Sausage Pepper And Spinach Soup Recipes
SAUSAGE, PEPPER, AND SPINACH SOUP
Steps:
- Heat the olive oil over medium high heat. Add the sausage and cook for 5-7 minutes until browned.
- Add the onion, peppers, carrots, celery, and garlic. Cook for 4-6 minutes until onion begins to become translucent.
- Add the diced tomatoes with juice, chicken broth, bay leaf, and oregano. Bring to a simmer and simmer covered for 20 minutes.
- Add the spinach and stir until wilted. Taste and season with salt and pepper.
Nutrition Facts : ServingSize 1.5-2 cups, Calories 291 cal, Carbohydrate 18 g, Fat 12 g, Protein 27 g, Fiber 4 g, SaturatedFat 3 g, Cholesterol 85 mg, Sodium 918 mg, Sugar 8 g
SPINACH SAUSAGE SOUP
Chock-full of potatoes, Italian sausage and spinach, this hearty soup is sure to disappear fast. "Not only is it delicious and quick, but it freezes well," explains Bonita Krugler of Anderson, Indiana. Adjust the amount of broth to suit your family's preference.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 10 servings (2-1/2 quarts).
Number Of Ingredients 5
Steps:
- In a large skillet, brown sausage over medium heat until no longer pink. Meanwhile, in a Dutch oven, combine the broth, potatoes and salad dressing mix. Bring to a boil; cover and simmer for 10 minutes or until potatoes are tender. , Drain sausage. Add sausage and spinach to broth mixture; heat through.
Nutrition Facts : Calories 239 calories, Fat 15g fat (5g saturated fat), Cholesterol 38mg cholesterol, Sodium 1308mg sodium, Carbohydrate 16g carbohydrate (2g sugars, Fiber 2g fiber), Protein 9g protein.
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SAUSAGE SOUP WITH PEPPERS AND SPINACH - RECIPES & ME
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Estimated Reading Time 1 minTotal Time 51 mins
- 1. 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.
- 2. 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.
- 3. 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.
- 4. Remove from heat and serve immediately, topped with shredded Cheddar Jack cheese and some additional diced Poblano pepper, if desired.
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