Sausage, (spiralized) sweet potato, and kale soup 

Soups are one of winter’s redeeming qualities. This one pot wonder is souperrrr easy and requires so little from you but gives so much to you. If only everything in life were like this soup.  

I doubled the recipe so I could freeze a batch for one of those Sunday’s when the line at Trader Joe’s is wrapped around the store (does this even happen anywhere besides DC?) and I only have a banana and cereal in my kitchen. You can half the recipe if that never happens to you and you don’t want a delicious soup in your feeezer for emergency dinner.


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


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.

((Oh and shout out to Martha for the inspiration.))


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