Sauvignon Blanc

1 Parmesan rind (optional but a great flavor enhancer)

3/4 cup dry gluten-free orzo pasta (you may use another pasta, or cooked white or brown rice) - omit for lower carb version

Chopped kale or fresh thyme leaves, for serving

1/2 cup parmesan cheese, shaved, for serving

Ingredients: Rosemary Bacon

4 slices thick cut bacon, chopped

1 tablespoon fresh rosemary, finely chopped

Directions

(1) Prepare: Chop the green onions, carrots, rosemary, and kale.

(2) Cook the “sausage” and vegetables: Heat the olive oil in a Dutch Oven or large skillet over medium heat. When the oil shimmers, add the ground chicken and break up and cook until just cooked through (about 5 minutes). Add the sausage seasoning, green onions, bell pepper, and carrots and cook for a couple of minutes, stirring frequently. Stir in the rosemary, thyme, oregano, red pepper flakes, and salt and pepper. Cook for another 2-3 minutes.

(3) Make the soup: Add the crushed tomatoes, tomato paste, chicken broth, bring to a boil, add the white wine, and then turn down to a simmer. Simmer, uncovered, 15 minutes. Add the chopped kale and the orzo and cook another 15 minutes until the orzo is al dente, stirring often.

(4) Make the rosemary bacon: While the soup is cooking, cook the bacon in a skillet over medium heat until crisp, about 5 minutes. During the last minute of cooking, add the rosemary to the cooking bacon and cook for one minute. Remove the bacon. If there's excess bacon grease, drain off all but about 1 tablespoon.

Make-ahead note: At this point, you may let the soup and the bacon cool, then cover and keep in the fridge for up to 2 days. To reheat, remove from the fridge and cook over medium heat, stirring frequently. Add more chicken broth if it’s a bit thick.

(5) Plate and serve: Serve hot with fresh thyme or chopped kale, shaved parmesan, and rosemary bacon sprinkled on top. Serve some whole grain sourdough alongside for an excellent dipping combination.

Eat and enjoy every bite because you can!

Recipe note: I use Diamond Crystal Kosher salt in all my recipes because it has a wonderful flat and crisp flake that tastes delicious. It is also the least salty salt available so you can use it more liberally as a seasoning than you can table salt or sea salt. If you use another type of salt, you may need to reduce the amount so it is not over-salted. 

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