Hearty & Allergy-Friendly Potato Sausage Soup: Gluten-Free, Dairy-Free, Instant Pot & Slow Cooker!
Cozy up with a bowl of this incredibly flavorful and comforting Potato Sausage Soup! Packed with savory Italian sausage, tender potatoes, and wholesome vegetables, this recipe is designed to warm you from the inside out, especially during the colder months. Whether you prefer the speed of an Instant Pot or the convenience of a slow cooker, we’ve got you covered with detailed instructions for both methods. Best of all, this delicious soup is naturally free from common allergens including gluten, dairy, egg, soy, peanuts, and tree nuts, making it a fantastic top-8-free option suitable for almost any dietary need or preference.
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There’s something uniquely comforting about a warm bowl of soup, especially when winter weather sets in. As a firm believer that one can never have too many soup recipes, I find myself reaching for them several times a week. This winter, in particular, has brought its share of long, snowy days to Utah, making hearty, nourishing meals an absolute necessity. That’s precisely why this potato and sausage soup has become a go-to in my kitchen!
The rich, robust flavors of Italian sausage are truly a game-changer, not just in pasta, but also as the star of a comforting soup. Its aromatic spices and savory notes infuse the entire broth, creating a deeply satisfying base. My children adore potatoes, and when you combine them with sweet carrots and other fresh vegetables, you end up with a wonderfully hearty and complete meal. One of the best aspects of this recipe is its flexibility – feel free to adjust the quantity of vegetables to perfectly suit your family’s preferences. Love more carrots? Add an extra one! Have some zucchini on hand? Toss it in!
Choose Your Cooking Method: Instant Pot or Slow Cooker
What makes this Potato Sausage Soup even more fantastic is the versatility in how you can prepare it. Whether you’re a fan of the rapid results from an Instant Pot or prefer the “set it and forget it” convenience of a slow cooker, this recipe accommodates both. I’ve personally made it using both methods multiple times and have been equally delighted with the delicious outcome each time. While the end results are consistently excellent, my personal inclination often leans towards the Instant Pot for those busy evenings. The ability to have a fully cooked, flavorful soup on the table in under 45 minutes is truly a lifesaver, especially when I’ve forgotten to plan ahead for a slow-cooker meal. Don’t worry, this isn’t a sponsored endorsement – just genuine appreciation for kitchen tools that simplify life!
Beyond just convenience, this soup has been a true savior in our household, especially during those inevitable cold and flu seasons. It seems like we’ve been battling one illness after another lately, including a particularly nasty bout of influenza for my son and me. During these times, a rich, savory broth like the one in this soup is incredibly soothing and helps immensely with recovery. I suspect part of our frequent sickness stems from my oldest bringing home all sorts of school germs, but we’re hopeful our immune systems will strengthen over time. Until then, having an easy, comforting dinner like this on hand is invaluable. May your winters be short and sickness-free, but if you do find yourself feeling under the weather, know you have my complete empathy and a fantastic recipe to lean on. Let’s keep enjoying good soups and eagerly await the arrival of Spring!
Frequently Asked Questions to help you master this delicious soup!
What kind of potatoes are best for this Potato & Sausage Soup?
For this hearty soup, you have a few excellent options for potatoes. I often opt for russet potatoes due to their classic texture and ability to absorb flavors, but honestly, you can’t go wrong with red or yellow potatoes either. Red potatoes hold their shape beautifully and add a nice color, while yellow (Yukon Gold) potatoes offer a naturally creamy texture. All three varieties will contribute a delicious richness to the soup, so feel free to use whatever you have on hand or prefer!
Do I need to peel the potatoes for this easy Instant Pot or Slow Cooker soup?
Whether to peel the potatoes or leave the skins on is entirely up to your personal preference and the palates of your family. Both approaches work perfectly well! I typically peel mine because my children can be a bit picky about textures. However, leaving the skins on adds extra fiber and nutrients, and many people enjoy the rustic feel it brings to the soup. If you choose to leave the skins on, just be sure to scrub them very thoroughly under running water to remove any dirt or debris before cubing.
