Sweet Potato Sausage Soup
This hearty and comforting Sweet Potato Sausage Soup is a perfect dish for chilly days. The combination of savory sausage, sweet potatoes, and nutritious vegetables makes it a wholesome and filling meal that the whole family will enjoy.
Equipment
- 1 Large pot or Dutch oven
- 1 Wooden spoon or spatula
- 1 Cutting board
- 1 set Measuring cups and spoons
- 1 Ladle
Ingredients
- 1 lb Italian sausage, casing removed
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 lb sweet potatoes, peeled and diced
- 4 cups vegetable or chicken broth
- 1 can (15 oz) diced tomatoes, with juices
- 2 cups kale, chopped (or spinach)
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- Salt and pepper, to taste
- 2 tablespoons olive oil
- Fresh parsley, for garnish (optional)
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the Italian sausage and cook, breaking it apart with a wooden spoon, until browned and cooked through, about 5-7 minutes.
- Add the diced onion and minced garlic to the pot. Sauté until the onion is translucent, about 3-4 minutes.
- Stir in the diced sweet potatoes, ground cumin, and smoked paprika. Cook for 2-3 minutes, allowing the spices to bloom.
- Pour in the vegetable or chicken broth and add the diced tomatoes (with their juices). Bring the mixture to a boil, then reduce the heat to a simmer.
- Cover and let the soup simmer for about 20 minutes, or until the sweet potatoes are tender.
- Add the chopped kale (or spinach) to the soup and cook for an additional 5 minutes, until the greens are wilted.
- Season the soup with salt and pepper to taste.
- Serve hot, garnished with fresh parsley if desired.
Notes
For a spicier soup, consider using spicy Italian sausage or adding red pepper flakes. You can also add other vegetables, such as carrots or celery, for added flavor and nutrition. This soup can be stored in the refrigerator for up to 3 days or frozen for up to 3 months. Serve with crusty bread for a complete meal.