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Sweet Potato Sausage Kale Soup Recipe
Ash Tyrrell

Sweet Potato Sausage Kale Soup Recipe

I started making this sweet potato sausage kale soup on a random Tuesday when I needed dinner on the table fast, and now it's become one of those recipes I turn to almost every week in the colder months. There's something about the sweetness of the potatoes against the savory sausage and slightly bitter kale that just works.
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Prep Time 15 minutes
Cook Time 30 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 1 pound mild Italian chicken or turkey sausage casings removed — a leaner option that still brings plenty of savory flavor
  • 1 tablespoon olive oil — for browning the sausage and softening the aromatics
  • 1 yellow onion diced — builds the flavor base for the whole pot
  • 4 cloves garlic minced — fresh garlic makes a noticeable difference here over the jarred kind
  • 1 pound sweet potatoes peeled and cubed — pick firm, evenly sized potatoes so they cook at the same rate
  • ½ teaspoon dried thyme — adds a warm earthy note that pairs beautifully with sweet potato
  • 6 cups chicken broth — use a low-sodium version so you can control the saltiness yourself
  • 1 bunch kale stems removed and leaves torn — strip the tough stems out or the soup turns bitter and chewy
  • ¼ cup heavy cream or full-fat coconut milk — this is what gives the broth that silky rich finish
  • ½ teaspoon salt — adjust to taste depending on how salty your sausage and broth already are
  • ½ teaspoon black pepper — freshly cracked makes a noticeable difference in flavor

Method
 

  1. Heat the olive oil in your stockpot over medium heat, then add the sausage and break it apart with a wooden spoon. Cook until it's no longer pink and has a bit of golden color on the edges, about 6 to 8 minutes. Once browned, transfer the sausage to a plate and set it aside for later.
  2. In the same pot, add the diced onion and cook until it turns soft and translucent, roughly 4 minutes. Stir in the minced garlic and thyme, cooking for another minute until fragrant. Don't rush this step, since it's what builds the soup's flavor foundation.
  3. Pour in the chicken broth and add the cubed sweet potatoes, stirring everything together. Bring the pot to a gentle boil, then reduce the heat and let it simmer uncovered for about 15 minutes, until the potatoes turn fork-tender.
  4. Return the browned sausage back into the pot along with the torn kale leaves. Let everything simmer together for another 5 minutes, just until the kale wilts down and turns a deep green color.
  5. Lower the heat and stir in the heavy cream or coconut milk, letting it warm through without boiling. Season with salt and pepper to taste, give it one final stir, then ladle it into bowls while it's still hot.

Notes

  • I always cut my sweet potatoes into small, even cubes so they finish cooking at the same time without turning mushy.
  • I like browning the sausage a little longer than feels necessary, since those crispy edges add so much extra flavor to the broth.
  • I never skip tasting before adding salt, because sausage and broth can already bring plenty on their own.
  • I blend about a cup of the soup separately and stir it back in when I want a creamier texture without adding more dairy.
  • I always add the kale at the very end so it stays vibrant instead of turning dull and overcooked.