Sausage And Spinach Roasted Red Pepper Soup
Try this delicious hearty Sausage And Spinach Roasted Red Pepper Soup, full of Potatoes, Spinach, Sausage, Onions, Garlic and topped off with the unforgettable flavor of Roasted Red Peppers in a creamy base that will satisfy any hungry eater.
This recipe is a spin off of Zuppa Tuscana , similar in some ways. Zuppa Tuscana recipes have bacon (along with the sausage) which I opted to leave out. The sausage alone gives great flavor. I chose to use beef stock instead of traditional chicken broth for that stronger flavor. This soup can be ready in under an hour, or you can let it simmer on the stove for added flavor.
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Other additions that might add depending to your personal taste is some heat like some jalapeños, banana peppers, or red pepper flakes. Personally we
are wimps when it come to spicy foods so I didn’t add anything to this recipe.
In my house we eat a lot of soups and stews especially in the winter. Here are some other favorites of mine to try:
What You Need to Make Sausage And Spinach Roasted Red Pepper Soup
Medium onions chopped
Garlic cloves Minced
Baby spinach
Ground sausage – you can substitute sausage links, either sweet or hot depending on your personal preference
Roasted red peppers
Potatoes chopped
Beef broth
Salt
Black pepper
Onion powder
Optional red pepper flakes
Optional hot peppers
How To Make Sausage And Spinach Roasted Red Pepper soup
Sauté onions until they are softened and translucent
Add garlic and cook for one minute
Remove from your skillet and add sausage to brown for about ten minutes, Drain and set aside
Peel and cut up potatoes 
Add Beef broth to large pot. Add Onions, garlic, sausage and potatoes
Add roasted red peppers
You can buy Roasted Red Peppers in your local grocery store or learn to roast them yourself. I buy boxes of them in the summer when they are in season and roast them out on my grill.
If you’ve never roasted red peppers here is how.
https://www.thekitchn.com/how-to-roast-peppers-3-ways-234734?amp=1
Cut them up and add them your soup pot
Add your baby spinach
Add your cream
cook until vegetables are fork tender about 30 minutes. At this point your soup is ready to serve. One thing I like to do , however is allow my soups to continue to simmer on the stove for the flavors to really blend. This soup stores well in a Tupperware – like container for the next day or place right into the freezer. Soup will keep for 1-2 months. Defrost before reheating
This soup is a great hearty soup to feed two or a family. It makes enough for several meals for left overs or it freezes well for a later date.
To pair this soup for a complete meal try these salads
Nothing goes better with soup than a warm pice of crusty bread or a fresh out of the oven roll
Easy Swirled Herb And Garlic Bread
How To Make Lion House Dinner Rolls
Sausage Spinach Roasted Red Pepper Soup
Ingredients
- 2 cups onions about 2 medium onions chopped
- 2 garlic cloves Minced
- 1 tsp salt
- 1/2 tsp black pepper
- 2 cups baby spinach
- 1 pound sausage
- 1 1/2 cup roasted red peppers
- 5 cups potatoes chopped about 5 potatoes
- 64 oz beef broth
- 1 tbsp onion powder
Instructions
- Sauté onions until they are softened and translucent
- Add garlic and saute for two minutes
- Peel and cut up potatoes
- Add Beef broth to large pot. Add Onions, salt, black pepper, garlic, sausage onion powder, and potatoes
- Optional if you are adding any heat to your recipe add this not, Sliced hot perreps, jalapenos or red pepper flakes
- Add spinach to pot
- Add roasted red peppersYou can buy Roasted Red Peppers in your local grocery store or learn to roast them yourself. I buy boxes of them in the summer when they are in season and roast them out on my grill.If you’ve never roasted red peppers here is how.https://www.thekitchn.com/how-to-roast-peppers-3-ways-234734?amp=1Cut them up and add them your soup pot
- Add baby spinach
- Cook until vegetables are fork tender about 30 minutes. At this point your soup is ready to serve. One thing I like to do , however is allow my soups to continue to simmer on the stove for the flavors to really blend. This soup stores well in a Tupperware - like container for the next day or place right into the freezer. Soup will keep for 1-2 months. Defrost before reheating
Nutrition
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WELCOME
My name is Mary. Here at The Recipe Patch you will find a garden full of recipes to make life easy and delicious. I hope you find a new recipe to share with your friends and family. There is something for every occasion…. Let’s get to work… or play!
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This looks delicious! I am going to swap out the potatoes for cauliflower since I am on a keto diet and I think it will be great! Thanks Mary!
My Pleasure! What a great idea Maria. I will have to try that too! Thanks for the idea!