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Sweet Potato Sausage Soup

Sweet potato sausage soup simmers Italian sausage, tender sweet potato cubes, and kale in a savory chicken broth. A splash of heavy cream stirred in at the end makes the soup smooth and creamy.
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Prep Time 15 minutes
Cook Time 36 minutes
Total Time 51 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb Italian sausage bulk, mild
  • 1 yellow onion medium, diced
  • 3 cloves garlic minced
  • 6 cups low-sodium chicken broth
  • 1.5 lb sweet potatoes peeled and cut into 1/2-inch cubes
  • 1 tsp Italian seasoning
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 5 oz kale stems removed and leaves chopped
  • 1 cup heavy cream

Equipment

  • 1 6-quart Dutch oven

Method
 

  1. In a 6-quart Dutch oven or soup pot over medium-high heat, cook the sausage, breaking it into small pieces, for 8 to 10 minutes, until browned and cooked through to 160°F.
  2. Add the onion and cook over medium heat for 4 to 5 minutes, stirring occasionally, until softened; add the garlic and cook for 30 seconds.
  3. Stir in the broth, sweet potatoes, Italian seasoning, salt, and black pepper; bring to a boil, then reduce the heat and simmer partially covered for 12 to 15 minutes, until the sweet potatoes are tender when pierced with a fork.
  4. Stir in the kale and simmer uncovered for 3 to 5 minutes, until wilted and tender.
  5. Stir in the heavy cream and heat gently for 2 to 3 minutes, until hot but not boiling.

Notes

For the smoothest texture, keep the soup below a boil after adding the cream. Refrigerate leftovers for up to 3 days; freezing is not recommended because the cream may separate. For a dairy-free swap, use an unsweetened dairy-free cream alternative.