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Sausage and Spinach Soup

Sausage and Spinach Soup

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Campbell's Kitchen

Chicken broth is the secret to making a quick and delicious homemade soup that has just 4 grams of carbs!

Ingredients {{adjustedServings}} servings

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Original recipe yields 5 servings



  1. Spray saucepot with cooking spray and heat over medium-high heat 1 minute. Add sausage and cook until browned, stirring often. Pour off fat.
  2. Add broth, oregano, onion and carrot. Heat to a boil. Cover and cook over low heat 10 minutes or until vegetables are tender.
  3. Stir in spinach and cook 1 minute.
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This was a great quick soup base. I did add celery and a bit of garlic to the soup base, then at the end I added some fresh tortellini, then topped it off with some fresh parmesan and a bit of crushed red pepper for a kick.


This soup is great! My 3 year old even liked it. I didn't have Italian sausage, but regular old pork sausage and it was delicious. Added celery and green peppers, I'm sure it would have been just as good without.

Emily Moothart

I used veggie broth instead of chicken, added chopped celery, and cooked everything in the crock pot (cut up the sausage at the end). Also added cooked pasta right before serving. I followed a previous reviewer's suggestion of baby spinach in the bowl instead of cooking it with the soup, and that was a FANTASTIC suggestion. Overall a very good soup, and we will make it again.