I miss meatballs. I’ve never had a gluten-free meatball that tastes the same as my mom’s homemade Italian ones. Even those made with gluten-free bread crumbs just don’t hit the spot quite the same way as before.
The first time I had this soup, I told my husband that it was “Meatball Soup”. He didn’t quite agree with that assessment, but understood where I was going with it and enjoyed it very much. It’s been a long time since I’ve had them and when you cut up the sausage (keeping on the casing) and allow them to cook, they almost form little ‘meatballs’ when done.
I can’t exactly tell you why I ever thought it was a great idea to make soup with meatballs. However in moments of sheer desperation to get food ready for dinner, I tend to create random tasty dishes that I might not think of if I had time to plan them out. This was a very delicious accident that became a huge hit at my recent cooking classes this past Spring!
I hope you enjoy it just the same and keep in mind that there’s plenty you could try out to make this type of soup your very own by adding more veggies or different types of meat. This soup also freezes well so I always save a serving or two in the freezer for those nights when I need some “fast food”. Enjoy!
Pin This Recipe And Save It For Later
Slow-Cooker Sausage Soup
Ingredients
- 3-4 Long Mild uncooked GF Sausage Cut into 1" slices
- 1 28 ounce can Diced tomatoes
- 3 Cups Water
- 1 Large Sweet onion Diced
- 2 Cups Baby carrots
- 1 Tbsp Fresh Thyme
- 1 Bay Leaf
- 4 Large cloves garlic Minced
- 1 Tsp white pepper
- 1.5 Tsp sea salt
- 2 Cans butter beans Rinsed well
- 1 Cup Frozen peas Defrosted (Optional)
Instructions
- Add all ingredients except beans to a slow cooker. Cook on high for 6 hours or on low for 8 to 9 hours.
- Once the soup is cooked, add the butter beans (and peas if you want), adjust seasonings and serve!