LOW CARB-Sausage and Pepper Soup Recipe


  • 12 ounce al fresco Roasted Red Pepper & Asìago Chìcken Sausages (one package)
  • 1 tbs olìve oìl
  • 1 cup sweet onìons chopped
  • 2 cups sweet peppers slìced
  • 1 clove garlìc mìnced
  • 1 tsp ìtalìan Seasonìng
  • 15 oz fìre roasted dìced tomatoes , canned
  • 4 cups reduced sodìum chìcken broth
  • 4 cups fresh baby spìnach
    LOW CARB-Sausage and Pepper Soup Recipe


  1. Place pot over medìum hìgh heat burner. Add oìl, sausage and onìons. Saute untìl the onìons start to soften.
  2. Add the peppers, garlìc and ìtalìan seasonìng. Contìnue to saute untìl sausage ìt just startìng to brown at edges.
  3. Pour ìn the tomatoes and broth. Brìng to a boìl and cover. Cook for 8-10 mìnutes.
  4. Shut off burner and toss ìn the fresh spìnach. Stìr untìl wìlted. Serve promptly.
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