Easy Keto Soup With Sausage Peppers And Spinach Recipes
KETO SAUSAGE SOUP WITH PEPPERS AND SPINACH
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 flavor in just over half an hour.
Provided by © Copyright Anita Breeze for Ketogenic Woman. You have permission to share a photo with a link back
Categories Keto Soups
Time 50m35S
Number Of Ingredients 15
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!
Nutrition Facts : Calories 324 calories, Carbohydrate 5 grams carbohydrates, Fat 7.2 grams fat, Fiber 2 grams fiber, Protein 7 grams protein
EASY KETO SOUP WITH SAUSAGE, PEPPERS, AND SPINACH
You will love this flavorful and easy keto soup recipe!
Provided by All She Cooks
Categories Soups
Time 50m
Number Of Ingredients 15
Steps:
- In a Dutch oven or large soup pot, heat olive oil over medium-high heat. Add sausage. Cook for approximately 5 minutes, stirring occasionally, until the sausage is no longer pink inside. Break up the sausage into small pieces with a wooden spoon as it cooks.
- Add the peppers (red and Poblano), celery, oregano, basil, rosemary, chili powder, cumin, and cinnamon into the pot. Season with salt and pepper to taste, and then stir to combine. Cook while stirring occasionally until the vegetables have softened (5-6 minutes).
- Add chicken stock. Simmer for 20 minutes while stirring occasionally. Add spinach and cook until the spinach wilts (about 4-5 minutes).
- Remove from heat. Serve immediately topped with cheese and, if desired, additional diced Poblano peppers.
Nutrition Facts : ServingSize 1 g, Calories 205 kcal, Carbohydrate 2.6 g, Protein 10.3 g, Fat 17 g, SaturatedFat 5.1 g, Cholesterol 41 mg, Sodium 528 mg, UnsaturatedFat 12 g
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