Sausage, Pepper, and Spinach Soup

There’s a post around here from years ago that says seasoned tuna is my favourite pre-made protein source. Well that was then. Friendship ended with seasoned tuna, now spicy Italian sausage is my best friend.

LPT: The sausage makes this broth really flavorful, but as just a soup it’s pretty thin, I’d recommend serving the soup over Udon noodles.

Sausage, Pepper, and Spinach Soup

Prep Time10 mins
Cook Time50 mins
Course: Soup
Servings: 4
Calories: 621kcal

Ingredients

  • 1 tbsp olive oil
  • 1 lb spicy italian sausage casings removed
  • 1 medium red pepper chopped into 1/2" pieces
  • 3 stalks celery chopping into 1/2" pieces
  • 3 tsp italian seasoning
  • 1 1/2 tsp chilli powder
  • 1 tsp cumin
  • 1/2 tsp cinnamon
  • salt and pepper
  • 2 – 3 tbsp lemon juice
  • 6 cups chicken broth
  • 1 bunch baby spinach washed, stems removed
  • 1 cup cheddar cheese
  • 3 tsp chopped garlic
  • 1/2 cup white wine
  • parsley chopped, for serving

Instructions

  • Heat the olive oil in a large pot on medium-high
  • Once the olive oil is shimmering, add the uncased sausage meat and break apart with a flat stirring spoon, brown the meat on medium high, stirring frequently, about 5-8 minutes.
  • Once the meat has browned, use a slotted spoon to remove it from the pot, leaving all the grease.
  • Add the peppers and celery, season with salt and pepper and sautee at medium high for 3 minutes, stirring frequently
  • stir in the garlic and spices and continue to sautee for another minute until dark and fragrant.
  • Turn the heat to high and add the wine, once the wine is simmering, use the flat spoon to scrape up all the fond on the bottom of the pot while simmering for 1 minute or until liquid has reduced to almost gone.
  • Pour in the chicken stock, bring to a boil. Reduce heat to medium low, stir the meat back in, partially cover and simmer for 30 minutes.
  • Add in the spinach after 30 minutes, cover completely for 1-2 minutes until the spinach has fully wilted.
  • Stir the spinach into the broth, then simmer covered another 10-15 minutes
  • Stir in the lemon juice, taste and adjust as needed with lemon juice, salt and pepper
  • ladel into bowls, top with cheddar and fresh chopped parsley to serve

Nutrition

Calories: 621kcal | Carbohydrates: 12g | Protein: 28g | Fat: 50g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 116mg | Sodium: 2381mg | Potassium: 1217mg | Fiber: 4g | Sugar: 3g | Vitamin A: 9446IU | Vitamin C: 96mg | Calcium: 361mg | Iron: 6mg