Recreating Bertucci’s Sausage Soup (GF, DF, EF)

Sausage Soup (GF, DF, EF)

While it’s difficult for me to eat out at many classic restaurants, my mom always tries to help bring them back home. Frequently she’ll try to make them from scratch like last week’s Autumn Squash and Corn Salad based off of the dish from Nando’s Peri-Peri. She’ll also scour the Internet to find the recipe, or a starting point like she did with this dish.

Now, I’ve never had the Sausage Soup at Bertucci’s, but my mom claims this recipe is spot on. (You can imagine the cross-contact concerns we have at such a flour-filled restaurant.)

However, I love the texture of this recreated recipe. The rice thickens the soup and absorbs so much flavor by the time you eat the left-overs. (And, this recipe makes plenty of left overs.) Plus, there is a deeper flavor from the sausage, which I love, while the actual broth remains on the lighter side.

Bertucci's Sausage Soup

Sausage Soup (GF, DF, EF)Allergen Statement

Celiac friendly (aka: gluten free) and free of the Top 8 allergens. Always be careful and read the label when picking out your own ingredients.


  • 1 onion
  • 2 tbsp. extra virgin olive oil
  • 2 lb. sausage meat
  • 1 tbsp. ground fennel seed
  • 2 tbsp. Italian Tomato Concentrate
  • 1 gallon beef stock
  • 2 cup white rice uncooked
  • 16 oz. canned Italian peeled tomatoes
  • ½ lb. of baby spinach


  1. Dice the onion and sauté in the extra virgin olive oil until translucent. Use a large soup kettle.
  2. Add the sausage and fennel seeds.  Cook over low flame for approximately 5 minutes stirring constantly until the meat is “loose.”
  3. Add the tomato paste and cook for 2-3 minutes.
  4. Add the beef stock, and bring the soup to a boil.
  5. Add the peeled tomatoes and rice. Cook for approximately 18 minutes.
  6. Finally, add the spinach and cook for around a minute.
  7. Let the soup sit for 2 minute.
  8. Serve warm.Sausage Soup (GF, DF, EF)

Tips and Tricks

  • Shredded mozzarella cheese can be used as garnish for those who can have dairy.
  • You can’t freeze this soup due to the rice, but you can keep it in the fridge to eat throughout the week. It thickens with the rice, so I actually like it the day later. You may want to add more beef stock too.
  • When scooping the early bowls of soup, be sure to get the ladle down to the bottom of the pot to get some rice! Otherwise, your later dishes will be super thick!
  • You’ll find a version of this recipe floating around the Internet. It was presumably posted by Chef Stefano Cordova (Linked In Profile), who currently works at Au Bon Pain and perviously worked at Bertucci’s.

Finally, to my Fiesta Friday friends  last weekend I went to Philadelphia and Baltimore! I found some amazing restaurants in Philly that you can read all about in my blog post from Monday! And, this weekend I’m off to the Wine and Dine Half in Disney World. I’m running Disney’s Coast to Coast Marathon Challenge to raise money for the Celiac Disease Foundation.

What’s one of your favorite restaurant recipes to recreate?

Have a great weekend! And, Happy Cooking!!


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