In a Dutch kitchen appliance or giant soup pot, heat vegetable oil over medium-high heat. Add sausage. Cook for roughly five minutes, stirring sometimes, till the sausage is not any longer pink within. slash the sausage into tiny items with a picket spoon because it cooks.
Add the peppers (red and Poblano), celery, oregano, basil, rosemary, flavouring, cumin, and cinnamon into the pot. Season with salt and pepper to style, then stir to mix. Cook whereas stirring sometimes till the vegetables have softened (5-6 minutes).
Add broth. Simmer for twenty minutes whereas stirring sometimes.
Add spinach and cook till the spinach wilts (about 4-5 minutes).
Remove from heat. Serve like a shot screw-topped with cheese and, if desired, extra diced Poblano peppers.