Sweet Potato & Sausage Soup
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  • 4 tablespoons extra-virgin olive oil, divided
  • 24 ounces sausage
  • 4 medium onions, chopped
  • 4 large garlic cloves, minced
  • 4 pounds sweet potatoes, peeled, quartered lengthwise, cut crosswise into 1/4-inch-thick slices
  • 2 pound white-skinned potatoes, peeled, halved lengthwise, cut crosswise into 1/4-inch-thick slices
  • 1 tablespoon paprika
  • 2 tbl red wine vinegar
  • 2 tsp oregano
  • ½ tsp cayenne pepper
  • 2 tsp salt
  • 2 tsp pepper
  • 3 quarts chicken stock
  • 18 oz kale or spinach


  1. Place 3 tablespoons olive oil in large pot over medium heat. Add sausages and saute until cooked through.
  2. Remove sausage and allow to cool.
  3. In the same pot, add 1 additional tablespoon olive oil. Saute onions, garlic, paprika, oregano, cayenne, salt and pepper.
  4. Add red wine vinegar and scrape to remove anything stuck to the bottom of the pot.
  5. Add sweet and white potatoes. Cover with 3 quarts chicken broth.
  6. Simmer for 30 minutes, or until potatoes are fork tender.
  7. Slice cooled sausage and add to pot. Stir in kale or spinach and allow to wilt for 5 minutes.
  8. Taste and add additional salt and pepper as needed.
  9. Remove from heat, and allow to rest 10 minutes, covered, before serving.