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Week of 12/17/18

Sausage and Spinach Soup
with baba ganoush / baby carrots

Active: 30 min Total: 30 min
Original GF Paleo Vegetarian
Sausage and Spinach Soup
With hearty vegetables, savory sausage, and vibrant spinach, this soup will have everyone smacking their lips and asking for seconds!
Tags
One Pot
Proteins
Sausage
Cuisines
American
Save recipe
53

Ingredients

Metric
Servings:
4
Sausage and Spinach Soup:
  • Carrots - 8 oz , sliced into rounds
  • Onions, medium - 1 , diced
  • Garlic - 4 cloves , chopped
  • Oil, cooking - 1 Tbsp
  • Italian sausage, loose and raw - 12 oz
  • Italian seasoning - 2 tsp
  • Thyme, dried - 1 tsp
  • Tomato paste - 2 Tbsp
  • Vinegar, balsamic - 2 tsp
  • Tomatoes, diced and preferably fire-roasted (14 oz / 397 g) - 1 can
  • Stock, any type - 5 cups
  • Baby spinach - 5 oz
Baby Carrots and Baba Ganoush:
  • Carrots, baby - 10 oz
  • Baba ganoush - 3/4 cup

Prep

  1. Carrots / Onions / Garlic - Prep as directed. Store separately. (Can be done up to 5 days ahead)

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Make

  1. Heat a Dutch oven over medium-high heat. Add oil and then sausage and saute, breaking sausage apart, for 2 to 3 minutes.
  2. Add carrots, onions, and garlic. Saute until tender, 3 to 4 minutes.
  3. Add Italian seasonings, thyme, tomato paste, and vinegar and saute until veggies are coated, ~1 minute.
  4. Add tomatoes (including liquid) and stock. Reduce heat and simmer for 10 minutes to allow the flavors to come together.
  5. In the last 2 minutes of cooking, stir in spinach.
  6. Taste and season soup with some salt, pepper, and a splash of vinegar if needed.
  7. Ladle soup into bowls. Serve with carrots and baba ganoush (for dipping) on the side. Enjoy!

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