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To make sweet potato sausage soup, you need these key ingredients: - 2 medium sweet potatoes, peeled and diced into bite-sized cubes - 1 pound Italian chicken sausage (or plant-based sausage), casings removed and crumbled - 1 large onion, diced finely - 2 cloves garlic, minced - 4 cups vegetable broth (low-sodium recommended) - 2 cups kale, chopped, stems removed - 1 can (15 oz) diced tomatoes, including their juices - 1 teaspoon smoked paprika - 1 teaspoon dried thyme, or 1 tablespoon fresh thyme if available - Salt and freshly ground black pepper to taste - 2 tablespoons olive oil for sautéing These ingredients work together to create a soup that is both tasty and filling. The sweet potatoes add a natural sweetness. The sausage gives it a hearty texture. The spices bring warmth and depth. You can change the soup to fit your taste. Here are some optional ingredients to consider: - Fresh parsley, roughly chopped, for garnish - Red pepper flakes for heat - Additional vegetables such as carrots or bell peppers - Beans for extra protein and fiber Feel free to mix and match based on what you have at home. This flexibility makes the soup fun to make and enjoy. Each serving of sweet potato sausage soup offers a healthy blend of nutrients. Here is the breakdown: - Calories: Approximately 300 - Protein: 20g - Carbohydrates: 40g - Fiber: 8g - Fat: 10g This soup is rich in vitamins and minerals, thanks to the sweet potatoes and kale. It's a well-rounded meal that satisfies your hunger while keeping you healthy. {{ingredient_image_2}} - Peel and dice 2 medium sweet potatoes into bite-sized cubes. - Dice 1 large onion finely. - Mince 2 cloves of garlic. - Chop 2 cups of kale, removing the stems. - Open 1 can of diced tomatoes (15 oz) and keep the juices. 1. In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. 2. Add the diced onion, sautéing for 3-4 minutes until it softens. 3. Stir in the minced garlic and cook for 1 minute, allowing the aroma to fill the air. 4. Crumble the Italian chicken sausage into the pot. Cook for 6-8 minutes until it is browned. 5. Add the diced sweet potatoes, 1 teaspoon of smoked paprika, and 1 teaspoon of dried thyme. Mix well. 6. Pour in 4 cups of vegetable broth and add the can of diced tomatoes. Bring to a boil. 7. Once boiling, lower the heat. Cover and let it simmer for 15-20 minutes until sweet potatoes are tender. 8. Fold in the chopped kale and cook for another 5 minutes until it wilts. 9. Taste the soup and add salt and pepper as needed. - Preparation takes about 15 minutes. - Cooking the sausage and vegetables takes about 20 minutes. - Simmering the soup takes 15-20 minutes. - Total time is roughly 40 minutes. This simple method brings out the rich flavors in your sweet potato sausage soup. Enjoy each step as you craft this hearty meal! To make the best sweet potato sausage soup, start with fresh ingredients. Fresh sweet potatoes and herbs bring out great flavors. Use low-sodium broth to control the salt level. This keeps the soup healthy and tasty. Always sauté the onions until they are soft. This step adds depth to the soup's taste. Stir the sausage well to break it apart. This ensures even cooking and flavor. To boost the flavor, consider adding spices. Besides smoked paprika, try a pinch of cayenne for heat. A squeeze of lemon juice at the end brightens the flavors. Fresh herbs like basil or cilantro can add a fresh note. If you enjoy a little sweetness, maple syrup works well with sweet potatoes. Remember, taste as you go. Adjust seasoning to fit your palate. One common mistake is overcooking the sweet potatoes. They should be tender but not mushy. Avoid adding all the kale at once; it cooks down quickly. If you add too much at once, it may not wilt properly. Another mistake is skipping the sautéing step. This can lead to bland soup. Lastly, don't forget to taste it before serving. This ensures that all the flavors meld together nicely. Pro Tips Choose the Right Sausage: For a flavor boost, consider using spicy Italian sausage or add some chili flakes for heat. Texture Matters: Ensure your sweet potatoes are diced evenly for uniform cooking; this will enhance the soup's texture. Fresh Herbs for Flavor: Using fresh thyme instead of dried can elevate the soup’s flavor profile significantly. Make it Ahead: This soup tastes even better the next day as the flavors meld; make a big batch and enjoy leftovers! {{image_4}} You can switch the Italian chicken sausage for other types. Try turkey sausage for a leaner option. Pork sausage brings a rich flavor to the pot. You can even use spicy sausage for a kick. This gives you many ways to make the soup your own. To make this soup meat-free, use plant-based sausage. There are many great options in stores now. You can also skip the sausage and add more veggies. Use mushrooms for a hearty texture. Lentils or beans work well too, adding protein and fiber. Feel free to add other vegetables you have. Carrots and celery add nice crunch and color. Zucchini or bell peppers can also blend well. If you like greens, spinach or Swiss chard are tasty choices. Just chop them and add them when you stir in the kale. This soup is all about using what you love! After enjoying your soup, let it cool. Pour the soup into an airtight container. You can store it in the fridge for up to five days. Make sure to cover it well to keep it fresh. If you want to save some soup for later, freezing works great. Use freezer-safe containers or bags, leaving some space for expansion. The soup can last up to three months in the freezer. Remember to label each container with the date. To reheat, take the soup out of the fridge or freezer. If frozen, let it thaw overnight in the fridge. You can warm it on the stove over medium heat. Stir it often to heat evenly. If you want, add a splash of broth or water to keep it from getting too thick. Microwave reheating is also fine. Just heat in short bursts, stirring in between, until hot. Enjoy your warm, hearty soup! Yes, you can use other types. Orange-fleshed sweet potatoes work well here. You can also try purple sweet potatoes for a fun color. They have a different taste but will still taste great in the soup. To add spice, try these options: - Add red pepper flakes during cooking. - Stir in diced jalapeños or serrano peppers. - Use spicy Italian sausage instead of mild. Each option gives a nice kick without hiding the other flavors. Yes, this soup is gluten-free. The main ingredients, sweet potatoes, sausage, and broth, contain no gluten. Always check your broth label to ensure it’s gluten-free. This soup is safe for those with gluten intolerance. This soup pairs well with: - Crusty bread for dipping. - A simple green salad for freshness. - Grilled cheese sandwiches for comfort. Each option adds a nice touch to your meal and makes it more filling. We explored the key ingredients for Sweet Potato Sausage Soup and how to customize it. I shared preparation steps, cooking directions, and timing to make it easy for you. We covered tips to enhance flavors and avoid common mistakes. You learned about variations for different diets and how to store leftovers properly. In the end, this soup is versatile and packed with nutrition. Feel free to experiment and make it your own!

