As the days grow cooler, there’s nothing quite like a warm, hearty soup to fill the kitchen with comfort and spice. This Spicy Sweet Potato Soup with Sausage is a delightful blend that brings together the earthy sweetness of sweet potatoes and the savory punch of sausage. Perfect for a cozy dinner, this soup is both satisfying and simple to prepare, making it a go-to recipe for a chilly evening.
Steps
- Begin by heating oil in a large skillet over medium-high heat. Add the sausage and cook, breaking it apart with a spoon, until browned for about 2-3 minutes. Stir in the onion and garlic, cooking for another 1-2 minutes until the onion softens.
- For the slow cooker method, transfer the sausage mixture to the cooker with 6 cups of broth, apple cider vinegar, adobo seasoning, salt, thyme, pepper, rosemary, and sweet potatoes. Cook on low for 6 hours or on high for 3 hours.
- If using an Instant Pot, place all ingredients including 5 cups of broth into the pressure cooker and set it to cook for 10 minutes. Allow the pressure to release naturally.
- For stovetop preparation, combine the sausage mixture with 6 cups of broth and other ingredients in a large pot. Simmer covered on low heat for 1.5 hours.
- Once cooking is complete, remove and discard the rosemary sprig. Scoop out a cup of the broth, onion, and sweet potatoes, avoiding sausage, and blend with cream if using until smooth. Return the puree to the pot.
- For the slow cooker, switch to high heat, add the kale, and simmer covered for 10-15 minutes. In the Instant Pot, add kale and set to sauté on high, bringing the soup to a boil for 1-2 minutes. For stovetop, add kale and simmer for 10-15 minutes.
- Serve the soup immediately, enjoying its rich and creamy texture.
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 (about 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 make this Sweet Potato Soup with Sausage ahead of time?
- Yes, this soup can be prepared in advance. You can store it in the refrigerator for up to three days, or freeze it for up to three months. Just ensure it is stored in airtight containers.
- What can I use as a substitute for sweet potatoes in this soup?
- If you want to try something different, you can substitute butternut squash for sweet potatoes. It will provide a slightly different flavor and texture but still be delicious.
- Is it possible to make this soup spicier?
- Absolutely! If you prefer a kick, you can swap the mild Italian chicken sausage for spicy Italian sausage. You can also add a pinch of red pepper flakes for extra heat.
- How do I adjust the recipe for different cooking methods?
- The recipe includes directions for the slow cooker, Instant Pot, and stove. For the slow cooker, cook on low for six hours or high for three hours. Use the Instant Pot for a quick 10-minute cook with natural pressure release. On the stove, let it simmer for about an hour and a half.
- Can I use a different type of leafy green instead of kale?
- Yes, you can use Swiss chard or spinach if you prefer. Just remove the stems and ribs before adding them to the soup. Adjust cooking times accordingly, as spinach will require less time than kale or chard.
Tips
- For a creamier texture without using dairy, blend a portion of the soup with a dairy-free cream alternative. This adds richness and body to the soup.
- Remove the rosemary sprig before blending the soup to avoid any overpowering flavors and ensure a smooth consistency.
- If you prefer a spicier dish, consider swapping the mild Italian chicken sausage with a spicy Italian sausage to add a kick to your soup.
- To make the soup more versatile, you can substitute the sweet potatoes with butternut squash or replace the kale with spinach or Swiss chard for a different flavor profile.
Equipment
- Slow Cooker or Instant Pot: Essential for making the soup using the designated methods outlined in the recipe.
- Blender: Needed to blend a portion of the soup to achieve a creamy texture without using dairy.
- Large Skillet: Required for browning the sausage and sautéing the onion and garlic.
