Sausage, (spiralized) sweet potato, and kale soup 

Soups are one of winter’s redeeming qualities. This one pot wonder is souperrrr easy to throw together. It requires so little from you but gives so much to you. Maybe we should call this millennial soup?


I doubled the recipe so I could freeze a batch for one of those Sunday’s (i.e every Sunday) when the line at Trader Joe’s snakes around the entire store. Does this happen anywhere besides DC?  I usually only have a banana, cereal, and half an avocado left in my kitchen on those days. 

The recipe can easily be halved for a one-time batch. 

Ingredients:

2 tablespoons olive oil

2 medium yellow onions, diced large

4-5 cloves garlic, minced

Salt and pepper

1 teaspoon ground fennel 

1 pound sweet Italian sausage, casings removed, crumbled 

1 pound spicy Italian sausage, casings removed, crumbled 

4 medium sweet potatoes, peeled and diced medium (or spiralized!)

8 cups chicken broth

8 cups roughly chopped kale 

Grated Parmesan, for serving

Instructions

In a large heavy bottomed pot, heat oil over medium-high. Add onion and cook until translucent, about 5-6 minutes; season with salt and pepper. Add ground fennel. Reduce heat to medium, add garlic, and cook about 1-2 minutes. Add crumbled sausage and cook, breaking up meat with a wooden spoon, until browned, about 5 minutes.

Turn heat up to high, add sweet potatoes and chicken broth, and bring to a boil. Add kale, reduce to a simmer, and cook until greens are wilted and sweet potatoes are tender.

Serve with grated Parmesan.

(h/t to Martha for the inspiration.)

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