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Hearty Sausage Soup with Peppers and Spinach

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Soup is a beloved comfort food for many, and it’s easy to see why. It’s warm, comforting, and packed with flavors. But some soups stand out more than others, and the Sausage Soup with Peppers and Spinach is definitely one of them. This soup doesn’t just warm you up; it takes you on a culinary journey with its blend of bold flavors and hearty ingredients.

The Allure of Sausage Soup with Peppers and Spinach

This delicious sausage soup doesn’t need to simmer for hours to develop great flavor. Thanks to a satisfying combination of spicy Poblano pepper, classic herbs, and an interesting blend of spices, this soup delivers lots of fantastic flavor in just over half an hour. 

This soup is great as a hearty appetizer or as a satisfying light meal when paired with a green salad. As an added bonus, it tastes even better as leftovers for lunch the next day!

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Ingredients

To make this delightful soup, you’ll need extra virgin olive oil, pork sausage, a medium red pepper, half a medium Poblano pepper, celery stalks, dried basil, dried oregano, dried rosemary, chili powder, ground cumin, ground cinnamon, sea salt, black pepper, organic sugar-free chicken stock, baby spinach, and Cheddar Jack cheese.

  • 2 tbsp extra virgin olive oil
  • 1 lb pork sausage
  • 1 medium red pepper diced
  • 1/2 medium Poblano pepper diced
  • 3 celery stalks diced
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1 tsp dried rosemary
  • 1 1/2 tsp chili powder
  • 1 tsp ground cumin
  • 1/2 tsp ground cinnamon
  • sea salt and black pepper to taste
  • 6 cups organic sugar-free chicken stock
  • 2 cups baby spinach
  • 1 cup Cheddar Jack cheese shredded
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The Process

Start by heating the olive oil in a large soup pot or Dutch oven. Add the sausage and cook until it’s no longer pink inside, breaking it into small pieces as it cooks.

Next, add the peppers, celery, spices, and herbs, seasoning generously with salt and black pepper. Cook until the veggies have softened.

Pour in the chicken stock and let it simmer, stirring occasionally. Add the spinach and cook until it wilts.

Finally, serve the soup with a generous topping of shredded Cheddar Jack cheese and some additional diced Poblano pepper if you like a little extra heat.

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The Verdict

The Sausage Soup with Peppers and Spinach is a hearty, flavorful dish that’s perfect for a cozy dinner at home. It’s great as an appetizer or a light meal paired with a fresh green salad. And the best part? It tastes even better the next day, making it a fantastic choice for meal prep. So why not bring a burst of flavor to your table with this delightful soup? Enjoy!

 

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Sausage Soup with Peppers and Spinach

This soup is great as a hearty appetizer or as a satisfying light meal when paired with a green salad. As an added bonus, it tastes even better as leftovers for lunch the next day!
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Course: Appetizer, Soup
Cuisine: American
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 6
Calories: 400kcal
Author: Iva Ursano

Ingredients

  • 2 tbsp extra virgin olive oil
  • 1 lb pork sausage
  • 1 medium red pepper diced
  • 1/2 medium Poblano pepper diced
  • 3 celery stalks diced
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1 tsp dried rosemary
  • 1 1/2 tsp chili powder
  • 1 tsp ground cumin
  • 1/2 tsp ground cinnamon
  • sea salt and black pepper to taste
  • 6 cups organic sugar-free chicken stock
  • 2 cups baby spinach
  • 1 cup Cheddar Jack cheese shredded

Instructions

  • Heat olive oil in a large soup pot or Dutch oven over medium-high heat. Add sausage and cook, stirring occasionally, until the sausage is no longer pink inside, approximately 5 minutes. As the sausage cooks, break it into small pieces with a wooden spoon.
  • Add the red and Poblano pepper, celery, basil, oregano, rosemary, chili powder, cumin, and cinnamon to the pot. Generously season with salt and black pepper, to taste, and stir to combine. Cook, stirring occasionally, until the veggies have softened, around 5-6 minutes.
  • Add the chicken stock and simmer for 20 minutes, stirring occasionally. Add the spinach and cook for another 4-5 minutes, or just until the spinach wilts.
  • Remove from heat and serve immediately, topped with shredded Cheddar Jack cheese and some additional diced Poblano pepper, if desired. Enjoy!

Nutrition

Calories: 400kcal | Carbohydrates: 6g | Protein: 21g | Fat: 33g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Trans Fat: 0.2g | Cholesterol: 73mg | Sodium: 694mg | Potassium: 550mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2010IU | Vitamin C: 37mg | Calcium: 178mg | Iron: 2mg
On and Off Keto | + posts

Iva discovered the keto diet back in 2020 and has experimented with it, off and on. She recently took over this site and shares experiences, her knowledge and some yummy recipes. She also runs a women only website Women Blazing Trails.

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