There is so much flu and colds going around right now with the weather changing and getting so cold. I try to drink lots of water, wash my hands, take vitamins and get lots of rest to prevent picking something up. But, sometimes it is inevitable and soup is always my answer! I try to cook a pot of soup every week in the winter. If you don’t eat it all, you can freeze it, or share with a friend! This Sausage soup is a healthier spin on one I used to make years ago. It had orzo in it but I have subbed cauliflower rice and spinach and I have to tell you, I think it is even better…and I know better for you!
I also love soups because you can make them earlier in the day and let them simmer and dinner is ready when you are! So much goodness in one bowl. Make a pot today!
Ingredients:
1 large onion, chopped
2-3 carrots, peeled and diced
3 celery stalks, chopped
2 tbsp olive oil
1 lb natural ground pork sausage (I use Butcher Box)
8 cups chicken stock (or bone broth)
1-14 oz can diced tomatoes
1-28 oz can crushed tomatoes
2 bay leafs
1 tbsp dried basil
1 tbsp dried oregano
1 tbsp dried parsley
1 tbsp fennel seeds
2 tsp garlic salt
1/2 tsp crushed red pepper
1 tsp sea salt
freshly ground pepper
1 bag riced cauliflower, or 1 head of cauliflower, grated
2 handfuls baby spinach
Directions:
In a large pot, heat the oil over medium heat. Add the onion, carrots and celery and cook, stirring occasionally for 3-4 minutes, or until tender but not brown. Add the sausage and break it up with a spoon. Cook with the Mirepoix mixture until the sausage is cooked through and no longer pink. Add the chicken stock, diced and crushed tomatoes and all herbs and spices. Let the soup simmer for 30 minutes.
Increase the heat and bring the mixture a slight boil. Add the cauliflower rice and spinach and stir well. Continue to cook for another 8-10 minutes, until the cauliflower is cooked through and the spinach is wilted. Add more salt and pepper to taste and garnish with fresh basil or parsley. Enjoy!
