Sweet Potato, Sausage, & Kale Soup

I always want to cook more this time of year and I don’t typically eat a lot of soup but this recipe sounded a) easy and b) like a nice change of pace from chicken. The original recipe sounded amazing but I gave it a little GTS makeover to balance it out. It’s a really delicious seasonal soup that will keep your belly full and warm through the season. You can sub your greens for whatever you like just be aware that they cook swiftly so adding them last is best. UPDATED: I re-vamped this a tiny bit and it’s even better than before. Protein hounds feel free to increase the amount of sausage in this recipe if you prefer.

Ingredients:

2 tbsp olive oil or coconut oil
1 1/2 pounds low fat turkey sausage, crumbled (freezer section)
1 large white onion, diced
4 garlic cloves, minced
8 cups low sodium chicken broth
8 cups peeled and diced sweet potato (about 2 pounds)
1 (15 oz.) can diced tomatoes
1/2 can tomato sauce
3 cups roughly chopped kale or chard
6-8 Fresh Sage leaves rough chopped
1/4 tsp cayenne pepper (optional)
Salt and fresh-cracked black pepper (to taste)
Freshly-grated Parmesan cheese, for garnish (optional)

Directions:

Heat oil in a large stockpot over medium-high heat until shimmering. Add onion and sausage and cook for 5-7 minutes until the onion is translucent and the sausage begins to slightly brown, stirring occasionally. Add garlic and cook for an additional 1-2 minutes until fragrant. Add chicken broth, sweet potatoes, and tomatoes and stir to combine. Bring to a boil, then reduce heat to medium-low, cover, and let simmer for 5 minutes.

Let cook for an additional 10-15 minutes on low. Stir in the kale, sage and season the soup with black pepper, cayenne and additional salt if needed. Serve warm garnished with a little freshly-grated Parmesan cheese if you prefer.

Calories: 257, Protein 18g, Carbs 28g, Fat 8g