We love soup when it’s cold outside. And even though we don’t tend to get a lot of snow in Texas, it does get cold. On those nights, that’s when this sausage soup with peppers & spinach is just the thing we need to warm us up.
Sausage Soup with Peppers & Spinach
- 2 Tablespoons extra virgin olive oil
- 1 pound pork sausage
- 1 medium red pepper diced
- 1/2 medium Poblano pepper diced
- 3 stalks 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 & black pepper to taste
- 6 cups chicken broth
- 2 cups baby spinach
- 1 cup Cheddar Jack cheese shredded
Heat olive oil in a large kettle or Dutch oven over medium-high heat. Add sausage and cook 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 chicken broth and simmer 20 minutes, stirring occasionally. Add spinach and cook for another 4-5 minutes, or just until the spinach wilts.
Remove from heat and serve immediately. Top with shredded cheese and some additional diced Poblano pepper, if desired. Enjoy!
I’ve made this soup without the Poblano peppers. I don’t always keep peppers around, but I do usually have some called jalapeno peppers which I’ve substituted. I go easy on peppers though because some of the folks at my house have tender tummies and peppers are just too much for them. It’s still delicious without them, it’s just not quite as spicy.
We really like pork sausage mixed with spinach as you can see in a recipe I created one night that I call Popeye’s Surprise. There’s something about the two ingredients mixed that just has a really nice flavor.
The thing I like most about this recipe (besides the fact that it’s yummy) is that it’s so easy. The hardest thing you have do do is just a little veggie dicing and cooking the sausage. Once that’s done it’s just a case of dump the rest in and let it cook till you’re ready to eat. We usually just serve crackers with this soup but cornbread would be tasty as well.
We’ve got a set of soup bowls with plates that give us the perfect plate to put our crackers, cornbread, veggie sticks, or whatever else we might be serving on the side. They get lots of use during the cooler months.