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
Scale
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
