We are searching data for your request:
Upon completion, a link will appear to access the found materials.
- 3 tablespoons extra-virgin olive oil, divided
- 1 10- to 11-ounce fully cooked smoked Portuguese linguiça sausage or chorizo sausage, cut crosswise into 1/4-inch-thick slices
- 2 large garlic cloves, minced
- 2 pounds red-skinned sweet potatoes (yams; about 2 large), peeled, quartered lengthwise, cut crosswise into 1/4-inch-thick slices
- 1 pound white-skinned potatoes, peeled, halved lengthwise, cut crosswise into 1/4-inch-thick slices
- 6 cups low-salt chicken broth
- 1 9-ounce bag fresh spinach
Heat 2 tablespoons oil in heavy large pot over medium-high heat. Add sausage; cook until brown, stirring often, about 8 minutes. Transfer sausage to paper towels to drain. Add onions and garlic to pot and cook until translucent, stirring often, about 5 minutes. Add all potatoes and cook until beginning to soften, stirring often, about 12 minutes. Add 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 potato masher, mash some of potatoes in pot. Add browned sausage to soup. Stir in spinach and simmer just until wilted, about 5 minutes. Stir in remaining 1 tablespoon oil. Season with salt and pepper. Divide among bowls and serve.
Zingy Sausage, Sweet Potato, and Cabbage Soup
One potluck dinner I love to host (or participate in) in a soup party. When it's chilly out, there's nothing better than steaming pots of soup and maybe some crusty bread for dipping. One soup I especially love is this sausage and sweet potato soup. It is rich and flavorful without being too heavy. I adapted from a friend's recipe, and this one is truly "no measure."
ZINGY SAUSAGE, SWEET POTATO AND CABBAGE SOUP
Don't get thrown off by the sugar and the vinegar, the flavors work really well with the sausage, cabbage, and sweet potatoes. This is my husband's favorite soup.
- olive oil
- 2 cloves garlic, smashed
- one onion, chopped
- 1 package kielbasa, sliced&mdashI get mine from a Whole Foods-type grocery (or 1 package of pre-cooked sausage like Aidell's Andouille or Trader Joe's )
- 1 small head of green cabbage (Savoy if possible), chopped
- 2 medium sweet potatoes or yams (orange flesh), peeled and chopped into large (1-2 inch) pieces
- 2 boxes Organic Free Range Chicken Broth
- 2-3 tbsps brown sugar (a handful)
- 2-4 tbsps apple cider vinegar (2-4 splashes)
Saute onion and garlic in a couple glugs of olive oil over medium heat until translucent. Stir often. Add sliced sausage and cook through (about 5 minutes). Add cabbage and sweet potatoes and all the chicken broth. Bring to a boil and reduce to a simmer. Cook until sweet potatoes are tender, about 15 minutes. Add brown sugar and vinegar to taste&mdashmake it as sweet and tangy as you like&mdasha cook a further 10 minutes. Serve.
Potato Leek Soup with Italian Sausage
A perfect weeknight winter soup filled with Italian sausage, leeks, potatoes, and carrots.
We’ve reached that time of year when all I want to do is hunker down inside under layers of sweaters and blankets and sip on hot cocoa and hearty soups. Just a few weeks ago we were still enjoying a wonderfully mild and beautiful fall and then— bam— winter arrived.
I had to trade my flip flops in for my down jacket, and I just wasn’t ready.
Soup’s been on the menu almost nonstop and truth be told, I’m kind of okay with it. In my opinion comfort food is one of the few reasons to celebrate winter.
This hearty soup packed with winter veggies like potatoes, carrots, and leeks with some Italian sausage totally made my week. It’s delicious, easy, and very forgiving. I love this recipe as written, but feel free to play around and customize it however you like.
Use sweet or spicy sausage, whatever veggies you can find or prefer, and if you’re in the mood for something creamier swap some of the broth for more milk and add some cheese. Just be sure you have some crusty bread on the side for dunking, that part is non-negotiable.
Sausage and Sweet Potato Soup
This fantastic soup was inspired by a recipe I saw while flipping through an old cookbook of mine, Is It Soup Yet? - A Cookbook for Soup Lovers. Actually it's a 1998 cookbook and not really all that old, but I guess in terms of a cookbook, it's practically vintage these days.
