Danny Davis
This delicious sausage soup doesn’t need to simmer for hours to develop great flavor. Thanks to a satisfying combination of spicy Poblano pepper, classic herbs, and an interesting blend of spices, this soup delivers lots of fantastic flavors in just over half an hour.
This soup is great 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.
How to make Keto Sausage Soup
Prep time: 10 minutes
Cook time: 35-40 minutes
Serves: 6
You’ll need…
- 2 T. extra virgin olive oil
- 1 lb. pork sausage
- 1 medium red pepper, diced
- 1/2 medium Poblano pepper, diced
- 3 celery stalks, diced
- 1 t. dried basil
- 1 t. dried oregano
- 1 t. dired rosemary
- 1.5 t chili powder
- 1 t. ground cumin
- 1/2 t. ground cinnamon
- Sea salt and black pepper, to taste
- 6 c. organic sugar-free chicken stock
- 2 c. baby spinach
- 1 c. Cheddar Jack cheese, shredded
What you need do…
- Heat 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 Jack cheese and some additional diced Poblano pepper, if desired. Enjoy!
Carbs per serving: Total carbs: 3.9 g Fat: 1.3g Net Carbs: 2.6g
Recipe Card
Keto Sausage Soup With Peppers and Spinach
Delicious and satisfying soup with a perfect blend of flavors due to the combination of spicy Poblano pepperm classic herbs, and an intresting blend of spices. This soup delivers high on flavors without simmering for hours.
Ingredients
- 2 T. extra virgin olive oil
- 1 lb. pork sausage
- 1 medium red pepper, diced
- 3 celery stalks, diced
- 1 t. dried basil
- 1 t. dried oregano
- 1.5 t. chili powder
- 1 t. ground cumin
- 1/2 t. ground cinnamon
- Sea salt and black pepper, to taste
- 6 c. organic sugar-free chicken stock
- 2 c. baby spinach
- 1 c. Cheddar Jack Cheese, shredded
Instructions
- Heat olive oil in a large soup pot or Ducth 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 cinammon 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. Enjoy!
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