Delicious Keto Sausage Soup With Spinach Recipes

KETO SAUSAGE SOUP WITH PEPPERS AND SPINACH

Steps:

• Heat the olive oil in a large soup pot or Dutch oven over medium-high heat. Add sausage and stir the sausage until it is no longer pink inside, for about 5 minutes. As the sausage cooks, use a wooden spoon or spatula to break it up into bite size pieces.
• INSTANT POT: Do step 1 using the Saute button on your pressure cooker.
• Add the veggies and spices 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. FOR INSTANT POT: Add the veggies and spices, saute 1 more minute.
• Pour in 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. INSTANT POT: Add chicken stock and spinach. Latch the lid and set Instant Pot to Soup.
• INSTANT POT: When soup is done, allow 10 minutes of Natural release, then follow Step 6.
• Remove from heat and serve immediately, topped with shredded cheese and some additional diced Poblano pepper, if desired.
• Eat and enjoy!

KETO WEEKNIGHT CREAMY SAUSAGE AND SPINACH SOUP

Steps:

• Heat the ghee in a 3-quart saucepan over medium to medium-high heat. Add the sausage and onion and cook until the sausage is starting to brown and the onion is softened, about 6 to 8 minutes, stirring occasionally. Add the garlic and cook 1 minute more, stirring constantly.
• Add the bone broth and crushed red pepper flakes and bring up to a boil; cover the saucepan, turn the heat down to simmer, and cook 5 minutes.
• Stir in the spinach and cook until wilted, stirring constantly, about 1 to 2 minutes. Turn off the heat and stir in the cream.
• Taste and season with sea salt and black pepper as desired.
• Serve with fresh lemon wedges to squeeze into the soup if desired.

DELICIOUS KETO SAUSAGE SOUP WITH SPINACH

Steps:

• 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 Jack cheese and some additional diced Poblano pepper, if desired. Enjoy!