Hearty Chicken Sausage and Sweet Potato Soup with Kale

When the weather turns chilly, there’s nothing quite like a bowl of hearty soup to warm you from the inside out. This chicken sausage and sweet potato soup is packed with flavor and wholesome ingredients. Spiced chicken sausage, tender chunks of sweet potato and curly kale come together in a savory broth that’s both satisfying and nourishing.

To make it a complete meal, we’ve included buttery, herbed toast points perfect for dunking. This soup is easy to make in one pot, so you spend less time cleaning and more time enjoying. Get ready for a bowl of comfort that’s as delicious as it is simple.

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Ingredients

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

9 ounce Italian Chicken Sausage MixView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

4 ounce KaleView ingredient guideLike ingredientDislike ingredient

2 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit Sweet PotatoView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

1 teaspoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

1 unit Demi-BaguetteView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 400°F. Cut the demi-baguette into thin slices and arrange on a baking sheet. Drizzle with olive oil and sprinkle with Italian seasoning. Bake until golden, about 5-7 minutes. Set aside.
2. Peel and dice the sweet potato into 1/2-inch cubes. Finely chop the onion. Remove the kale leaves from the stems and chop into bite-sized pieces.
3. Heat a large pot or Dutch oven over medium-high heat. Add the Italian chicken sausage mix and cook, breaking it apart with a spoon, until browned and cooked through, about 5-7 minutes. Remove the sausage from the pot and set aside.
4. In the same pot, add a drizzle of olive oil if needed. Sauté the onion until softened, about 3 minutes. Add the sweet potato cubes, chili flakes and Italian seasoning. Cook for 1-2 minutes, stirring.
5. Pour in 4 cups of water and add the chicken stock concentrates. Stir to combine. Bring to a boil, then reduce heat and simmer until the sweet potatoes are tender, about 10-12 minutes.
6. Return the cooked sausage to the pot. Add the chopped kale and stir until wilted, about 2-3 minutes. Season with salt and black pepper to taste.
7. Ladle the soup into bowls. Top with grated Parmesan cheese and serve with the herbed toast points on the side.

Recipe Tips

FAQ

Can I use a different type of sausage?

Yes, you can substitute with any fully cooked chicken or pork sausage. Just adjust the seasoning to taste.

How do I store leftovers?

Store the soup and toast points separately in airtight containers in the refrigerator for up to 3 days. Reheat the soup on the stovetop or microwave.

Can I make this soup vegetarian?

Absolutely! Use a plant-based sausage and vegetable broth instead of chicken stock concentrate.