Savory Sausage Soup with Peppers and Spinach

Looking for a nourishing soup that’s keto diet plan approved? Try our Sausage Soup with Peppers and Spinach. It only has 3.9 carbs per serving!

There is nothing like a hot bowl of homemade soup on a cold day. It nourishes both the body and the soul.

When on a keto diet, you have to be careful with soups. There are lots of hidden carbs that you need to avoid in things like potatoes and tomatoes.

Today I’m sharing a recipe for Savory Sausage Soup with Peppers and Spinach. Thanks to the flavorful sausage, poblano peppers and good spices, this yummy soup won’t have to simmer for hours to offer delicious flavors. You can fill your bowl with fantastic flavor in a little over half of an hour.

You’ll find this sausage soup is amazing as a hearty appetizer or as a satisfying light meal when you pair it with a garden salad. And, it tastes even better when you eat the leftovers as your lunch for the following day!

Sausage Soup with Peppers and Spinach

Sausage Soup with Peppers and Spinach

Looking for a nourishing soup that's keto diet plan approved? Try our Sausage Soup with Peppers and Spinach. It only has 3.9 carbs per serving!

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Prep Time 10 mins

Cook Time 35 mins

Total Time 45 mins

Course Soup

Cuisine American

Servings 6

Calories 380 kcal

Ingredients

  

• 2 tablespoons olive oil extra virgin
• 1 pound pork sausage (ButcherBox has the BEST breakfast sausage)
• 1 medium organic red bell pepper diced
• 1 small organic poblano pepper diced
• 3 stalks celery diced
• 1 teaspoon basil dried
• 1 teaspoon oregano dried
• 1 teaspoon rosemary dried
• 1 1/2 teaspoons chili powder
• 1 tablespoon ground cumin
• 1/2 tablespoon ground cinnamon
• Sea salt to taste
• Black pepper to taste
• 6 cups homemade chicken broth
• 2 cups organic baby spinach
• 1 cup cheddar cheese

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 cheese and some additional diced Poblano pepper, if desired.

Keyword dairy free, egg free, gluten free, sausage, soup