Sausage Soup with Spinach and Peppers Recipe

A healthy, hearty, comforting soup simple enough to make any day of the week. The combination of sausage and peppers will send you back for seconds and leftovers tomorrow…if there is any left. Keto recipes like this Sausage soup will be just as filling and comforting as this Keto Pot Roast or one of my favorites Keto pasta dish, Palmini Lasagna.

Sausage Soup in a green bowl

This delicious sausage soup does not have to wait hours for it to acquire wonderful taste. Spicy Poblano pepper, pork sausage, traditional herbs, and a mix of spices, provides plenty of great taste for an easy dinner in less than half an hour.

The flavors of this soup are so delicious that you’ll want to eat it as a main dish or as a light supper with a green salad. It tastes even better the next day, so make extra for lunch the following day!

Is Sausage Soup with Peppers and Spinach Healthy?

Yes! This soup is made with whole foods and that’s a great start to healthy recipes. The sausage with vegetables provides protein, healthy fats and complex carbs all containing nutrients for a healthy body. It’s also gluten-free, fiber-rich and low calorie.

Is This a Keto Soup Recipe?

This sausage soup is keto friendly, as it contains very little carbs. This soup has 3.9 grams of carbs and 1.3 grams of fiber. That gives this sausage soup a total of 2.6 net grams of carbs per serving, making this a perfect soup for a keto diet.

Can I substitute pork sausage for another kind meat?

Yes, you can substitute for a mild Italian sausage, hot Italian sausage, sweet Italian sausage, turkey sausage links, chicken sausage, all ground or sliced.

Can I Add Extra Vegetables to this Soup

Yes, other vegetables could be added. Make sure to recalculate the nutrients, especially if trying to stay low carb. Some ideas could include:

  • Carrots
  • Onions
  • Kale
  • Cannellini beans
  • Creamy white beans
  • Small red potatoes
  • Great northern beans
  • Bell peppers
  • White kidney beans
  • Diced tomatoes

Can I Use Frozen Spinach

Frozen spinach is not recommended because it tends to be too soggy. Fresh spinach is very simple to use without adding any addition time to the recipe.

Can I make this ahead of time?

You can make this soup up to 3 days in advance. Like most soups, this recipe will taste even better the next day. Sometimes I make the soup for dinner that night and then enjoy it the next day for lunch, or even for a few days for meal prep.

Can I Double This Recipe

Using a large stock pot, it would be easy to double this recipe and makes for a delicious freezer meal. The recipe box below will allow changes to the number of servings and alter the specific ingredient amounts as needed.

Can I Use Different Cheese

Making this soup, I typically top it with cheddar cheese at the end. I like the way the cheddar works with the other flavors in this soup. However, you can use whatever type of cheese you have on hand or that you enjoy. Other options for cheese that you can use with this soup are:

  • Mozzarella
  • Italian cheese mix (which is a combination of Mozzarella, Parmesan and Romano)
  • Colby jack cheese
  • Monterey jack cheese
  • Parmesan cheese

How to Serve this Soup

This is a hearty soup that can be served as a great starter to your dinner! You can make this soup as an appetizer or serve it as the main course. If you are serving this soup as an appetizer, you can serve it with just about any recipe.

If you are serving this as the main course, it’s hearty enough to be both filling and satisfying. Serving it with a side salad, bread (unless keto) or even a baked potato could be a nice compliment if desired.

How Do I Store Leftover Sausage Soup with Peppers and Spinach

Store your leftovers in an airtight container and store in the refrigerator. It will last for about five days before starting to spoil. This is a great recipe that works well as leftovers!

How to Freeze Sausage Soup

I like freezing this soup in freezer bags. Sometimes I freeze the batch all together in one batch but more often than not, I like to freeze it in smaller portions. This way I can easily take out one serving at a time.

You will want to make sure that the soup is completely cooled before you freeze it. Then move it to the freezer bags. You can also use airtight storage containers, although this takes up more room in your freezer.

