Call it a soup or stew, you are going to adore this hearty combination of sausage and spinach either way. Before getting started, make sure to have a pound of your favorite Italian sausage on hand. The kind that you add to a skillet of sausage and cauliflower stir-fry or to your breakfast hash and eggs. Choose the best Paleo sausage with the ingredients that are good for you – the ones that make you joyously happy. And while you are smiling, be sure that you have all the rest of the ingredients on the list. Potatoes, carrots, onion, spinach. Just know this recipe can be adapted to follow AIP if you choose compliant sausage and sweet potatoes.
Speaking of spinach, did you know that it is closely related to Swiss chard and beets? All of which are excellent for your body – and a great way to mix up the variety of greens you consume. It won’t give you bulging muscles like Popeye, but it can improve your eyesight and reduce inflammation. If life has you sitting behind a screen more hours than you care to count, add in a dose of spinach to your meals every now and then, to feel like a modern-day superhero!
Once you start to find more inspiration for spinach, you’ll discover that you can eat it raw, or cooked. Stuffed in salmon with sun-dried tomatoes or hidden in a mango, avocado and spinach smoothie. Eat your greens and gain strength with every meal!
Sausage And Spinach Soup Recipe
Protein: 35g / %
Carbs: 38g / %
Fat: 44g / %
Values are per portion. These are for information only & are not meant to be exact calculations.
- 1 lb. Italian sausage, casing removed
- 2 russet or sweet potatoes, diced
- 2 carrots, sliced
- 4 cups spinach, packed
- 1/2 small onion, diced
- 3 garlic cloves, minced
- 1/2 tsp. dried oregano
- 1/2 tsp. dried basil
- 5 cups chicken stock
- 1/4 cup full-fat coconut milk
- 1 tbsp. cooking fat
- Melt the cooking fat in a large saucepan over medium-high heat.
- Add the onion and garlic, then cook until soft, 2 to 3 minutes.
- Add the sausage and cook until brown, crumbling as it cooks, 4 to 5 minutes.
- Add potatoes and carrots, cook 2 to 3 minutes longer while stirring.
- Sprinkle the dried oregano and dried basil; season to taste and stir until well combined.
- Pour in the chicken stock, bring to a boil, lower the heat, and let it simmer for 10 to 12 minutes or until potatoes are soft.
- Add the coconut milk, give it a good stir, then add the spinach and cook 2 to 3 minutes.
- Season to taste and serve warm.