Sausage And Spinach Soup

by Lisa Marie Rosati on February 6, 2013

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This is a super-simple and delicious recipe. It takes all of 30 minutes to make from start to finish! My family gobbled it up … so I recommend if you have a few boys in your family want left overs, double the recipe. I always use unsalted broth, I like to control the amount of sodium …it’s your call. Also, you can use any kind of sausage meat you desire, such as chicken, wild boar, etc. You don’t have to limit your taste buds to pork. Notice how few ingredients are involved in the creation of this wholesome recipe… that’s what I’m talking about!


1 pound pork sausage, I buy it out of the casing and mild
1 1/2  tablespoons unsalted butter or ghee
1 ½ tablespoons olive oil
6 cups chicken stock or broth, low sodium or unsalted
1 package of fresh baby spinach leaves
sea salt and fresh pepper to taste
freshly grated Parmesan cheese, optional


  1. If you couldn’t find loose sausage meat out of the casing, remove casing from your sausage and roll into 1-inch balls.
  2. Heat the butter and oil in a large, heavy pot over a medium-high heat. Add the sausage balls and fry until browned on all sides, approximately 7 minutes.
  3. Add the stock. Bring to a boil, reduce the heat and simmer until the sausage is cooked through, approximately 15 minutes.
  4. Add the baby spinach and simmer for 1 minute until it wilts. Season to taste with salt and pepper and serve immediately with the Parmesan cheese (if desired).
  5. Enjoy!

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