How to Make the Soup Creamy

This soup isn’t made as a creamy soup but if you want to have a creamy sausage soup, you can do this a few ways. You can add a bit of half and half or heavy cream to the soup at the end. This will give the soup a bit of creaminess (much like this chicken noodle soup).

You can also add some cream cheese to the broth at the end. I like to cut the cream cheese into small pieces so that it can melt easier. The cream cheese will make the soup creamy and add more flavor to the the broth.

Tips and Tricks for Making the Perfect Sausage, Pepper and Spinach Soup

You can make this recipe as mild or spicy as you would like, depending on the type of sausage that you use.

If you want a smooth soup with no chunks of anything in it at all, puree some of the veggies before adding them in. This will make your soup super smooth and give it a more creamy texture.

You can add whatever spices you like to this soup, this is just the way that I’ve made it! If you want a spicy pasta sauce recipe , feel free to add some red pepper flakes or hot sauce to your bowl of soup.

The cheese that you use will have a big impact on the overall flavor of your soup. I typically just use cheddar, but feel free to experiment with different types of cheese!

This recipe is great for kids and adults alike. The flavors are classic so anyone should be able to enjoy this dish.

When making this soup it’s important not to skip any of the steps! The cheese at the end will also help thicken up your soup so don’t forget about it!

This recipe can be made vegetarian by swapping out the sausage for mushrooms or tofu. You would also change the chicken broth to vegetable broth.

close up of Sausage Soup in a green bowl

Ingredients

  • 2 T. extra virgin olive oil
  • 1 lb. pork sausage
  • 1 medium red pepper, diced
  • ½ medium Poblano pepper, diced
  • 3 celery stalks, diced
  • 1 t. dried basil
  • 1 t. dried oregano
  • 1 t. dried rosemary
  • 1½ t. chili powder
  • 1 t. ground cumin
  • ½ t. ground cinnamon
  • Sea salt and black pepper, to taste
  • 6 c. organic sugar-free chicken stock
  • 2 c. baby spinach
  • 1 c. Cheddar Jack cheese, shredded

How to Make

Add the oil to the stock pot and brown the sausage.

Add the peppers, celery, and seasoning to the pot. Cook until the veggies are soft.

Add the chicken stock and cook for about 20 minutes. Add the spinach and cook until the spinach wilts.

Remove from the heat and top with cheese when serving.

overview of Sausage Soup

Sausage Soup with Spinach and Peppers

Published By Stephanie
This is a recipe for Sausage Soup with Spinach and Peppers. This soup is full of flavor, healthy, hearty, and delicious!
5 from 1 vote
Prep Time 10 mins
Cook Time 40 mins
Course Dinner
Cuisine American
Servings 6
Calories 459 kcal

Ingredients
  

  • 2 Tablespoon extra virgin olive oil
  • 1 pound pork sausage
  • 1 medium red pepper diced
  • ½ medium Poblano pepper diced
  • 3 celery stalks diced
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon dried rosemary
  • teaspoon chili powder
  • 1 teaspoon ground cumin
  • ½ teaspoon ground cinnamon
  • Sea salt and black pepper to taste
  • 6 cup organic sugar-free chicken stock
  • 2 cup 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: 459kcalCarbohydrates: 12gProtein: 23gFat: 35gSaturated Fat: 13gPolyunsaturated Fat: 4gMonounsaturated Fat: 16gTrans Fat: 1gCholesterol: 83mgSodium: 977mgPotassium: 613mgFiber: 1gSugar: 5gVitamin A: 2047IUVitamin C: 37mgCalcium: 194mgIron: 3mg
Keyword keto, low carb, Quick, soup, Whole 30
Tried this recipe?Tag me on Facebook @fitfoundme with a pic and let me know what you thought of this recipe in the comments below!
about stephanie

About Stephanie

Just an everyday stay at home mom who one day decided I didn’t want to become the stereotypical overweight, middle-aged, out of breath, mom anymore. One day at a time, one meal at a time, one workout at a time and I became the athlete I never knew existed. Read more...

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