This delicious sausage soup doesn’t need to simmer for hours to develop great flavor. Thanks to a satisfying combination of spicy Poblano pepper, classic herbs, and an interesting blend of spices, this soup delivers lots of fantastic flavor in just over half an hour.
Course Soup
Cuisine Mexican
Keyword Poblano Soup
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Total Time 30 minutesminutes
Servings 6people
Ingredients
2Tbspextra virgin olive oil
1lb.pork sausage
1mediumred pepperdiced
1/2mediumPoblano pepperdiced
3stalkscelerydiced
1tspdried basil
1tspdried oregano
1tspdried rosemary
1 1/2tspchili powder
1tspground cumin
1/2tspground cinnamon
Sea salt and black pepperto taste
6cupschicken stock
2cupsbaby spinach
1cupCheddar Jack cheeseshredded
Instructions
Heat olive oil in a large soup pot or Dutch oven over medium-high heat. Add sausage and cook, stirring occasionally, until the sausage is no longer pink inside, approximately 5 minutes. As the sausage cooks, break it into small pieces with a wooden spoon.
Add the red and Poblano pepper, celery, basil, oregano, rosemary, chili powder, cumin, and cinnamon 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 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.
Remove from heat and serve immediately, topped with shredded Cheddar Jack cheese and some additional diced Poblano pepper, if desired. Enjoy!