Sausage, Kale, and Sweet Potato Soup

I love making soup because it’s a simple meal on its own. Usually, a big pot of soup will last a few days, so it supports my philosophy of  Cook Once, Eat Twice! 

This flavor-rich and healthy soup would be perfect to make ahead for your weekly lunches.

It’s also super easy and comes together in about 30-40 minutes from start to finish. The flavors are similar to an Italian sausage soup, but with no beans, tomatoes, or dairy.

Sausage, Kale, and Sweet Potato Soup (prep time 5 minutes, cook time 30-40 minutes) 6-8 servings

  • 1 lb. spicy Italian sausage (casings removed)
  • 1 bag of pre-washed, chopped kale (about 6 cups) The chopped bag of kale at Trader Joes is perfect
  • 1 yellow onion, diced
  • 2-3 cloves of garlic, minced
  • 3 TBS olive oil
  • 3-4 medium sweet potatoes, chopped into bite-sized pieces. (no need to peel)
  • 1 TBS dried Oregano
  • 1 TBS dried Basil
  • 1/2 TBS nutmeg
  • 2 tsp garlic powder
  • 1 TBS red pepper flake
  • 1 TBS sea salt
  • 1 TBS freshly ground black pepper
  • 1 1/2 quarts of chicken stock
  • 1/3 cup apple cider vinegar with the mother 


  • Add 2 TBS of olive oil to a heavy bottomed soup pot. I use a dutch oven. Heat oil over medium-high heat and then add garlic. Sauté garlic for a minute then add onion. Sauté onions and garlic for a couple minutes until onions just begin to soften. Add some of the salt and pepper.
  • Add diced sweet potatoes. You might need to add a little more olive oil.
  • Continue sautéing and stirring constantly until sweet potatoes start to soften a little bit.
  • Add sausage and break it up into chunks while stirring and incorporating into sweet potatoes.
  • Add all spices.
  • Continue cooking everything until the sausage is cooked all the way through.
  • Add the whole bag of kale.
  • You might want to add a tsp of olive oil here too.
  • Stir until the kale starts to wilt.
  • Add apple cider vinegar.
  • Stir to cook off vinegar a little bit.
  • Add the chicken stock, and stir.
  • Turn down heat to medium-low and taste. Season to taste with more salt and pepper, oregano, basil, and red pepper flake if desired.
  • Put the lid on the pot and simmer for 10-15 minutes until the sweet potatoes are fork tender.
  • Cool to room temperature before storing in the refrigerator.

Please let me know if you make this!

Photo credit: Rosario Vila, thanks again Ro!



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