Sausage Soup with Peppers and Spinach
Some soups stand out more than others and this recipe for a Hearty 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.
30-Minute Sausage Soup with Peppers and Spinach
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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 sausage 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! And if you’ve got carbs to spare, you can pair it with homemade sourdough bread.
Use any leftover sausage in another meal later in the week, such as this Low Carb Sausage Egg Roll in a Bowl Recipe.
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 this sausage soup immediately, topped with shredded Cheddar Jack cheese and some additional diced Poblano pepper, if desired. Enjoy!
Sausage Soup with Peppers and Spinach
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 pound pork sausage
- 1 medium red pepper diced
- 1/2 medium Poblano pepper diced
- 3 celery stalks diced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon dried rosemary
- 1 1/2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon 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!