Sweet Potato and Spicy Sausage Soup
I absolutely love the hot italian sausages from Trader Joe’s so I was really excited to use them for this recipe. It gave it that nice spicy kick to the creamy potato soup, which had such a wonderful rich texture. I also loved the wilted spinach throughout the soup, giving me that ample serving of vegetables for the day. This just might be my favorite soup so far.
Sweet Potato and Spicy Sausage Soup (adapted from Smitten Kitchen):
Yields 4 servings
- 3 tablespoons extra-virgin olive oil, divided
- 6 ounces fully cooked sausage, cut crosswise into 1/4-inch-thick slices
- 1 medium onion, chopped
- 1 large garlic clove, minced
- 1 pound red-skinned sweet potato (about 1 large yam), peeled, quartered lengthwise, cut crosswise into 1/4-inch-thick slices
- 1/2 pound white-skinned potatoes, peeled, halved lengthwise, cut crosswise into 1/4-inch-thick slices
- 3 cups chicken broth
- 2 cups fresh spinach
Heat 2 tablespoons oil in a heavy medium saucepan over medium heat. Add the sausage and saute until golden brown, about 8 minutes. Drain on paper towels; set aside.
Add the onions and garlic. Cook until translucent, stirring often, about 5 minutes.
Add the potatoes and cook until beginning to soften, stirring often, about 12 minutes.
Add the broth; bring to boil, scraping up browned bits. Reduce heat to medium-low, cover, and simmer until potatoes are soft, stirring occasionally, about 20 minutes.
Using a potato masher, mash some of the potatoes.
Add the browned sausage to soup. Stir in the spinach and simmer just until wilted, about 5 minutes.
Season with salt and pepper, to taste.
Divide among bowls and serve.
Just made this today! Delish and so easy. I didn’t have spicy sausage so I used mild sausage and added some chili flakes to the broth while boiling the potatoes. And I also used frozen spinach as I had that on hand. Will definitely be making this again.
Delish! I used fresh chard and chicken sausage. Was a perfect fall day recipe here in Detroit
Does this soup freeze well? I have some sweet potatoes that need to be used but we won’t be ready to eat this soup until full fledged fall, When I say full fledged fall I mean that it may or may not be tomorrow or it could be three months from now. I live in Georgia and you never really know!
Hi Chungah,
My boyfriend and I LOVE your blog! It’s become a go to site for recipes. I want to try this recipe out tonight, as I am in San Francisco and the foggy summer is hanging around today. I already have some chicken sausage “cajun” flavor. Do you think the cajun seasonings will go well with this soup?
Best,
Sarah
Yes, absolutely!