This creamy Sweet Potato Soup with Sausage and Kale is a comforting, hearty bowl that’s naturally gluten-free and can be made dairy-free. It works beautifully in a slow cooker, Instant Pot, or on the stovetop. A small amount of blended sweet potato and a touch of dairy-free cream (optional) makes the broth silky without using heavy cream.
Sweet Potato Soup with Sausage and Kale
This recipe is inspired by a modernized take on Zuppa Toscana, swapping white potatoes for sweet potatoes and using chicken sausage to keep it lean. It’s a flexible, family-friendly soup: blend a cup of the cooked mixture to thicken and add a creamy mouthfeel, or leave it brothy for a lighter version. The dairy-free cream is optional—regular cream works too if you prefer.
Ingredients
- 2 teaspoons extra-virgin olive oil
- 1 pound mild Italian chicken sausage, casings removed
- 1 yellow onion, diced
- 4 cloves garlic, minced
- 1/2 teaspoon apple cider vinegar
- 2 1/2 teaspoons Adobo seasoning (or a seasoning blend of your choice)
- 1/2 teaspoon kosher salt
- 1/2 teaspoon dried thyme
- 1/2 teaspoon freshly ground black pepper
- 1 sprig rosemary
- 1 pound orange-fleshed sweet potatoes, peeled and cubed
- 6 cups unsalted chicken bone broth (or regular chicken broth)
- 1/4 cup dairy-free heavy cream, optional
- 1 bunch lacinato (Tuscan) kale or Swiss chard, stems and ribs removed and leaves torn (about 2 cups loosely packed)
How to Make the Soup
All three cooking methods start the same way: brown the sausage, then cook the aromatics.
- Heat oil in a large skillet over medium-high heat. Add the sausage and break it up with a spoon. Cook 2–3 minutes until browned.
- Add the diced onion and minced garlic and cook 1–2 minutes until the onion begins to soften.
Slow Cooker Version
- Transfer the sausage mixture to the slow cooker. Add 6 cups broth, apple cider vinegar, Adobo seasoning, salt, thyme, pepper, the rosemary sprig, and the cubed sweet potatoes. Cover and cook on low for 6 hours or on high for 3 hours.
- Remove and discard the rosemary sprig. Scoop out 1 cup of the broth with some cooked onion and sweet potato, being careful to avoid the sausage. Blend that cup with the dairy-free cream (if using) until smooth, then return the puree to the crockpot. Switch the slow cooker to high, add the torn kale, and cook covered for 10–15 minutes until the kale is wilted and the soup has slightly thickened. Serve hot.
Instant Pot Version
- Place the sausage mixture into the pressure cooker with 5 cups of broth, apple cider vinegar, Adobo seasoning, salt, thyme, pepper, rosemary, and the sweet potatoes. Cook on high pressure for 10 minutes, then allow a natural pressure release.
- Discard the rosemary. Remove 1 cup of the broth with onion and sweet potato, blend with the optional cream until smooth, and return to the pot. Add the kale, set the cooker to sauté on high, bring to a boil, and simmer 1–2 minutes until the soup thickens and the kale is tender. Serve immediately.
Stovetop Version
- In a large pot combine the sausage mixture, 6 cups broth, vinegar, seasonings, rosemary, and sweet potatoes. Cover and simmer over low heat for about 1½ hours.
- Remove the rosemary sprig. Blend 1 cup of the broth with onion and sweet potato with the optional cream until smooth, return the puree to the pot, add the kale, and simmer 10–15 minutes until the kale is tender and the soup has thickened slightly. Serve hot.
Freezing and Storage
Because the cream can be dairy-free and optional, this soup freezes well. Divide it into smaller glass or freezer-safe containers and freeze for up to three months. Thaw overnight in the refrigerator and reheat gently on the stovetop or in the microwave. If you froze the soup without cream, stir in the cream after reheating for the best texture.
Variations
- Swap butternut squash for the sweet potatoes for a sweeter, autumnal flavor.
- Use Italian turkey sausage or spicy Italian sausage if you prefer more heat.
- Substitute baby spinach for the kale or Swiss chard if you want a milder green.
This recipe comes from a cookbook that focuses on gluten-free, grain-free, and dairy-free recipes, and it’s a reliable, crowd-pleasing option for chilly evenings. It’s easy to adapt and forgiving—switch seasonings or vegetables to suit your pantry and taste.
Nutrition (Approximate per serving)
- Calories: 265 kcal
- Protein: 23.5 g
- Carbohydrates: 23 g
- Fat: 8.5 g
- Fiber: 4 g
- Sodium: varies depending on broth and sausage
If you try this Sweet Potato Soup with Sausage and Kale, consider noting any tweaks you made—swapping squashes, changing sausage types, or using different greens—so you can recreate your favorite version next time. Enjoy a warm, nourishing bowl!
