Potato & Chicken Sausage Soup

Sweet Potato & Chicken Sausage Soup
Prep Time
20 mins
Cook Time
28 mins
Total Time
48 mins
Nutritional info: Calories 222, Fat 9 g, Protein 14 g, Carbohydrates 19 g. Servings: 8
Course: Soup
Cuisine: American
Servings: 8
  • 1 large onion diced
  • 2 tbsp. olive oil
  • 8 oz. preservative-free chicken sausages sliced
  • 3 celery stalks diced
  • 3 carrots diced
  • 2 tsp. cumin ground
  • 1 tbsp. paprika
  • ½ tsp. turmeric (ground
  • 2 tsp. salt
  • 1 tsp. black pepper ground
  • 1 pinch saffron threads
  • 5 garlic cloves minced
  • 2 sweet potatoes peeled and cut into bite-size pieces
  • 8 c. chicken broth
  • 4 c. kale
  • 1 lemon juiced
  • Salt and pepper to taste
  • 1 tbsp. fresh parsley chopped
  1. Heat a soup pot over medium-high heat, add the olive oil and then the onions. Sauté
  2. for about 5 minutes.
  3. Add the chicken sausage slices and cook through.
  4. Add in the celery and carrots frequently stirring for another 3 minutes as they soften.
  5. Then, mix in the cumin, paprika, turmeric, salt, black pepper, saffron and garlic; cook
  6. for 3 minutes.
  7. Toss the sweet potatoes in and chicken broth into the mix and bring it to a boil.
  8. Turn down the heat to medium-low and let the soup simmer for 20 minutes or until the
  9. sweet potatoes have softened.
  10. Mix in the kale and let it cook for an additional 10 minutes or until the kale has wilted
  11. and is cooked through.
  12. Stir in the lemon juice.
  13. Season with salt and pepper as needed.
  14. 10. Garnish with the parsley and it’s ready to serve.

Recipe Notes

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