I absolutely love sharing this Sausage Sweet Potato & Kale Soup Recipe with you because it’s the kind of meal that feels like a warm hug on a chilly day. The blend of savory sausage with sweet, tender chunks of sweet potato and the slight earthiness from kale creates a comforting, hearty soup that’s not just filling but packed with flavor. Trust me, it’s incredibly satisfying and a great way to sneak some greens into your diet without any fuss.
When I first tried this recipe, I was amazed at how quickly it came together and still tasted so rich and complex. You’ll find that it works perfectly as a cozy weeknight dinner or even as a batch meal for busy days ahead. Plus, it uses simple ingredients that you probably already have on hand, making this Sausage Sweet Potato & Kale Soup Recipe an easy and reliable go-to in your kitchen.
Why You’ll Love This Recipe
- Simple ingredients: Uses pantry staples and fresh produce you can find year-round.
- Wholesome and hearty: Balanced protein, veggies, and starchy sweetness to satisfy your hunger.
- Family-friendly: Mild sausage keeps it approachable for all ages.
- Quick to make: Ready in about 45 minutes, perfect for busy weeknights.
Ingredients You’ll Need
The ingredients in this Sausage Sweet Potato & Kale Soup Recipe come together beautifully, with the sweet potatoes adding a subtle sweetness that complements the savory sausage, and the kale balancing it all out with a touch of earthiness. A mix of bone broth and vegetable stock gives it that rich, layered flavor.
- Olive oil: Use good quality extra virgin olive oil to add smooth richness while sautéing.
- Garlic: Fresh minced garlic brings vibrant aroma and depth.
- Yellow onion: Adds a sweet and savory base once softened.
- Shallots: Milder than onion, they lend exquisite subtle flavor complexity.
- Sweet potato: Peeled and diced, it’s the highlight that provides softness and natural sweetness.
- Salt and black pepper: For essential seasoning to build layers of flavor.
- Ground mild Italian sausage: I love the mild version for family-friendly warmth without being too spicy.
- Beef bone broth: Adds richness and a beautiful meaty undertone without overwhelming the dish.
- Vegetable stock: Balances the broth for a lighter yet flavorful base.
- Bay leaves: Infuse the soup with subtle herbal notes; don’t forget to remove before serving!
- Baby kale: Tender and quick to wilt, kale adds that nutritious punch and lovely green color.
- Parmesan: Grated on top for a nutty, salty finish that your family will rave about.
Variations
I love to mix things up with this Sausage Sweet Potato & Kale Soup Recipe depending on what I have in the fridge or how spicy we’re feeling. Personalize it easily by swapping or adding ingredients to match your mood or dietary needs.
- Spicy twist: I sometimes use spicy Italian sausage instead of mild for an extra kick that makes my family go crazy for it.
- Vegetarian option: Replace sausage with hearty sautéed mushrooms or smoked tofu and use all vegetable stock for a satisfying meatless version.
- Greens swap: Try baby spinach or chard if kale’s not your favorite – both wilt just beautifully in the last few minutes.
- Thickened soup: For a chunkier texture, mash some of the cooked sweet potato back into the soup to your liking.
How to Make Sausage Sweet Potato & Kale Soup Recipe
Step 1: Sauté your aromatics gently
Start by heating olive oil in a large pot over medium-low heat. Add minced garlic, diced onion, and sliced shallots; cook slowly for about 7-8 minutes, stirring occasionally until everything is soft and translucent. Be patient here—this step builds the flavor foundation, so don’t rush or brown the garlic, which could introduce bitterness.
Step 2: Add sweet potatoes and seasoning
Once your aromatics are perfect, toss in the diced sweet potato along with salt and pepper. Give it a good stir and let it cook for another 5 minutes. This helps the sweet potatoes start to soften and absorb the savory flavors from the onion and garlic.
Step 3: Brown the sausage separately
While the sweet potatoes are cooking, brown your ground mild Italian sausage in a separate skillet. Break it up into small pieces as it cooks to ensure it cooks evenly and crisps slightly. Cooking sausage separately lets you control the texture better and avoid overloading the soup pot with grease at once.
Step 4: Combine and simmer
Once the sausage is nicely browned, add it back into the pot with your sweet potatoes and aromatics. Pour in the beef bone broth and vegetable stock, then toss in the bay leaves. Bring everything to a boil, then reduce heat and let it simmer gently for 15 minutes. This simmering melds the flavors and softens the potatoes fully.
Step 5: Finish with kale and serve
Add the baby kale into the pot during the last 2 minutes of cooking, just long enough for it to wilt without losing its vibrant green color. Remove the bay leaves before serving. Ladle your soup into bowls and don’t forget the freshly grated parmesan on top—it adds that irresistible finishing touch. Serve with crusty bread to soak up all the delicious broth.
Pro Tips for Making Sausage Sweet Potato & Kale Soup Recipe
- Don’t rush the aromatics: Cooking onions and garlic low and slow brings out natural sweetness and prevents burning.
- Brown sausage separately: This keeps the texture perfect and prevents greasy broth.
- Add kale last minute: It wilts quickly and retains vitamins and vibrant color this way.
- Remove bay leaves before serving: Forgetting this can give a bitter, woody taste to your soup.
