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Sausage, Sweet Potato, and Kale Soup

This hearty Sausage, Sweet Potato, and Kale Soup is Whole30 and Paleo-friendly, made with hot and sweet Italian sausage, tender sweet potatoes, and fresh kale. A healthy, easy, and flavorful one-pot meal perfect for cozy nights.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dinner, Main Course, Soup
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp avocado oil (or extra-virgin olive oil)
  • 1 lb hot Italian sausage
  • 1 lb sweet Italian sausage
  • 1 large yellow onion, chopped
  • 4 cloves garlic, minced
  • 2 tbsp fresh rosemary, chopped
  • 2 tsp smoked paprika
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 3 medium sweet potatoes, peeled and diced
  • 8 cups chicken broth
  • 2 bay leaves
  • 6 cups fresh kale, chopped (stems removed)

Equipment

  • Large soup pot or Dutch oven
  • Wooden spoon
  • Chef’s Knife

Method
 

  1. Set a large soup pot or Dutch oven over medium-high heat. Add avocado oil and both types of sausage. Cook until browned, breaking it up with a wooden spoon.
  2. Add onion, garlic, rosemary, smoked paprika, salt, and pepper. Cook for 3–5 minutes until onions are softened.
  3. Add diced sweet potatoes, chicken broth, and bay leaves. Bring to a boil, then cover and simmer 15–20 minutes until sweet potatoes are tender.
  4. Stir in chopped kale and cook for 2–3 minutes until wilted. Season with additional salt and pepper to taste. Remove bay leaves before serving.

Notes

For extra flavor, try adding a pinch of red pepper flakes when sautéing the onions. This soup stores well in the refrigerator for up to 4 days, and freezes beautifully for up to 3 months. Reheat gently to avoid overcooking the kale.