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Fall Vegetable & Wagyu Italian Sausage Soup

Fall Vegetables and Fullblood Wagyu Sweet Italian Sausage Soup

Prep Time: 45 Minutes
Cook Time: 70 Minutes
Servings: 8
Difficulty Level: 1
(Levels: 1-5 with 5 being most difficult)

Recipe provided by Chef Melanie Hammericksen

This recipe is Paleo and Whole30 Compliant


  • 1 LB Double 8 Cattle Company Fullblood Wagyu Sweet Italian Sausage
  • 1 Yellow Onion (medium diced)
  • 1 Leek (small diced, white and light green parts only)
  • 1 Red Bell Pepper (medium diced)
  • 2 Poblano Peppers (medium diced)
  • 3 Carrots (medium diced)
  • 2 Celery Stalks (diced)
  • 1 Zucchini (quartered lengthwise and medium diced)
  • 4 Small Yellow Potatoes (small diced) (NOTE: omit potatoes for Paleo-friendly recipe)
  • 1 Garlic Clove (minced)
  • 28 OZ Fire Roasted Diced Tomatoes
  • 2 QT Beef Stock
  • 1 SPRIG Thyme (left whole)
  • 1 BUNCH Kale (ribs removed and sliced into thin strips)
  • Kosher Salt (to taste)
  • Freshly Ground Black Pepper (to taste)
  • 1 TBSP Sherry Vinegar


  • Dutch Oven


Heat a large Dutch oven to medium-high heat.

Add the Fullblood Wagyu sweet Italian sausage in small portions. Use a wooden spoon to break up the sausage into small pieces as it browns.

Add the diced yellow onion, leeks, red bell peppers, poblano peppers, carrots, and celery. Cook for 5 minutes until fragrant.

Add the fire roasted diced tomatoes (from the can), beef stock, diced yellow potatoes, minced garlic, and large sprig of thyme.

Cover the soup, and bring it to a boil over medium heat. Then, reduce the heat to low.

After the soup has been cooking for 30 minutes, add the diced zucchini.

Simmer for 30 minutes longer or until the vegetables are tender (check the potatoes, if you’re using them, or the carrots for tenderness).


Add the kale, and stir to wilt.

Remove the sprig of thyme from the soup, and discard.

Add the sherry vinegar, and season to taste with kosher salt and freshly ground black pepper.

Scoop into bowls, serve, and enjoy!

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