Ingredients

1.5 tbsp olive oil

2 cups onion (diced into 1/2-inch pieces)

1 lb sweet potato (peeled and cut into 1-inch chunks)

13 oz turkey sausage

6 garlic cloves (freshly minced)

6 cups chicken broth

1 tsp paprika

1 tsp cumin

3/4 tsp coriander

1/4 tsp chili powder

Salt, to taste

Pepper, to taste

4 cups kale (roughly chopped)

14.5 oz kidney beans (rinsed and drained)

14.5 oz can fire-roasted diced tomatoes (undrained)

Instructions

Step 1: Dice the onion into ½-inch pieces, peel and cut the sweet potato into 1-inch chunks, mince the garlic cloves, and measure out the paprika, cumin, coriander, and chili powder into a small bowl. Heat the olive oil in a large pot over medium heat until shimmering. Add the onion and cook for about 5 minutes until softened and translucent.

Step 2: Remove sausage from casings if needed and crumble it into the pot with the onions. Cook for 2-3 minutes, stirring and breaking the sausage into small pieces to brown evenly.

Step 3: Add the sweet potato chunks and cook for another 3 minutes, stirring occasionally to develop color and flavor.

Step 4: Stir in the minced garlic and cook for 2-3 minutes, stirring constantly to avoid burning and to release the garlic’s aroma.

Step 5: Pour in the chicken broth, then add the spice mixture along with salt and pepper to taste. Stir well to combine. Bring to a boil, then reduce heat and simmer partially covered for 5-10 minutes until sweet potatoes are tender when pierced with a fork.

Step 6: Stir in the chopped kale, rinsed kidney beans, and fire-roasted tomatoes with their liquid. Cook uncovered for about 5 minutes until the kale wilts and everything is heated through.

Step 7: Taste and adjust seasoning with salt and pepper if needed. Serve warm and enjoy.

Tips & Variations

Use mild or spicy Italian turkey sausage depending on your heat preference.

Swap sweet potatoes with russet potatoes or butternut squash for a different texture.

Try spinach, Swiss chard, or collard greens instead of kale; add spinach at the last minute as it wilts quickly.

Substitute kidney beans with cannellini beans, chickpeas, or black beans.

Use vegetable broth for a vegetarian version or turkey/beef broth for richer flavor.

If short on spices, simplify with paprika and cumin or use Italian seasoning blend.

Cut sweet potatoes into ½-inch cubes to ensure even and quick cooking.

Add kale towards the end to keep its texture vibrant and avoid mushiness.

Remove sausage casing (if in links) and break into small pieces for better distribution.

Storage

Store the soup in an airtight container in the refrigerator for up to 5 days. It tastes even better the next day as the flavors meld. For longer storage, freeze in freezer-safe containers for up to 3 months. When reheating, warm on the stove over medium heat, stirring occasionally, or microwave individual portions for 2-3 minutes. Add a splash of broth or water if the soup has thickened.

FAQs

Can I use a different type of sausage?

Yes, chicken sausage, pork sausage, or Italian sausage all work well. For a vegetarian option, try plant-based sausage or omit it and add extra beans.

How do I prevent the kale from getting mushy?

Add the kale at the last 5 minutes of cooking and cook just until wilted. Adding it earlier can cause it to become mushy and dull in color.

Dinner

Spiced Turkey Sausage, Kale, and Sweet Potato Soup Recipe

Introduction