Sweet Potato Soup with Sausage and Kale
User Reviews
4.9
Sweet Potato Soup with Sausage and Kale
Description
The recipe begins by browning Italian chicken sausage with olive oil, followed by cooking diced onion and minced garlic until softened. Sweet potatoes, fresh rosemary, and selected spices like adobo seasoning, thyme, salt, and black pepper are combined with chicken bone broth. The soup cooks until the sweet potatoes are tender, allowing flavors to meld.
Fresh Lacinato kale is added toward the end, offering a tender leafy texture that complements the creamy sweetness of the potatoes and the spiced sausage. Heavy cream is optional for a richer mouthfeel. The combination of sausage and kale introduces savory and slightly bitter notes balancing the natural sweetness of the soup.
This soup can be prepared in a slow cooker, pressure cooker, or on the stove, providing flexibility. Removing the rosemary sprig before serving ensures no woody texture remains. It serves well as a filling meal on cooler days.
Ingredients
- 2 teaspoons extra-virgin olive oil
- 1 pound Italian chicken sausage casings removed, mild
- 1 yellow onion (diced)
- 4 cloves garlic (minced)
- 1/2 teaspoon apple cider vinegar
- 2 1/2 teaspoons adobo seasoning (*)
- 1/2 teaspoon kosher salt
- 1/2 teaspoon thyme dried
- 1/2 teaspoon black pepper freshly ground
- 1 prig rosemary
- 1 pound sweet potato peeled and cubed, orange-fleshed
- 6 cups chicken bone broth unsalted
- 1/4 cup heavy cream optional, dairy-free
- 1 bunch Lacinato kale stems and ribs removed and leaves torn (about 2 cups loosely packed, Tuscan kale, or Swiss chard
Instructions
- In a large skillet, heat the oil over medium-high heat.
- Transfer to the slow cooker with the 6 cups broth, apple cider vinegar, adobo seasoning, salt, thyme, pepper, rosemary, and sweet potatoes. Cover and cook on low for 6 hours or on high for 3 hours.
- Transfer all the ingredients to the pressure cooker add 5 cups of the broth, apple cider vinegar, adobo seasoning, salt, thyme, pepper, rosemary, and sweet potatoes and cook for 10 minutes. Let the pressure release naturally.
- Let this simmer in a large pot on the stove 1 1/2 hours, covered over low heat.
- Add the sausage and cook, breaking it up with a wooden spoon and stirring frequently, for 2 to 3 minutes, until browned.
- Remove and discard the rosemary sprig.
- Remove and discard the rosemary sprig.
- Add the onion and garlic and cook, stirring, for 1 to 2 minutes, until the onion begins to soften.
- Scoop out 1 cup of the broth, onion, and sweet potatoes, being careful to avoid the sausage, and transfer to a blender. Add the 1/4 cup cream, if using, to the blender, blend on high speed until smooth, and return the puree to the pot. Switch the slow cooker to high heat, add the kale, and simmer, covered, for 10 to 15 minutes, until thickened. Serve immediately.
- Scoop out 1 cup of the broth onion and sweet potatoes being careful to avoid the sausage and transfer to a blender. Add the cream to the blender blend on high speed until smooth and return the puree to the pot.
- Add the kale turn the machine to sauté on high bring the soup to a boil and boil for 1 to 2 minutes until thickened. Serve immediately.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 265 kcal
% Daily Value*
| Serving | 11/3 cups | |
| Calories | 265kcal | 13% |
| Carbohydrates | 23g | 8% |
| Protein | 23.5g | 47% |
| Fat | 8.5g | 13% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 66mg | 22% |
| Sodium | 1236mg | 52% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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