Why Soup in Summer? Because This Paleo Sausage Veggie Soup Is What Your Garden Dreams About 🌿🍲

I know what you’re thinking—soup in the summer? Isn’t that what fall is for? But hear me out: there’s something magical about a big pot of soup simmering on the stove while the summer sun beams through the kitchen window. When the veggies are fresh from the garden or farmers market, the flavors hit different. And when it’s loaded with protein, color, and comforting goodness without being heavy, it just works.

Enter: Paleo Whole30 Sausage Summer Vegetable Soup—aka your new warm-weather go-to. It’s hearty without being hot-flash-inducing, light without being boring, and packed with all the best summer produce. Plus, it’s gluten-free, dairy-free, low FODMAP, and customizable depending on what’s in your fridge. This is meal prep gold and tastes even better the next day (or out of the freezer).

Let’s start with the star of the show: the homemade Italian sausage.

🌟 Paleo Whole30 Homemade Italian Sausage

This sausage is juicy, perfectly seasoned, and free from any funky fillers. You can make it as patties or keep it ground—either way, it’s flavor-packed and super easy.

Ingredients:

• 2 pounds ground pork

• 2 tablespoons garlic oil*

• 1 ½ tablespoons Italian seasoning (check for no onion or garlic)

• 1 tablespoon dried parsley

• 1 teaspoon red pepper flakes

• 1 teaspoon paprika

• 2 teaspoons salt

• 1 teaspoon black pepper

• 1 teaspoon fennel seed

Instructions – For Ground Sausage (what you’ll use in the soup):

1. In a large skillet, heat garlic oil over medium heat.

2. Add pork and cook until mostly browned, about 5–7 minutes. Drain excess fat if needed (a little is fine!).

3. Stir in Italian seasoning, parsley, red pepper flakes, paprika, salt, pepper, and fennel seed. Cook for another 2–3 minutes until well combined.

4. Remove from heat and set aside for the soup.

*Note: If you're not following low FODMAP, you can sub 1 tsp garlic powder instead of garlic oil.

🍅 Paleo Whole30 Sausage Summer Vegetable Soup

Fresh, colorful, and easy to throw together—this soup is like summer in a bowl.

Ingredients:

• 2 pounds ground Italian sausage (from recipe above)

• 6 medium tomatoes, chopped

• 1 pound carrots, diced

• 2–3 cups chopped bell peppers (avoid green for a sweeter flavor)

• 1 bunch green onions, chopped

• 6–7 cups water

• 1 teaspoon salt (plus more to taste)

• 2 scoops bone broth powder (optional, but boosts the nutrients)

• 5 medium zucchini, chopped

• Fresh basil, chopped (for garnish)

Instructions:

1. In a large saucepan or soup pot, add your cooked Italian sausage and place over medium heat.

2. Stir in tomatoes, carrots, bell peppers, green onion, water, salt, and bone broth powder.

3. Raise heat to medium-high and bring to a boil.

4. Once boiling, reduce to medium-low, cover, and cook for 20 minutes, stirring occasionally.

5. Add in zucchini, remove the lid, and cook for 10 more minutes.

6. Taste and adjust salt if needed. Serve hot with plenty of fresh basil on top.

Bonus: This soup freezes beautifully—so make a big batch and stash some away for a no-stress dinner on a busy day.

Wrap-Up:
Who says soup is just for sweater weather? With summer produce in full swing and a light, flavorful broth, this Paleo Whole30 Sausage Summer Vegetable Soup proves that soup season is year-round. Whether you're meal prepping, feeding a crowd, or just trying to use up what’s in the crisper drawer, this one’s a winner.