EASY KETO SOUP WITH SAUSAGE, PEPPERS, AND SPINACH
I don’t know about you, but I feel like there aren’t enough keto soup recipes out there. There are a lot of meat- and egg-heavy keto recipes, and a good number of veggie-heavy keto recipes, but I rarely see a keto soup recipe! The whole soup category just seems to be passed over in the keto world for some reason.
I’m going to change that with this post! Easy Keto Soup with Sausage, Peppers, and Spinach is super low in carbs and high in fat and tastes so good.
EASY KETO SOUP WITH SAUSAGE, PEPPERS, AND SPINACH
You will love this flavorful and easy keto soup recipe!
Prep Time: 10 minutes
Cook Time: 35 to 40 minutes
Total Time: 45 to 50 minutes
INGREDIENTS
2 tablespoons extra virgin olive oil
1 pound pork sausage
1 medium red pepper, diced
1/2 medium Poblano pepper, diced
3 celery stalks, diced
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried rosemary
1 1/2 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
Sea salt and black pepper, to taste
6 cups organic sugar-free chicken stock
2 cups baby spinach
1 cups Cheddar Jack cheese, shredded
INSTRUCTIONS
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.