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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 minutes
Cook Time 40 minutes
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
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