School is back in so it’s time for quick and easy week night meals. Hopefully the weather starts to cool down so I can make this soup more often. The directions below have Instant Pot version as well as stove top. I made mine in the Instant Pot, which was a little faster than stove top.
Keto Sausage Soup with Peppers and Spinach
(Adapted from Ketogenic Woman)
2 Tbs Olive oil
1 lb. pork sausage
1 medium red pepper, diced
½ medium Poblano pepper, diced
3 celery stalks, diced
1 tsp. dried basil
1 tsp. dried oregano
1 tsp. dried rosemary
1½ tsp. chili powder
1 tsp. ground cumin
½ tsp ground cinnamon
Salt and pepper, to taste
6 cups organic chicken stock or bone broth
2 cups baby spinach
1 cup sharp cheese, grated
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 Sauté 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. Add the veggies and spices, sauté 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.
