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!
Servings: 6
Calories: 400kcal
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!
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