Description
A hearty and flavorful Turkey Sausage, Kale, and Sweet Potato Soup featuring tender sweet potatoes, savory turkey sausage, nutrient-rich kale, and warming spices. This comforting soup is perfect for a wholesome meal and can be enjoyed any time of year.
Ingredients
Scale
Soup Base
- 1 Tbsp olive oil
- 1 1/2 cups chopped yellow onion (1 medium)
- 1 large sweet potato (about 1 lb), peeled and diced into small cubes (3 cups)
- 13 oz fully cooked turkey sausage, cut into 1/2-inch thick slices
- 4 cloves garlic, minced (4 tsp)
- 6 cups low-sodium chicken broth
Spices
- 1 tsp paprika
- 1 tsp ground cumin
- 3/4 tsp ground coriander
- 1/4 tsp chipotle chili powder (more or less to taste)
- Salt and freshly ground black pepper, to taste
Vegetables & Beans
- 4 cups chopped fresh kale
- 1 (14.5 oz) can dark red kidney beans, drained and rinsed
Instructions
- Heat the oil: In a large pot over medium-high heat, warm the olive oil until shimmering to prepare for sautéing the vegetables.
- Sauté onions, sweet potato, and sausage: Add the chopped onion and cook for 5 minutes until softened. Then add the sweet potato cubes and sliced turkey sausage, cooking while tossing occasionally for about 3 minutes to combine flavors.
- Add garlic and spices: Stir in the minced garlic and cook, tossing occasionally, for another 2 to 3 minutes to release its aroma. Pour in the chicken broth, then add paprika, cumin, coriander, chipotle chili powder, and season with salt and black pepper to taste.
- Simmer the soup: Bring the mixture to a light boil, then reduce heat to medium-low. Cover the pot and simmer gently, stirring occasionally, until the sweet potatoes are nearly tender, about 5 to 10 minutes.
- Finish with kale and beans: Add the chopped kale and kidney beans into the soup. Cook uncovered for an additional 5 minutes until the kale is wilted and beans are heated through. Serve warm and enjoy.
Notes
- Adjust the chipotle chili powder to control the spice level according to your preference.
- Using fully cooked turkey sausage saves cooking time; if using raw sausage, cook thoroughly before adding the broth.
- For a vegetarian version, substitute turkey sausage with plant-based sausage and use vegetable broth.
- Leftover soup can be refrigerated for up to 4 days or frozen for up to 3 months.
- Adding a squeeze of fresh lemon juice at serving can brighten the flavors.
