Sausage and Spinach Soup: tasty, easy and family-friendly comfort food for a chilly day. Today I went with the same two titular ingredients, but then winged it a little to create a new spin on the dish.
Instead of tomatoes, some roasted red pepper add flavor to the broth. I upped the garlic a bit and stirred in some coconut milk to add a little creaminess. Quick enough to whip up for lunch, and definitely hit the spot.
Paleo Sausage & Spinach Soup
1 medium chopped onion
1 roasted red pepper, diced (I used jarred)
olive oil, salt & pepper
1 lb. Italian sausage, removed from casing
4 minced garlic cloves
1 tsp. Italian seasoning
4 cups organic chicken or vegetable broth
2 cups fresh baby spinach leaves, rough chopped
3/4 cup coconut milk or other non-dairy cream
1-2 tbs. fresh chopped basil
In a large skillet, cook sausage until brown, using a wooden spoon to break into small pieces.
Meanwhile, heat a little olive oil in a large pot or saucepan. Add
onion and red pepper; season with salt and pepper and cook until soft.
Add garlic, cooking for one minute more. Add Italian seasoning and broth
to pot, along with sausage once it’s fully cooked.
Allow to come to a
boil then lower heat and simmer for 15-20 minutes.
Add spinach to soup, cooking for about 2 minutes or until thoroughly wilted. Pour in coconut milk or cream and stir in
basil. Season to taste with salt and pepper before serving (add some crushed red pepper flakes if you like a little kick).