Friday, December 28, 2012

Paleo Sausage & Spinach Soup (Recipe Revisit)

In early October I shared Cooking Light's 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).


  1. That’s looks delicious, Susan! It feels more like we’re the boss when we are in the kitchen, right? Sometimes, I try to change the amount of ingredients from the original recipe to create a new version of that recipe. =D I love your Paleo Sausage & Spinach soup! It’s delicious and healthy at the same time. Keep on posting great recipes!

    Dione Nye

    1. thanks for the kind words Dione! Yes, I definitely feel more in control and at home in the kitchen than anywhere else. So glad you like what I have to share :)

  2. I made this tonight; it was wonderful! Thanks for sharing this great recipe.