Sausage and Spinach Soup
Warm up with a hearty bowl of Sausage and Spinach Soup, a flavorful and comforting one-pot meal that's perfect for any season. This recipe combines the savory goodness of browned Italian sausage, tender spinach, and a medley of fresh vegetables like carrots, celery, and onion, all simmered in a rich chicken broth infused with aromatic oregano and thyme. The addition of diced tomatoes adds a touch of sweetness and depth, while freshly grated parmesan makes the perfect optional garnish. Ready in just 45 minutes, this quick and easy soup is ideal for busy weeknights or meal prepping, serving up to six portions. Whether you prefer a mild or spicy twist, this protein-packed soup is sure to satisfy your cravings while providing a wholesome and nutritious meal.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound Italian sausage (mild or spicy, casings removed)
- 1 medium yellow onion, diced
- 2 medium carrots, peeled and sliced
- 2 stalks celery stalks, sliced
- 3 cloves garlic, minced
- 6 cups chicken broth or stock
- 14.5 ounces diced tomatoes (canned, with juices)
- 1 teaspoon dried oregano
- 0.5 teaspoon dried thyme
- 5 cups fresh spinach, roughly chopped
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- parmesan cheese (optional, for garnish)
Instructions
In a large pot or Dutch oven, heat the olive oil over medium heat.
Add the Italian sausage to the pot and cook, breaking it up with a wooden spoon, until browned and fully cooked, about 5-7 minutes. Remove the sausage with a slotted spoon and set it aside on a plate lined with paper towels.
To the same pot, add the diced onion, sliced carrots, and sliced celery. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
Add the minced garlic to the pot and cook for 1 minute, until fragrant.
Pour in the chicken broth and canned diced tomatoes (with their juices). Stir to combine, then add the dried oregano and dried thyme.
Return the cooked sausage to the pot. Bring the soup to a gentle boil over medium-high heat, then reduce the heat to low and let it simmer for 15 minutes to allow the flavors to meld.
Stir in the chopped fresh spinach and cook for another 2-3 minutes, until the spinach is wilted.
Season the soup with salt and black pepper, adjusting to taste.
Ladle the soup into bowls and serve hot, optionally garnished with grated parmesan cheese.
Nutrition Facts
Calories |
1967 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 141.4 g | 181% | |
| Saturated Fat | 43.3 g | 216% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 323 mg | 108% | |
| Sodium | 11278 mg | 490% | |
| Total Carbohydrate | 69.0 g | 25% | |
| Dietary Fiber | 18.5 g | 66% | |
| Total Sugars | 28.2 g | ||
| Protein | 102.1 g | 204% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 714 mg | 55% | |
| Iron | 17.4 mg | 97% | |
| Potassium | 4627 mg | 98% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
