Description
A hearty and flavorful Smoked Sausage & Spinach Soup combining savory smoked sausage, nutrient-rich spinach, and a variety of beans simmered in a seasoned chicken broth, perfect for a comforting meal in just 25 minutes.
Ingredients
Scale
Meat
- 1 lb smoked sausage, cut into bite-sized pieces
Vegetables & Beans
- 1 (10-oz) package frozen spinach, thawed and drained
- 1 (15-oz) can diced tomatoes, undrained
- 1 (15-oz) can black eyed peas, drained and rinsed
- 1 (15-oz) can great northern beans, drained and rinsed
Seasonings & Broth
- 2 Tbsp dried minced onion flakes
- 5 cups chicken broth
- 1 packet Knorr vegetable soup mix
Instructions
- Cook the sausage: In a Dutch oven over medium heat, cook the smoked sausage pieces until they start to brown and release their flavors, then drain any excess fat to keep the soup from becoming greasy.
- Add remaining ingredients: Pour in the thawed spinach, diced tomatoes with their juice, black eyed peas, great northern beans, dried minced onion flakes, chicken broth, and Knorr vegetable soup mix into the Dutch oven with the sausage.
- Simmer the soup: Bring the soup mixture to a boil, then reduce the heat and let it simmer gently for 20 to 30 minutes to meld the flavors together and heat through thoroughly.
Notes
- Drain excess fat after browning the sausage to reduce grease in the soup.
- Use low-sodium chicken broth for a healthier option and better control over salt levels.
- Frozen spinach should be well drained to prevent excess water in the soup.
- This soup can be made ahead and tastes even better the next day after flavors meld deeply.
- For a spicier twist, add red pepper flakes or hot sauce while simmering.
