Sausage Soup with Peppers and Spinach comes together quickly in just over half an hour and tastes like it simmered all day.
This delicious sausage soup with peppers and spinach 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!
Ingredients
- extra virgin olive oil
- pork sausage
- red pepper
- Poblano pepper
- celery stalks
- dried basil
- dried oregano
- dried rosemary
- chili powder
- ground cumin
- ground cinnamon
- sugar-free chicken stock
- baby spinach
- Cheddar Jack cheese
Sausage Soup with Peppers and Spinach
- Total Time: 50 minutes
- Yield: 6 servings 1x
Description
Sausage Soup with Peppers and Spinach comes together quickly in just over half an hour and tastes like it simmered all day.
Ingredients
Units
Scale
- 2 Tablespoon extra virgin olive oil
- 1 pound pork sausage
- 1 red pepper (diced)
- 1/2 Poblano pepper (diced)
- 3 stalk celery (diced)
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon dried rosemary
- 1 1/2 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- Sea salt (to taste)
- Black pepper
- 6 cups chicken broth
- 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.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
Nutrition
- Calories: 1193
- Sugar: 203
- Sodium: 934
- Fat: 34
- Saturated Fat: 12
- Carbohydrates: 207
- Fiber: 1
- Protein: 22
- Cholesterol: 91