A delicious and flavorful sausage soup that doesn’t need to simmer for hours to develop an amazing 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.
Mimicking the voice of the famous Emeril Lagasse, “Kick it up a notch, and use Italian Sausage and “BAM” it becomes a Spicy Sausage Soup!” Here’s my super easy homemade Italian Sausage recipe.
This soup is perfect 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!
Low Carb & Keto-friendly
For those following a low carb eating plan, with only 4 g of carbs per serving (2.6 g net carbs), you will love this keto-friendly soup! And the family doesn’t even need to know it’s low carb!
Time Saver Tips
- Keep pre-cooked ground meats in the freezer. If it’s frozen loose on a baking sheet, then put in freezer bags, you can remove just what what you need for a recipe. I do this with sausage and hamburger. Label the freezer bags. It’s then ideal to add to omelets, pizzas, soups, etc.
- If you are a gardener or can find peppers on sale at the grocery store, dice some extras up and freeze loose, and then put in freezer bags. Don’t forget to label your bags!
- Same goes with celery, either dicing or slicing the stalks.
- It would change the flavor slightly, but instead of the basil, oregano and rosemary, just measure a tablespoon of Italian Seasoning.
Sausage Soup with Peppers and Spinach
Prep time: 10 minutes, Cook time: 35-40 minutes, Serves: 6
- 2 T. extra virgin olive oil
- 1 lb. pork sausage (use Italian Sausage for a spicier soup)
- 1 medium red bell pepper, diced
- ½ medium Poblano pepper, diced
- 3 celery stalks, diced
- 1 t. dried basil
- 1 t. dried oregano
- 1t. dried rosemary
- 1½ t. chili powder
- 1 t. ground cumin
- ½ t. ground cinnamon
- Sea salt and black pepper, to taste
- 6 c. chicken stock, sugar-free (homemade is the best)
- 2 c. baby spinach
- 1 c. Cheddar Jack cheese, shredded
- 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. (See resources for my favorite soup pots at the bottom of this page)
- 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.
After you make this Sausage Soup, you might want to try my amazing Potato Soup recipe
Soup Pot Resources
I have used this set for my soups, stews and spaghetti for many years. I absolutely love that it is shorter and wider for faster more even cooking, and I can steam a lot more vegetables at one time easily. This set is very similar to mine without the fondue set and at a much lower price. It has pretty good reviews on Amazon. However, if you are in the market for a larger new stock pot, this one is a wonderfully versatile pot. I have one and use it a lot when we have company, or I want to make huge batches of soup or sauces for the freezer. It’s also perfect for shrimp boils and boiling corn on the cob.
Thanks for visiting!
P.S. Let me know how you liked this soup, and if you tweaked it at all!