Sweet Potato, Sausage & Kale Soup
Try this Sweet Potato, Sausage & Kale Soup recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 6
contains white meat
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains pasta
contains dairy
- 2 tbsp. olive oil
- 8 cups chicken broth
- 4 garlic cloves minced
- 1 large white onion diced
- 1 pound spicy italian chicken or turkey sausage crumbled
- 8 cups peeled and diced sweet potato (about 2 pounds)
- 1 (28 oz.) can diced tomatoes
- 1 cup dried pasta (i used orecchiette)
- 3 cups roughly-chopped kale
- salt and freshly-cracked blackâ pepper
- freshly-grated parmesan cheese for garnish
- Carbohydrate 2.9962 g
- Cholesterol 1226.66666666667 mg
- Fat 255.349666666667 g
- Fiber 0.46700001001358 g
- Protein 304.615533333333 g
- Saturated Fat 71.7474444444444 g
- Serving Size 1 1 -8 serving (1747g)
- Sodium 1146.40888888889 mg
- Sugar 2.52919998998642 g
- Trans Fat 21.1888511111111 g
- Calories 3609 calories
Heat oil in a large stockpot over medium-high heat until shimmering. Add onion and sausage and cook for 5-7 minutes until the onion is translucent and the sausage begins to slightly brown, stirring occasionally. Add garlic and cook for an additional 1-2 minutes until fragrant. Add chicken broth, sweet potatoes, and tomatoes and stir to combine. Bring to a boil, then reduce heat to medium-low, cover, and let simmer for 5 minutes. Add the pasta, stir to combine, and let cook for an additional 10-15 minutes or until the pasta is al dente. Stir in the kale, and season the soup with black pepper and additional salt if needed. Serve warm garnished with lots of freshly-grated Parmesan cheese.
