Sausage Kale and Sweet Potato Soup
Cozy up with a bowl of hearty and nutrient-packed Sausage Kale and Sweet Potato Soup, the ultimate comfort food for any season! This one-pot wonder combines savory Italian sausage, tender sweet potatoes, vibrant kale, and a medley of spices like smoked paprika and oregano for a flavorful, satisfying meal. A base of rich chicken broth ties every element together, creating a perfectly balanced soup that’s both wholesome and delicious. Ready in just 50 minutes, this recipe is ideal for busy weeknights or meal prepping. Serve it with crusty bread for a complete experience and enjoy a dish that’s as nutritious as it is irresistible. Perfect for fans of rustic, homemade soups!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound Italian sausage (mild or spicy, casing removed)
- 1 yellow onion, diced
- 3 garlic cloves, minced
- 2 medium sweet potatoes, peeled and cubed
- 2 medium carrots, sliced
- 6 cups chicken broth
- 4 cups kale, stems removed and leaves roughly chopped
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 0.5 teaspoon smoked paprika
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 teaspoon red pepper flakes (optional)
Instructions
In a large pot or Dutch oven, heat the olive oil over medium heat.
Add the sausage, breaking it into small pieces with a wooden spoon, and cook until browned, about 6-8 minutes. Remove the sausage with a slotted spoon and set aside, leaving the drippings in the pot.
Add the diced onion and cook for 3-4 minutes, until softened and translucent.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the cubed sweet potatoes and sliced carrots to the pot. Cook for 5 minutes, stirring occasionally.
Pour in the chicken broth and return the cooked sausage to the pot.
Stir in the thyme, oregano, smoked paprika, salt, black pepper, and red pepper flakes if using.
Bring the soup to a gentle boil, then reduce the heat to low. Simmer uncovered for 20 minutes, or until the sweet potatoes and carrots are tender.
Add the chopped kale to the pot and simmer for an additional 5 minutes, until the kale is wilted.
Taste and adjust seasonings as needed. Remove from heat and let cool slightly before serving.
Ladle the soup into bowls and enjoy with a slice of crusty bread, if desired.
Nutrition Facts
Calories |
2089 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 145.0 g | 186% | |
| Saturated Fat | 45.8 g | 229% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 318 mg | 106% | |
| Sodium | 8097 mg | 352% | |
| Total Carbohydrate | 103.5 g | 38% | |
| Dietary Fiber | 16.5 g | 59% | |
| Total Sugars | 27.0 g | ||
| Protein | 100.6 g | 201% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 546 mg | 42% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 4294 mg | 91% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
