Spaghetti Squash Soup with Sausage

This easy Spaghetti Squash Soup with Sausage is a hearty and healthy soup full of vegetables. Gluten-free and dairy-free.

Course Main Course

Cuisine American

Diet Gluten Free

Prep Time 15

Cook Time 30

Total Time 45

Servings

Calories 200kcal

Author Tessa

Add 1 tablespoon of the olive oil and warm over medium heat. Add sliced sausage, cooking on each side for 2-3 min. Remove sausage from pan and set aside.
Add additional tablespoon of olive oil, followed by the onions and carrots and cook until soft, stirring occasionally. Add garlic and cook for one minute, then add spaghetti squash, followed by Italian seasoning, chili flakes, salt and pepper.
Add vegetable broth and water and bring to a boil. Return sausage to the pot turn heat to low, cover, and simmer for 25 minutes.
Add chard to the pot and return the lid and simmer for 5 minutes more. Serve warm.
Store leftovers in an airtight container in the refrigerator for 3-4 days.

To save time, cook the squash ahead of time. Store the cooked squash flesh in an airtight container in the refrigerator for up to 2-3 days until ready to use.
Using prepared frozen squash noodles from the freezer section is also a great time saver.
If you want to reduce the spiciness, use a mild Italian chicken sausage. Spicy (or mild) vegan Italian sausage is a great alternative to make this soup completely vegan or vegetarian and can be found in most grocery stores (usually in the produce section).