Turkey Sausage, Kale and Sweet Potato Soup

An easy, hearty soup recipe made with smoked turkey sausage, kidney beans, fresh nutritious sweet potatoes and kale and spices. It's a festive, colorful soup that's perfect for fall.

Course: Soup
Cuisine: American
Keyword: Sweet Potato Soup
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 6
Calories: 317 kcal
Author: Jaclyn

Ingredients

  • 1 Tbsp olive oil
  • 1 1/2 cups chopped yellow onion (1 medium)
  • 1 large sweet potato (about 1 lb) peeled and diced into small cubes (3 cups)
  • 13 oz. fully cooked turkey sausage, cut into 1/2-inch thick slices
  • 4 cloves garlic, minced (4 tsp)
  • 6 cup low-sodium chicken broth
  • 1 tsp paprika
  • 1 tsp ground cumin
  • 3/4 tsp ground coriander
  • 1/4 tsp chipotle chili powder (more or less to taste)
  • Salt and freshly ground black pepper
  • 4 cups chopped fresh kale
  • 1 (14.5 oz) can dark red kidney beans, drained and rinsed

Instructions

  1. Heat olive oil in a large pot over medium-high heat. 
  2. Add onion and saute 5 minutes then add sweet potato and sausage and cook, tossing occasionally, 3 minutes. 
  3. Add garlic and cook, tossing occasionally, 2 - 3 minutes longer. Pour in broth, then add in paprika, cumin, coriander, chipotle chili powder and season with salt and pepper to taste. 
  4. Bring to a light boil, then reduce heat to medium low. Cover and simmer, until sweet potatoes are nearly tender, stirring occasionally, about 5 - 10 minutes. 
  5. Add kale and kidney beans and cook 5 minutes longer. Serve warm.

Recipe Notes