Description
Hearty and flavorful sausage, kale, and sweet potato soup, perfect for a comforting and nutritious meal.
Ingredients
Scale
- 1 pound Italian sausage (sweet or hot, casings removed)
- 2 tablespoons olive oil
- 1 large sweet potato, peeled and diced into 1/2-inch cubes
- 1 large onion, chopped
- 2 cloves garlic, minced
- 6 cups chicken broth
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon red pepper flakes (optional)
- 6 cups chopped kale (stems removed)
- Salt and pepper to taste
- Grated Parmesan cheese, for serving (optional)
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the sausage and cook, breaking it up with a spoon, until browned and cooked through (5-7 minutes). Remove with a slotted spoon and set aside, leaving the rendered fat in the pot.
- Add the chopped onion to the pot and cook until softened (about 5 minutes), stirring occasionally. Add the minced garlic and cook for another minute, until fragrant. Add the diced sweet potato and cook for about 5 minutes, stirring occasionally.
- Pour in the chicken broth and add the diced tomatoes (undrained), Italian seasoning, and red pepper flakes (if using). Stir to combine. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the sweet potatoes are tender.
- Return the cooked sausage to the pot. Stir to combine. Add the chopped kale and stir until wilted (about 5 minutes). Season with salt and pepper to taste.
- Ladle the soup into bowls. Garnish with grated Parmesan cheese, if desired. Serve immediately.
Notes
- Sausage: Use any type of sausage you prefer (chorizo, andouille, chicken sausage).
- Sweet Potato: Substitute butternut squash or regular potatoes if needed.
- Kale: Use spinach or Swiss chard instead, adding them during the last few minutes of cooking.
- Broth: Use vegetable broth for a vegetarian option.
- Spice: Adjust red pepper flakes to control spice level.
- Beans: Add a can of drained and rinsed cannellini or kidney beans during the last 10 minutes of cooking.
- Lemon Juice: A squeeze of fresh lemon juice at the end brightens the flavors.
- Make it Creamy: Stir in a splash of heavy cream or coconut milk during the last few minutes of cooking.
- Slow Cooker Version: Brown sausage, sauté onion and garlic. Transfer all ingredients to slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. Add kale during the last 30 minutes.
- Freezing: Cool completely before freezing in freezer-safe containers. Thaw overnight in the refrigerator before reheating.
- Prep Time: 15 minutes
- Cook Time: 40 minutes