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Sausage and Spinach Soup
with baba ganoush / baby carrots

Active: 30 min Total: 30 min
With hearty vegetables, savory sausage, and vibrant spinach, this soup will have everyone smacking their lips and asking for seconds!
Tags
Proteins
Cuisines

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

Nutrition Facts

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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!

Nutrition Facts

Amount Per Serving
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% Daily Value
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Increase your nutrition smarts


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