Sweet Potato Sausage Soup

A hearty and flavorful soup made with sweet potatoes, sausage, and kale, perfect for a cozy meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine American
Servings 6

Ingredients
  

  • 2 medium sweet potatoes, peeled and diced into bite-sized cubes
  • 1 pound Italian chicken sausage (or plant-based sausage), casings removed and crumbled
  • 1 large onion, diced finely
  • 2 cloves garlic, minced
  • 4 cups vegetable broth (low-sodium recommended)
  • 2 cups kale, chopped, stems removed
  • 1 can (15 oz) diced tomatoes, including their juices
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried thyme
  • 1 tablespoon fresh thyme (if available)
  • to taste salt and freshly ground black pepper
  • 2 tablespoons olive oil for sautéing
  • optional fresh parsley, roughly chopped, for garnish

Instructions
 

  • In a large pot or Dutch oven, heat the olive oil over medium heat until shimmering. Add the diced onion and sauté for about 3-4 minutes until it becomes translucent and begins to soften.
  • Stir in the minced garlic and cook for an additional minute, stirring continuously to release its aroma and prevent burning.
  • Add the crumbled sausage to the pot, breaking it up with a spoon. Cook for about 6-8 minutes, stirring occasionally, until it is nicely browned and cooked through.
  • Incorporate the diced sweet potatoes into the pot, followed by the smoked paprika, dried thyme, and a generous pinch of salt and pepper. Mix well to coat the sweet potatoes with the spices and sausage.
  • Pour in the vegetable broth and add the diced tomatoes along with their juices. Bring the mixture to a vigorous boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 15-20 minutes or until the sweet potatoes are tender and easily pierced with a fork.
  • Stir in the chopped kale, folding it into the soup until well combined. Cover again and allow it to cook for an additional 5 minutes, or until the kale has wilted and become tender.
  • Taste the soup and adjust the seasoning with additional salt and pepper as needed before serving.

Notes

Serve hot with fresh parsley garnish and crusty bread on the side.
Keyword kale, sausage, soup, sweet potato