Hearty Chicken Sausage and Sweet Potato Soup with Herb Butter Toast

There are some meals that just feel like a warm hug in a bowl and this soup is exactly that. Loaded with savory Italian chicken sausage, tender chunks of sweet potato and hearty curly kale, every spoonful is packed with flavor and comfort. The broth is rich and savory, thanks to a double dose of chicken stock concentrate and a sprinkle of Italian seasoning.

But what really takes this soup over the top are the herb butter toast points. Crispy, buttery and fragrant with herbs, they’re perfect for dunking and soaking up every last drop. Whether it’s a chilly evening or you just need a little comfort, this soup delivers satisfaction in every bite.

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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 Italian SeasoningView ingredient guideLike ingredientDislike ingredient

1 unit Demi-BaguetteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Peel and dice the sweet potato into 1/2-inch cubes. Finely chop the onion. Remove the kale leaves from the tough stems and roughly chop the leaves.
2. Heat a large pot or Dutch oven over medium-high heat. Add the Italian chicken sausage mix and cook, breaking it up with a spoon, until browned and cooked through, about 5-7 minutes. Transfer to a plate and set aside.
3. In the same pot, add the chopped onion and cook until softened, about 3 minutes. Stir in the Italian seasoning and cook for 30 seconds until fragrant.
4. Add the diced sweet potato, chicken stock concentrates and 4 cups of water. Bring to a boil, then reduce heat to medium-low and simmer until sweet potato is tender, about 10-12 minutes.
5. Return the cooked sausage to the pot. Add the chopped kale and stir until wilted, about 2-3 minutes. Season with salt and pepper to taste.
6. While the soup simmers, preheat your oven’s broiler. Slice the demi-baguette in half lengthwise, then cut each half into 4 pieces to make 8 toast points. Place on a baking sheet and broil until golden, about 1-2 minutes. Rub with a cut garlic clove if desired, then spread with butter and sprinkle with a pinch of Italian seasoning.
7. Ladle the soup into bowls, top with grated Parmesan cheese and serve with the herb butter toast points for dipping.

Recipe Tips

FAQ

Can I use regular sausage instead of chicken sausage?

Yes, you can substitute with pork or turkey Italian sausage. Just adjust cooking time as needed.

Can I make this soup vegetarian?

Absolutely! Omit the sausage and use vegetable stock concentrate instead of chicken. Add extra beans or tofu for protein.

How do I store leftovers?

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