Creamy Sweet Potato Kale Soup with Sausage | Sip and Spice

Creamy Sweet Potato Kale Soup with Sausage

A thick, rich soup made without any cream. This soup is a soul-warming option for chilly nights or a filling, healthy meal prep option for weekday lunches.

Course Soup
Cuisine American
Keyword sweet potato kale soup
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Author Allie Strong | Sip and Spice Creative


  • 1/2 lb spicy italian sausage, removed from casings if using links
  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced
  • 4 cloves garlic, crushed
  • 4 cups low-sodium chicken broth
  • 2 Russet potatoes, peeled + chopped
  • 2 small sweet potatoes, peeled + chopped
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 bunch (4 cups) kale, stemmed and roughly chopped
  • 2 tablespoons freshly grated parmesan, optional


  1. In a stock pot, add sausage over medium-high heat. If using links, make sure to remove the casing before adding meat to the pot. Brown sausage, breaking it up into small chunks as it cooks. Once browned and cooked through, remove the sausage to a paper-towel lined plate with a slotted spoon.

  2. Return the pan to the heat and add olive oil. Add the diced onion and cook for about 6 minutes until translucent, stirring frequently. Add crushed garlic and cook for another 2 minutes until fragrant. Pour in chicken broth plus 2 cups water, diced sweet and russet potatoes, salt and pepper. Bring to a boil, then lower to a simmer until potatoes are tender, about 15 minutes, stirring occasionally, then turn off the heat.

  3. Using an immersion blender or a high-speed blender, puree the soup to a creamy consistency. Bring the pureed soup back to a simmer, then stir in chopped kale. Let it cook for a couple minutes to soften, then add in the sausage and parmesan cheese. Season with salt and pepper and serve with more parmesan, if desired.