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Keto Soup Recipe: Sausage Soup with Peppers and Spinach

Keto Sausage Soup with Poblano Peppers and Spinach

A delightfully flavorful keto friendly soup that is quick and easy to prepare and perfect for meal prep. 

Course Appetizer
Cuisine Italian
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 6

Ingredients

  • 2 tbsp extra virgin olive oil
  • 1 lb pork sausage Italian works
  • 1 medium red pepper diced
  • 1/2 medium Poblano pepper diced
  • 3 celery stalks diced
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1 tsp dried rosemary
  • 1.5 tsp chili powder
  • 1 tsp ground cumin
  • 1/2 tsp ground cinnamon
  • sea salt and black pepper to taste
  • 6 cups organic sugar-free chicken stock
  • 2 cups baby spinach
  • 1 cup Cheddar Jack cheese shredded

Instructions

  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 sugar-free 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. Enjoy!

Recipe Notes

Carbs per serving:
Total carbs: 3.9 g
Fiber: 1.3 g
Net carbs: 2.6 g