5 from 30 votes
Turkey Sausage, Kale and Sweet Potato Soup
This Turkey Sausage, Kale and Sweet Potato Soup blends cooked turkey sausage, diced sweet potatoes, kale, and kidney beans into a hearty broth seasoned with paprika, cumin, coriander, and chipotle chili powder. The soup offers meals with tender vegetables, savory sausage slices, and a lightly spiced, warming flavor profile, ideal for a filling lunch or dinner.
Prep Time
15 mins
Cook Time
35 mins
Total Time
50 mins
Servings:
6
Course:
Soup
Cuisine:
American
Ingredients
- 1 Tbsp olive oil
- 1 1/2 cups chopped yellow onion (1 medium)
- 1 sweet potato about 1 lb) peeled and diced into small cubes (3 cups, large
- 13 oz. turkey sausage cut into 1/2-inch thick slices, fully cooked
- 4 cloves garlic minced (4 tsp
- 6 cup chicken broth low-sodium
- 1 tsp paprika
- 1 tsp cumin ground
- 3/4 tsp ground coriander
- 1/4 tsp chipotle chili powder (more or less to taste)
- salt freshly ground
- black pepper freshly ground
- 4 cups kale chopped, fresh
- 1 (14.5 oz) can red kidney beans drained and rinsed, dark
Instructions
- Heat olive oil in a large pot over medium-high heat.
- Add onion and saute 5 minutes then add sweet potato and sausage and cook, tossing occasionally, 3 minutes.
- Add garlic and cook, tossing occasionally, 2 - 3 minutes longer. Pour in broth, then add in paprika, cumin, coriander, chipotle chili powder and season with salt and pepper to taste.
- Bring to a light boil, then reduce heat to medium low. Cover and simmer, until sweet potatoes are nearly tender, stirring occasionally, about 5 - 10 minutes.
- Add kale and kidney beans and cook 5 minutes longer. Serve warm.
Cup of Yum
Notes
- Use fully cooked turkey sausage to streamline the soup preparation.
- Adjust chipotle chili powder amount to control spiciness according to taste preference.
- The soup can be served warm as a main or starter, offering a balanced combination of protein and vegetables.