When I saw the combination of sweet potatoes with sausage in a soup, I have to say I was intrigued. Y'all already know I am pretty much a soup kinda gal anyway, but I have to say I absolutely adored this one. It will definitely be one for the regular rotation of favorite soups in my kitchen. The smoked sausage, sweet potato and black-eyed peas really are a fantastic combination of complimentary flavors I think you'll love.
I used the basic ingredients of the original recipe as a start, but switched some things up and completely changed the methodology. I decided to use Rotel tomatoes because I thought the spicy tomatoes would be a great enhancement to the sweet potatoes, so I have to give a heads up that this soup definitely has a healthy bite to it! I loved it of course, but simply use a mild smoked sausage and substitute a can of regular diced tomato to make it a little less on the wild side if you prefer. If you're watching your sodium use lower sodium products and be sure to drain and rinse the black-eyed peas.
This soup is easy as pie and can be on your table in no time, even though it tastes like it simmered much longer. We start with a saute of The Trinity and add in some smoked sausage.
Stir in some chopped sweet potatoes, beef stock, and Rotel or regular diced tomatoes. Add a can of black-eyed peas, tomato juice, salt and pepper.
Stir in some shredded cabbage, mix it all together and let it simmer about 20 to 25 minutes and you're ready to eat. Yes. That's it!
Recipe: Sausage and Sweet Potato Soup with Black-eyed Peas
- 1 tablespoon of olive oil
- 1 cup of chopped onion
- 1/2 cup of chopped green bell pepper
- 1/4 cup of chopped celery
- 1/2 pound of andouille or other spicy smoked sausage , sliced into 1/2 inch rounds
- 1 large sweet potato , peeled and diced (about 3 cups)
- 2 cups of beef stock or broth
- 1 can of Rotel diced tomatoes , undrained
- 1 can of black-eyed peas , undrained
- 1 cup of tomato juice or V-8
- 1/4 of a small head of cabbage , sliced (about 1-1/2 cups)
- 1/2 teaspoon of kosher salt
- 5 turns of the pepper grinder
Heat the oil in a soup pot or 4 to 6 quart Dutch oven over medium high heat. Add the onion, bell pepper and celery saute for about 4 minutes. Add the sausage and cook another 3 minutes, then add the sweet potatoes. Add the beef stock, Rotel, black-eyed peas, tomato juice, cabbage, salt and pepper stir, bring up to a boil, reduce heat, cover, and simmer for 20 to 25 minutes or until sweet potatoes are tender.
Cook’s Notes: I used Conecuh sausage and Rotel diced tomatoes, making this a fairly spicy soup. If you prefer a milder version, simply substitute one can of regular diced tomatoes, undrained, in place of the Rotel and use a milder smoked sausage.
Check These Recipes Out Too Y'all!
Images and Full Post Content including Recipe ©Deep South Dish. Recipes are offered for your own personal use and while pinning and sharing links is welcomed and encouraged, please do not copy and paste to repost or republish elsewhere such as other Facebook pages, blogs, websites, or forums without explicit prior permission. All rights reserved.
As an Amazon Associate, Deep South Dish earns from qualifying purchases. See full disclosure for details.
Hey Y’all! Welcome to some good ole, down home southern cooking. Pull up a chair, grab some iced tea, and 'sit a bit' as we say down south. If this is your first time visiting Deep South Dish, you can sign up for FREE updates via EMAIL or RSS feed, or you can catch up with us on Facebook and Twitter too!
© Copyright 2008-2021 – Mary Foreman – Deep South Dish LLC - All Rights Reserved
Material Disclosure: This site is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. Unless otherwise noted, you should assume that post links to the providers of goods and services mentioned, establish an affiliate relationship and/or other material connection and that I may be compensated when you purchase from the provider. You are never under any obligation to purchase anything when using my recipes and you should always perform due diligence before buying goods or services from anyone via the Internet or offline.
DISCLAIMER: This is a recipe site intended for entertainment. By using this site and these recipes you agree that you do so at your own risk, that you are completely responsible for any liability associated with the use of any recipes obtained from this site, and that you fully and completely release Mary Foreman and Deep South Dish LLC and all parties associated with either entity, from any liability whatsoever from your use of this site and these recipes.
ALL CONTENT PROTECTED UNDER THE DIGITAL MILLENNIUM COPYRIGHT ACT. CONTENT THEFT, EITHER PRINT OR ELECTRONIC, IS A FEDERAL OFFENSE. Recipes may be printed ONLY for personal use and may not be transmitted, distributed, reposted, or published elsewhere, in print or by any electronic means. Seek explicit permission before using any content on this site, including partial excerpts, all of which require attribution linking back to specific posts on this site. I have, and will continue to act, on all violations.
