Spicy Sausage, Sweet Potato and Kale Soup {Paleo, Whole30}

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This savory spicy Sausage Sweet Potato Kale soup is a quick and easy comforting meal made in one pot that’s packed with smoky flavor and nutrients. It’s Paleo, dairy-free, gluten-free, Whole30 and perfect for healthy, hearty weeknight dinners.

This spicy savory soup uses basically every ingredient I CRAVE all combined for the best smoky-sweet/savory flavors.

It’s filling and hearty and most definitely a full meal when you need something cozy and comforting!

Packed with protein plus both green and starchy veggies, you really can’t go wrong if you want an easy, healthy and filling soup.

Let’s get into all the details so you can make it ASAP!

What You Need to Make This Sausage Sweet Potato Kale Soup

This soup uses simple, minimal ingredients so it’s easy to throw together quickly!

I like using either Wellshire Farms or Aidells chorizo or andouille sausage for sugar free options.  Any spicy precooked sausage will work well!

Here’s everything you’ll need to prepare this soup:

olive oilpaleo friendly precooked chorizo or andouille sausageyellow oniongarlicsmoked paprika cayenne peppersweet potatochicken bone brothsea salt and freshly ground black peppercanned full fat coconut milknutritional yeastfresh kale, roughly chopped

How to Make this Spicy Sausage Soup

Heat the olive oil in a large dutch oven over medium high heat. 

Once the oil is hot and shimmering, add the sliced sausage and brown about 3-4 minutes, then add the and onions and continue to cook another 2-3 minutes. 

Add the garlic, paprika, and cayenne, and cook another 1-2 minutes. Stir in the sweet potatoes and toss to coat, then sprinkle with sea salt and pepper.  

Add the broth, lower the heat and simmer over medium heat for about 15 minutes, until the sweet potatoes soften.

For a creamier soup, remove 1/2 of the sweet potatoes to a bowl and mash them or puree them with an immersion blender, then stir back into the soup. 

Add in the coconut milk and nutritional yeast, then the kale and cook until just wilted, about 3 minutes.

Leftovers can be stored in a sealed container in the refrigerator for up to 4 days.

Tips for a Creamier Soup

Once the sweet potatoes are soft, I like to blend about half of them in a separate bowl with an immersion blender.

The sweet flavor from the potatoes combined with the smoky sausage flavors blend so well and make this soup taste amazing!

If you don’t have an immersion blender, you can mash the potatoes with a fork or blend in a small blender.  The extra step is work the extra creaminess and flavor!

I hope you’re ready for a new favorite simple and healthy soup recipe!

Grab your ingredients and your favorite pot because it’s time to cook – let’s go!

Spicy Sausage, Sweet Potato and Kale Soup {Paleo, Whole30}

Spicy Sausage, Sweet Potato and Kale Soup {Paleo, Whole30}

This savory spicy Sausage Sweet Potato Kale soup is a quick and easy comforting meal made in one pot that’s packed with smoky flavor and nutrients. It’s Paleo, dairy-free, gluten-free, Whole30 and perfect for healthy, hearty weeknight dinners. Author: Michele RosenPrep Time: 10 minutesCook Time: 30 minutesCourse:DinnerCuisine:American, PaleoKeyword:kale, sausage, soupServings: 6 servingsPrint this RecipeDid you make this recipe?Leave a review4.65 from 51 votes

Ingredients

1tablespoon

olive oil


or preferred sausage, sliced into coins12ozpaleo friendly precooked chorizo or andouille sausage, sliced1medium yellow onionchopped5clovesgarlicminced2teaspoonssmoked paprikadash cayenne pepper1large sweet potatoor 2 small, peeled and chopped into 1/2” cubes5cupschicken bone brothsea salt and freshly ground black pepper1/2cupcanned full fat coconut milk2tablespoonsnutritional yeastoptional4cupsfresh kaleroughly chopped

Instructions

Heat the olive oil in a large dutch oven over medium high heat. Once the oil is hot and shimmering, add the sliced sausage and brown about 3-4 minutes, then add the and onions and continue to cook another 2-3 minutes.Add the garlic, paprika, and cayenne, and cook another 1-2 minutes. Stir in the sweet potatoes and toss to coat, then sprinkle with sea salt and pepper.Add the broth, lower the heat and simmer over medium heat for about 15 minutes, until the sweet potatoes soften.For a creamier soup, remove 1/2 of the sweet potatoes to a bowl and mash them or puree them with an immersion blender, then stir back into the soup. Add in the coconut milk and nutritional yeast, then the kale and cook until just wilted, about 3 minutes.Serve hot and enjoy! Leftovers can be stored in a sealed container in the refrigerator for up to 4 days.

Nutrition

Calories: 329kcalCarbohydrates: 17gProtein: 20gFat: 20gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 35mgSodium: 134mgPotassium: 465mgFiber: 4gSugar: 4gVitamin A: 13033IUVitamin C: 45mgCalcium: 144mgIron: 3mg

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