Imagine curling up on a chilly evening with a bowl of something that hugs you back—this Hearty Sweet Potato Sausage Kale Soup might just be that bowl. It’s like a warm sweater for your taste buds, combining the earthy sweetness of sweet potatoes with the comforting spice of sausage and the robust, slightly bitter bite of kale. The other day, while watching the leaves dance in the breeze outside my window, I whipped up this soup and suddenly, the world felt just a bit cozier.
Steps
- Heat olive oil in a large skillet over medium-high heat. Add the sausage, breaking it up with a spoon, and cook until browned, about 2-3 minutes. Stir in the onion and garlic and continue cooking until the onion softens.
- For the slow cooker: Transfer the sausage mixture, broth, apple cider vinegar, adobo seasoning, salt, thyme, pepper, rosemary, and sweet potatoes into the slow cooker. Cover and cook on low for 6 hours or high for 3 hours. Remove the rosemary sprig, blend a cup of the broth, onion, and sweet potatoes with cream (optional), and return the puree to the pot. Add kale and cook on high for 10-15 minutes.
- For the Instant Pot: Place all ingredients in the pressure cooker with 5 cups of broth. Cook for 10 minutes, then allow the pressure to release naturally. Discard the rosemary, blend a cup of broth, onion, and sweet potatoes with cream if desired, and return to the pot. Add the kale, set to sauté on high, and boil for 1-2 minutes.
- For stovetop: Simmer all ingredients, covered, in a large pot with 6 cups of broth for 1.5 hours. Remove the rosemary and blend a cup of broth, onion, and sweet potatoes with optional cream. Return the puree, add kale, and simmer for 10-15 minutes.
- Serve the soup immediately, enjoying its comforting flavors. If you wish to freeze, transfer to glass containers and store for up to 3 months. Thaw overnight before reheating.
Ingredients
- 2 teaspoons extra-virgin olive oil
- 1 pound mild Italian chicken sausage, casings removed
- 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 dried thyme
- 1/2 teaspoon freshly ground black pepper
- 1 sprig rosemary
- 1 pound orange-fleshed sweet potatoes, peeled and cubed
- 6 cups unsalted chicken bone broth
- 1/4 cup dairy-free heavy cream (optional)
- 1 bunch lacinato kale or Swiss chard, stems and ribs removed, leaves torn (approximately 2 cups loosely packed)
Nutritional Values
Calories: 1590 kcal | Carbohydrates: 138 g | Protein: 141 g | Fat: 51 g | Saturated Fat: 12 g | Cholesterol: 396 mg | Sodium: 7416 mg | Fiber: 24 g | Sugar: 42 g
FAQ
- Can I freeze Sweet Potato Soup with Sausage and Kale?
- Yes, you can freeze this soup, especially since it uses dairy-free cream, which is optional. Pour the soup into smaller glass containers and freeze for up to three months. When ready to eat, thaw overnight in the refrigerator and reheat on the stove or in the microwave.
- What can I substitute for sweet potatoes in this soup?
- If you prefer, you can swap the sweet potatoes with butternut squash. This will give the soup a slightly different flavor but will still be delicious.
- How can I add a spicy kick to this soup?
- To add some heat, you can use spicy Italian sausage instead of mild Italian chicken sausage. This will give the soup an extra kick while maintaining its hearty flavor.
- What are the alternative methods to cook this soup?
- This soup can be made using a slow cooker, Instant Pot, or on the stove. Each method starts with browning the sausage in a skillet, followed by adding the remaining ingredients and cooking according to your chosen method.
- Can I use different greens instead of kale?
- Yes, you can substitute other leafy greens such as Swiss chard or spinach for the kale. Just ensure to adjust cooking times as needed for the different greens.
Tips
- Brown the Sausage Thoroughly: To enhance the flavor, make sure to brown the sausage well before adding the other ingredients. This step not only adds depth to the soup but also helps to release the flavors of the onion and garlic when they’re sautéed together.
- Blend a Portion for Creaminess: For a creamy texture without using actual cream, blend a cup of the broth, sweet potatoes, and onions separately, then mix it back into the soup. This technique adds a rich, velvety consistency to the dish.
- Add Greens at the End: When using kale or Swiss chard, add them towards the end of the cooking process. This prevents them from overcooking and ensures they retain their vibrant color and nutritional benefits.
- Customize Seasoning and Ingredients: Feel free to adjust the seasoning to your taste. Consider swapping the sweet potatoes for butternut squash or using spicy Italian sausage for a different flavor profile. You can also substitute spinach for kale or Swiss chard if preferred.
Equipment
- Slow Cooker – If you don’t already have one, a slow cooker is essential for the slow cooker version of this recipe.
- Instant Pot – If you opt for the Instant Pot method, having a pressure cooker like an Instant Pot is necessary.
- Blender – A high-speed blender is needed to puree a portion of the soup to achieve the creamy texture.