Spiralized Sweet Potato & Sausage Soup Recipe
Where do I start with this soup? It’s creamy, flavorful, and fun! We love slurping the spiralized sweet potato in this soup, but the rest of the soup is equally fabulous. With just the right balance of creamy and fresh, this soup makes everyone happy.
With all the fun zoodle recipes going around, we thought it would be great to try making a spiralized soup! If you don’t have a spiralizer, don’t worry! You can still make this soup. Just julienne your sweet potatoes instead, or make wide noodles using a peeler. Or, if you want to go traditional, simply cut your sweet potatoes up in plain old cubes (they’ll still taste great!) – you may just want to add them earlier so they cook all the way.
My husband was skeptical about another kitchen gadget, but when I concocted this delicious soup (and some curly fries), he admitted it was pretty neat. Honestly, sometimes the shape and texture of veggies makes the difference between eating them and not. So if this helps you twirl a few more veggies into your families’ meals, why not?!
Making spiralized soup
This soup comes together so quickly! You’ll be ready to eat in less than 30 minutes, easy.
First, cook your ground Italian sausage. I have read recipes where you’re instructed to squeeze Italian sausage out of sausage casings, but I was able to find ground sausage in a package just like ground beef at my local grocer. Yay for time saved and gross jobs avoided. Once cooked, just set the sausage aside on a paper towel-ed plate (aka: a plate with paper towels on top) and set aside.
In a large pot, add olive oil, onion, and spices. Sauté for a few minutes until the onions are starting to go translucent. Then add in your chopped carrots and minced garlic and let those cook for a couple minutes.
Now it’s time to make this soup soupy! Add in the broth and diced tomatoes, as well as the cooked sausage you set aside. Bring to a boil and simmer for five minutes, until the carrots are softening. Then add in the spiralized sweet potatoes and let everything boil for a few minutes, until all veggies are tender to your liking.
Add four giant handfuls of spinach (it will look like it’s taking over, but when spinach boils down it’s so much smaller!). Once this wilts, add in your cup of half and half. We used half and half rather than cream to cut down on fat, but it’s still nice and rich! Bring this all up to a simmer just to make sure it’s heated through and then remove from the heat.
Dinner is served!
Serve garnished with parmesan cheese, parsley and/or lemon wedges, if desired. I enjoyed the extra tang of lemon in mine. And of course parmesan is always a winner for me. I didn’t need to add any salt to this soup, even with reduced sodium broth. Plenty of salty and flavorful things already in it!
Some variations: use chicken rather than sausage, or try it vegetarian! The flavor of this soup would be delicious even without the meat, in my opinion. Add in some white beans for extra protein, fiber and vitamins. Swap the spinach for a couple handfuls of kale. The possibilities are endless!
Karina's Rustic Kale Soup Recipe with Spicy Chicken Sausage, Gold and Sweet Potatoes
By Karina Allrich March 2013.
Traditional caldo verde features white potatoes- and more of them. I used sweet potatoes and Yukon golds. I also skipped the onions and added fire roasted tomatoes. Just because.
1 tablespoon good olive oil
2 garlic cloves, minced
1/4 teaspoon crushed red-pepper flakes
4 gluten-free spicy chicken sausages (ours had jalapeños)
2 medium sweet potatoes, peeled and diced
1 large gold potato, peeled and diced
1 14-oz can organic fire roasted diced tomatoes, with juice
1 32-oz carton organic chicken broth (low sodium if desired)
1 bunch organic kale
Sea salt and ground pepper, to taste, if needed
In a large soup pot, heat the olive oil over medium heat. Add the garlic and red pepper flakes stir for 1 minute.
Quarter the sausages lengthwise then slice into pieces. Add the sausage to the oil stir and render the sausage for 5 minutes, until browned.
Add potatoes, diced tomatoes and broth cover and bring to a boil. Reduce the heat, and simmer, covered for 10 to 15 minutes.
Meanwhile, wash the kale, shake off the water and tear off the tough stems. Tear larger pieces into small pieces.
When the potatoes are tender add the kale to the pot and lightly simmer, covered, until the kale is tender and wilted- about 10 to 15 minutes.
Taste the broth and season with sea salt and ground pepper, if needed.
Serve with my tender Gluten-Free Corn Muffins or warm from the oven Gluten-Free Dinner Rolls.