How to Serve Sausage Sweet Potato & Kale Soup Recipe
Garnishes
I always top this soup with a generous sprinkle of freshly grated parmesan cheese for that lovely, salty richness that complements both the sausage and sweet potato. Sometimes I also add a drizzle of extra virgin olive oil or a few cracks of fresh black pepper right before serving to brighten the flavors. A little fresh thyme or chopped parsley adds great color and aroma, too.
Side Dishes
Crusty bread is my go-to—perfect for soaking up every last bit of broth. Sometimes I serve it with a simple green salad dressed in lemon vinaigrette to add freshness alongside the hearty soup. Garlic bread or cheesy focaccia also make for a delicious, indulgent pairing.
Creative Ways to Present
For a fun twist when entertaining, I like to serve this soup in mini pumpkin bowls or hollowed-out squashes for a festive look. You can also ladle it into rustic bread bowls for a cozy, comforting presentation that always impresses guests. Garnishing with microgreens or edible flowers can elevate it beautifully for special occasions.
Make Ahead and Storage
Storing Leftovers
I usually cool leftover soup completely before transferring it to airtight containers and keeping it in the fridge. It stays fresh for about 3-4 days, which makes it perfect for easy lunches or dinners. The flavors even seem to deepen after resting overnight—bonus!
Freezing
This soup freezes wonderfully, making it a great meal prep option. I freeze it without the parmesan topping to keep texture and flavor intact. When ready to enjoy, just thaw in the fridge overnight and reheat gently on the stove.
Reheating
Reheat your soup slowly over medium-low heat, stirring occasionally to prevent sticking. If it seems a bit thick after refrigeration, add a splash of broth or water to loosen it up. Remember to add fresh parmesan right before serving to keep that brightness and melt-in-your-mouth quality.
FAQs
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Can I use other types of sausage for this recipe?
Absolutely! While mild Italian sausage works beautifully here, you can swap it with spicy sausage for extra heat, chicken sausage for a lighter option, or even vegetarian sausage if you want to keep things meatless. Just adjust the seasoning as needed.
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Is it okay to use frozen kale instead of fresh?
You can use frozen kale in a pinch, but fresh baby kale wilts better and retains a nicer texture. If using frozen, add it a bit earlier in the cooking process and drain any excess water to avoid a watery soup.
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How do I make this soup vegan?
To make a vegan version, swap the sausage for sautéed mushrooms or plant-based sausage, use vegetable stock exclusively, and skip the parmesan or replace it with a vegan cheese alternative. It’s still hearty and delicious!
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Can I prepare this soup in a slow cooker?
You can! Brown the sausage and sauté aromatics as instructed, then add everything to the slow cooker except the kale and parmesan. Cook on low for 4-6 hours, add kale in the last 15 minutes, and serve with your favorite toppings.
Final Thoughts
This Sausage Sweet Potato & Kale Soup Recipe truly feels like a special find in my kitchen rotation. It’s one of those dinners that’s effortless to make but always impresses with its flavors and nourishing qualities. If you want a wholesome, cozy meal that your family will actually ask for again, this is it—give it a try and I promise, you’ll keep coming back for more.
Print
Sausage Sweet Potato & Kale Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Description
A hearty and flavorful Sausage Sweet Potato & Kale Soup combining savory mild Italian sausage with tender sweet potatoes and nutrient-rich kale in a comforting broth, perfect for a wholesome meal any time of year.
Ingredients
Soup Base
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 yellow onion, diced
- 2 shallots, sliced
- 1 large sweet potato, peeled & diced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Sausage
- 1 lb ground mild Italian sausage
Broth & Greens
- 16 oz beef bone broth
- 32 oz vegetable stock
- 2 bay leaves
- 2 cups baby kale
Toppings
- Grated Parmesan cheese
- Crusty bread, for serving
Instructions
- Sauté Aromatics: In a large pot, heat olive oil over medium-low heat. Add minced garlic, diced onion, and sliced shallots, cooking for 7-8 minutes until the vegetables are softened and translucent, building a flavorful base for the soup.
- Cook Sweet Potatoes: Add the peeled and diced sweet potatoes to the pot along with salt and black pepper. Continue cooking for another 5 minutes, allowing the sweet potatoes to begin softening and absorb the flavors.
- Brown Sausage: While the sweet potatoes are cooking, heat a separate skillet or pan over medium heat and cook the ground mild Italian sausage, breaking it into small pieces until browned and fully cooked through.
- Combine Ingredients: Add the browned sausage to the pot with the sweet potatoes and aromatics. Pour in the beef bone broth and vegetable stock, then add the bay leaves. Bring the mixture to a boil, then reduce heat to low to simmer the soup gently for 15 minutes, melding all flavors together.
- Add Kale and Finish: Stir in the baby kale and cook for the last 2 minutes until the kale is wilted but still vibrant. Remove and discard the bay leaves before serving.
- Serve: Ladle the soup into bowls and top with freshly grated Parmesan cheese. Serve alongside crusty bread for a complete and satisfying meal.
Notes
- For a spicier variation, use hot Italian sausage instead of mild.
- Substitute kale with other leafy greens like spinach or Swiss chard if preferred.
- Leftover soup can be refrigerated for up to 3 days or frozen for longer storage.
- Use gluten-free bread to make this meal suitable for gluten-intolerant individuals.
- For a vegetarian version, omit sausage and use vegetable broth exclusively.
Nutrition
- Serving Size: 1.5 cups
- Calories: 320 kcal
- Sugar: 5 g
- Sodium: 750 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 4 g
- Protein: 18 g
- Cholesterol: 55 mg
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