About the Recipe
Join us in the kitchen as we whip up a delicious Sausage & Sweet Potato Soup with Baby Kale. This comforting recipe features the perfect blend of sweet Italian sausage, hearty sweet potatoes, and nutrient-packed baby kale, all simmered in a flavorful broth. With a touch of spices and a medley of ingredients, this soup is a celebration of flavors!
Ingredients
1 pound sweet Italian sausage, casings removed
1 Tbsp olive oil
1 large yellow onion, chopped
1 tsp Kosher salt
1⁄2 tsp ground black pepper
4 garlic cloves, grated or finely minced
1 tsp paprika
1 tsp cumin
3⁄4 tsp ground coriander
1⁄4 tsp chili powder
Kosher salt and freshly ground black pepper
2 large sweet potatoes, peeled and chopped into 1⁄2” cubes, about 3 cups
6 cups chicken stock
1 bay leaf
1 bunch (4 cups) fresh baby kale, stems removed and chopped
1 (14.5 oz) can dark red kidney beans, drained and rinsed
Preparation
1.Heat a large pot over medium high
heat.
2. Cook the sausage in the olive oil,
breaking it up with the back of a
wooden spoon until almost cooked
thru, about 5 minutes.
3. Add in the onion and cook until
turning translucent, another 5
minutes, stirring occasionally.
4. Add in the garlic and cook until
fragrant, 30 seconds.
5. Add the sweet potatoes, chicken
stock, and bay leaf.
6. Continue by adding salt, ground
black pepper, paprika, cumin,chili
powder, and coriander.
7. Stir and cook partially covered over
medium heat until the sweet
potatoes are tender, 10-15 minutes.
8. Remove the bay leaf, and add in the
kale.
9. Continue to cook over medium heat
for 5 minutes until the kale is tender.
10. Add kidney beans and cook 5
minutes longer.
11. Check the doneness of the sweet
potatoes and poke with a knife or
fork. When the knife runs through
easily the potatoes are done.
12. Turn off heat, taste for salt and
pepper, add more if necessary.
13. Optional toppings, fresh parsley and
grated parmesan cheese.
14. Serve warm.