Recipe for Sausage Soup with Peppers and Spinach
1 lb. pork sausage
2 cups baby spinach
1 medium red pepper, diced
½ medium Poblano pepper, diced
3 celery stalks, diced
1 cup Cheddar Jack cheese, shredded
6 cups organic sugar-free chicken stock
2 tbsp. extra virgin olive oil
1 tsp. dried basil
1 tsp. dried oregano
1 tsp. dried rosemary
½ tsp. ground cinnamon
1½ tsp. chili powder
1 tsp. ground cumin
Sea salt and black pepper
1. Heat olive oil in a large soup pot or Dutch oven over medium-high heat. Add sausage and cook, stirring occasionally. Cook approximately 5 minutes until the sausage is no longer pink inside.
As the sausage cooks, break it into small pieces with a wooden spoon.
2. 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.
3. 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.
4. 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: 35-40 minutes
Enjoy this sausage soup with peppers and spinach when you want something hearty & healthy!
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