Sweet Potato, Sausage, and Kale Soup

Yield: 10 servings ( Serving Size: 1 3/4 cups )
Community Recipe from


  • 2 tablespoon(s) olive oil
  • 4 cup(s) chopped onion (about 2 large)
  • 1 teaspoon(s) salt divided
  • 1/2 teaspoon(s) crushed red pepper
  • 6 clove(s) of garlic thinly sliced
  • 1 pound(s) sweet turkey Italian sausage
  • 8 cup(s) coarsely chopped peeled sweet potato (about 2 1/4 pounds)
  • 5 cup(s) water
  • 4 cup(s) fat-free, less-sodium chicken broth
  • 16 ounce(s) (one package) pre washed torn kale
  • 16 ounce(s) (1 can) cannelloni beans oor other white beans rinsed and drained


  1. Heat oil in a large Dutch oven over medium-high heat.
  2. Add onion; sauté 5 minutes. Add 1/2 teaspoon salt, pepper, and garlic; sauté 1 minute.
  3. Remove casings from sausage; add sausage to pan.
  4. Cook 5 minutes or until sausage is lightly browned, stirring to crumble.
  5. Add potato, 5 cups water, and broth; bring to a boil.
  6. Reduce heat, and simmer 8 minutes. Gradually add kale; cook to 10 muntes or until tender. STir in remaining 1/2 teaspoon salt and beans; cook 5 minutes or until thoroughly heated.
August 2011

This recipe is a personal recipe added by JenGor and has not been tested or endorsed by MyRecipes.

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