We used gluten-free, nitrate-free chicken sausages with jalapeños because we love the spicy kick of jalapeños with sweet potato. But you could use traditional Andouille pork sausage or chorizo in this kale soup- just make sure it says gluten-free on the label.
To make this vegetarian- use vegetable broth and skip the sausage. When potatoes are tender, add a (drained) can of cooked white northern beans and warm through.
All images & content are copyright protected, all rights reserved. Please do not use our images or content without prior permission. Thank you.
Sweet Corn, Kielbasa and Potato Soup
Sweet Corn, Kielbasa and Potato Soup is for the coldest of nights! This hearty and comforting, gluten-free soup recipe is filled with savory kielbasa, creamy potatoes, and snappy sweet corn.
This post may contain affiliate links.
Lincoln started his winter soccer league this week (and by “league” I mean they kick balls around in a gymnasium for an hour – no games, no pressure – can I get an AMEN?! Email me if you’re local and want details) and I got to thinking about how our evenings will look like in five years. Soccer practice, I’m sure, but also homework, boy scouts, band practice – and that’s just one child. We’ll be times two’ing it with Cameron by then!
“When will we eat?” I began to wonder. “Before all our activities start, at 4pm? Afterwards at 8pm? More importantly, WHAT will we eat? Crock pot meals four nights a week? BOR-ING!” Before I got too ahead of myself because, you know, these are the things that get me worked up, I forced myself to focus on the here and now aka what I’d feed everyone before Lincoln’s 5pm soccer un-league practice. If you know me at all, you know my thoughts immediately went to soup. Sweet Corn, Kielbasa and Potato Soup!
My Mom made a version of this soup all the time growing up and it’s SO Midwestern it hurts (so good.) Chopped kielbasa and bacon are browned in a big soup pot then fresh vegetables including carrots, celery, shallots, and garlic are sauteed in the drippings. Creamy yukon gold potatoes and snappy sweet corn simmer in a slightly thickened broth before being ladled into bowls and topped with tons of spicy, fresh green onions.
This soup is hearty, comforting, and absolutely perfect for this gloomy time of year. PLUS (full circle moment here,) it’s perfect for busy families because it reheats like a dream. Make a big pot of soup on Sunday night then reheat at any point during the week for a nearly instant supper. Serve with salad and you’re set!
Every time I make this soup the four of us scrape the bottom of the pot clean. With Cameron only being 15 months old, I pick out the kielbasa (too salty,) but he adores a big bowl of creamy vegetables and broth. Lincoln, Ben and I take care of the rest.
Cheesy Ham and Potato Soup
Start by browning 4 slices chopped bacon and 7oz chopped kielbasa in a 6 quart Dutch oven over medium heat until the bacon is brown and crispy. Scoop the meat onto a plate, leaving the bacon drippings in the pot.
To the drippings add 1/2 cup thinly sliced carrots (about 1 large carrot or a handful of baby carrots,) 1 thinly sliced celery stalk, and 1 chopped shallot. Saute over medium heat until the vegetables are tender, 8-10 minutes, adding a splash of chicken broth and covering the pot with a lid to speed up the softening process if it’s taking too long. Finally, add 2 cloves minced garlic then saute until very fragrant, about 1 minute.
THE SCENT of the vegetables and garlic sauting in bacon fat, you guys. Insane!!
Next add 2-1/2 cups chicken broth plus 1 cup milk (I used unsweetened almond milk but recommend 2% or higher fat if using cow’s milk,) then turn the heat up to medium-high to bring the liquid to a bubble – NOT a boil. Add 1-1/2 cups diced baby yukon gold potatoes (about 6) then turn the heat down to medium and simmer until tender, 5-7 minutes.
Once the potatoes are tender, add the kielbasa and bacon back into the pot then stream in 3 Tablespoons gluten-free flour whisked with 1/2 cup milk until very smooth. Simmer until the soup has thickened, about 5 minutes.
Last step is to add 1 cup frozen sweet corn, simmer for a minute to let it heat through, then taste and add lots of pepper, and seasoned salt to taste.
Scoop the soup into bowls then top with lots of fresh green onions for a pop of spice and freshness before digging in. I hope you love this comforting, hearty soup as much as we do – enjoy!
Recipe: $12.97 | Per Serving: $2.16 | Yield: 6 | Jump to Recipe
What’s better than a simple, hearty, filling soup on blustery winter days? Not much! This soup – made with flavorful sausage, yellow sweet potatoes, and cabbage and greens – hits the spot. And it checks all the boxes for entertaining: it’s easy, flavorful, gluten-free and allergy friendly, and all made in one pot! Today’s sweet potato sausage soup with greens is made with quality ingredients and feeds a crowd, a perfect easy weeknight or weekend dish!