What makes this Potato & Sausage Soup gluten-free?
This Potato & Sausage Soup is naturally gluten-free primarily because it contains no noodles or traditional thickeners that often include wheat. Unlike many other soups that might use pasta, this recipe relies on the potatoes and beans for its satisfying texture. However, to ensure it remains completely gluten-free, it’s crucial to diligently read the labels of all store-bought ingredients. While canned diced tomatoes and canned white beans rarely contain gluten, manufacturing processes can sometimes change. Always double-check ingredient lists, even for products you’ve purchased before, just to be certain there haven’t been any recipe alterations or cross-contamination warnings since your last purchase.
What broth do you recommend that is gluten & dairy-free?
Finding an allergy-friendly broth can sometimes be a challenge, as many commercial brands can sneak in wheat, dairy, or other common allergens. For this recipe, I highly recommend using Orrington Farms Broth Base. It’s incredibly flavorful, and a single container lasts a long time since you only need two teaspoons per cup of water. They also offer vegan and beef base options, ensuring there’s a choice for various dietary needs. If you’re using a ready-made broth, always scrutinize the ingredient list for hidden allergens to ensure your soup remains compliant with your dietary requirements.
What if you don’t have white beans; can you substitute them with anything else?
The white beans in this soup contribute a lovely, additional texture and a boost of protein, making the soup even more substantial. If you don’t have white beans on hand, don’t worry – this recipe is very forgiving! You are welcome to use any can of beans you have in your pantry. Cannellini beans (another type of white bean) would be an obvious choice, but black beans, kidney beans, or even pinto beans could work. I particularly like white beans for their mild flavor, which doesn’t overpower the other ingredients, and their aesthetic appeal in the bright, savory broth. They also offer a nice textural contrast against the soft potatoes and tender sausage.
Does this Instant Pot or Slow Cooker potato & sausage soup freeze well?
Yes, absolutely! This potato and sausage soup freezes beautifully, making it an excellent option for meal prepping or saving leftovers for a quick, comforting meal later. To freeze, first allow the soup to cool completely to room temperature. Then, transfer it to freezer-safe containers or heavy-duty freezer bags. You might notice a thin layer of fat rise to the top as the soup chills; this is from the Italian sausage. If you prefer, you can skim this off before freezing, though it’s perfectly fine to leave it. When you’re ready to enjoy it again, simply thaw the soup in the refrigerator overnight and then gently reheat it on the stovetop or in the microwave until warmed through. Be sure to stir it thoroughly before serving to recombine all the wonderful flavors and textures.
Can you change the amount of vegetables in this slow cooker potato & sausage soup?
Yes, this soup recipe is incredibly flexible when it comes to vegetables! It’s designed to be adaptable to whatever you have in your fridge or whatever your family enjoys most. If you’re out of celery, simply omit it; the soup will still be delicious. If you’re a big fan of carrots and want to add three instead of two, go right ahead – no big deal! Do you have some zucchini or spinach in the fridge that needs to be used up? Feel free to chop it and throw it in during the last 30 minutes of cooking (for Instant Pot) or the last hour (for slow cooker). Make it as hearty or as light as you like. My general rule of thumb is to ensure there’s a good variety of ingredients so you get a nice bite with every spoonful, but also to avoid overcrowding the pot, leaving enough room for the rich broth to shine through. Experiment and make it truly your own!
Now that you know all the ins and outs of making this delicious potato and sausage soup – get to making it! Enjoy every comforting spoonful!
More Delicious Gluten & Dairy-Free Soup Recipes:
If you loved this recipe, be sure to explore these other fantastic gluten-free and dairy-free soups from my collection:
- 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 talented 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
Potato & Sausage Soup (Gluten, dairy, egg, soy, peanut & tree nut free; top 8 free. Instant Pot & Slow Cooker Versions too!)
6 servings
10 minutes
30 minutes
40 minutes
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 free of: gluten, dairy, egg, soy, peanuts and tree nuts and is top-8-free!
Ingredients
- 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
Instructions
- 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-FRIENDLYPINTEREST BOARDS.