I’m writing this from my couch on a 22-degree day at the beginning of March. It snowed over the weekend and today I was blasted with an ice-cold burst of wind when I went outside. It’s not yet spring, which makes me very (very) sad, but I do find some solace knowing that it’s still the season for hearty soups like this one. I’ve also been making bone broth over the last 8 days for an upcoming event, so it feels very wintry and smells very soup-y in our little apartment these days.
Let’s talk about this soup! It’s really very simple, but I highly recommend choosing a sausage you like to get the job done. There’s a really great Spicy Italian Sausage at Trader Joe’s that does well in this soup, and I’ve also loved the Cajun Andouille by Aidell’s, but today I’m using Pederson’s Kielbasa – a favorite choice in our home. The ingredients list is short and sweet, it doesn’t have any added sugar, and it reminds me of my childhood, when I hated hot dogs and asked for kielbasa on my bun instead.
Pederson’s is the cleanest kielbasa I’ve found so far. Fresh and local is always the best choice, but the local brand here in Baltimore has three types of sugar added, including corn syrup solids (no thanks!), and dextrose, so I’ll stick with Pederson’s for now. (Not sponsored!)
The sausage you pick is important because that will impart the majority of the flavor. I tried making this with my homemade chorizo sausage seasoning and beef, and it wasn’t quite as good, so we’re sticking with actual sausage for now. You’ll definitely need to add salt and pepper, but any additional seasonings are up to you. I usually add cayenne or red pepper flakes, and a little smoked paprika because I’m addicted.
I have not yet tried this in the slow cooker, but I imagine it would work if you cut the potatoes into 1-inch cubes, and add the cabbage and greens a few minutes before serving. You definitely do not need to brown the sausage ahead of time, but I think it adds awesome flavor so I do.
Vegetarian: Nope! I’m very much anti fake meats and sausages (not real food!), so I wouldn’t use a vegan meat alternative either. There are plenty of other great vegan and vegetarian soups with beans and lots of spices though!
Sausage & Sweet Potato Soup with Kale
The winter we aren’t able to go skiing at the drop of a hat, we are having the best snow in years.
In 2012 we got season passes to Heavenly in Lake Tahoe, which is just about 4 hours from our house. That was a great snow year. Tons of fresh powder every weekend. Shawn, my sister, her husband (then fiance) and I would drive up at least 2 weekends every month.
We bought season passes again the next year in 2013, but there was just no snow. It was awful. I think we got 1 good ski day that whole season. That didn’t stop us from going up to Tahoe and enjoying the casinos though!
2014 was even worse. Barely any snow at all.
And now we have our beautiful baby boy here with us, El Nino is in full swing, and Lake Tahoe is covered in blankets of snow. I have dreams of being able to go up for a ski day this winter, but am not sure I could be away from Josh for more than 3 hours yet. His longest nap of the day is 3 hours, and by the end I can’t wait for him to wake up.
Shawn joked that we could bring him with us on the slopes. I could strap Josh to my back like the eskimo’s do, and just be really careful not to fall and crush him. Ha!
He obviously forgets that I have at least 3 good wipe outs when I ski.
While I may not be enjoying the snow this year, I am loving all the rain! Nothing like being bundled up inside, with the rain pouring outside, and little baby Josh asleep on my chest. It’s heaven. Ski days have nothing on this.
Rainy weather = soup weather, and I’ve been making lots of soups for dinner. I love them because I can make the soup while Josh is taking a nap, and then it can just simmer away the rest of the day, ready to be eaten as soon as Shawn gets home. I’ve already made this sausage and sweet potato soup with kale for dinner 3 times since Thanksgiving. It’s a new favorite.
This sausage and sweet potato soup has such amazing flavor, but couldn’t be easier to throw together. I love the bold seasoning of italian sausage paired with the sweet and velvety texture of the sweet potato. I added in some kale for extra health benefits, and for some more color. Kale is perfect for soups, it stays tender and doesn’t wilt too much as it cooks.
This sausage and sweet potato soup with kale is filling, yet light. It doesn’t leave you feeling heavy and weighted down like you would after eating a heavy stew. Perfect dinner to add in to the rotation to help you stick to your healthier New Years resolutions. It’s paleo, gluten free, dairy free and Whole30!