This Sausage and Kale Creamy Sweet Potato Soup is a hearty, gluten-free, dairy-free soup you’ll want to add to your soup rotation! Slow Cooker, Instant Pot, or Stove Top Instructions!
sausage and kale sweet potato soup
This is like a healthy spin on Zuppa Toscana and it’s so good! Blending the soup in the cup and using dairy-free cream makes this nourishing soup super creamy without any actual cream. I love making it in the slow cooker, but it also has Instant Pot and stove instructions. Some other slow cooker soups to try are this lasagna soup, butternut pear soup, and navy bean soup.
This recipe is from Daniel Walker’s new cookbook Healthy in a Hurry, which features gluten-free, grain-free, and dairy-free recipes. All her recipes are SOLID! She has everything from pasta dishes and sheetpan dinners to no-prep lunches and freezer-friendly meals. I was most excited to try Danielle says: Either way, it’s a delicious comfort soup to bowl on a breezy fall or winter day, and even my kids!”
I don’t always like slow cooker recipes I’ve tried in books, but I was curious to see how this would turn out in my slow cooker. Feel free to make it on your stove or Instant Pot if you prefer. All instructions are provided.
sweet potato soup ingredients
- sausage: Mild Italian chicken sausage with the skin removed.
- onions and garlic Stir fry with sausage to add flavor.
- Apple cider vinegar: You only need 1/2 tsp.
- Seasonings and Herbs: Adobo seasoning, salt, dry thyme, black pepper and 1 sprig of rosemary.
- sweet potato: Peel and cube 1 pound sweet potato.
- broth: I used chicken bone broth for more nutrition, but regular broth works well too.
- Heavy cream: Click here for dairy-free whipped cream recipes. Cream is optional, but I love soups. You can also use regular cream.
- Leafy vegetables: Remove the stems and ribs from lasinato (also called Tuscan) kale or Swiss chard and tear off the leaves.
How to make sweet potato soup
This easy soup can be made in your slow cooker, Instant Pot, or stovetop.
- sauté the sausage In a large skillet over medium-high heat. Add the onions and garlic and cook for a few minutes until the onions are tender.
- slow cooker: Transfer sausage mixture, other ingredients, and 6 cups broth to crockpot. Cover and cook over low heat for 6 hours or high heat for 3 hours.
- Instant Pot: Place sausage mixture, other ingredients, and 5 cups broth in pressure cooker. Heat for 10 minutes and release the pressure naturally.
- Stove: Simmer the broth in 6 cups broth for 1 1/2 hours.
- blend: Discard the rosemary sprigs. Skim the broth, onions, and sweet potatoes, avoiding the sausage, and pour into the blender, along with the cream, if using. Blend on high speed until smooth, then return the puree to the pan.
- For slow cookerAdd kale and simmer over high heat for 10-15 minutes. For the Instant Pot, turn the machine on high heat after adding the kale. Bring the soup to a boil and simmer until thickened, 1-2 minutes. For stove, place kale in pan and simmer for 10-15 minutes.
how to freeze creamy soup
I don’t usually freeze dairy soups, but this recipe calls for an optional dairy-free cream, so freezing is fine. Frozen for months. Thaw the soup in the refrigerator overnight and reheat on the stove or in the microwave.
variation:
- Sweet potato sub butternut squash.
- If you want an extra kick, swap out the Italian turkey sausage for chicken or use a spicy Italian sausage.
- Substitute spinach for kale/chard.
Soup recipes you’ll love:
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sausage and kale sweet potato soup
Five
This Sausage and Kale Creamy Sweet Potato Soup is a hearty, gluten-free, dairy-free soup you’ll want to add to your soup rotation! Slow Cooker, Instant Pot, or Stove Top Instructions!
- 2 tea spoon extra virgin olive oil
- 1 lb mild italian chicken sausage, Removed casing*
- 1 yellow onion, diced
- Four cloves garlic, chopped
- 1/2 tea spoon apple cider vinegar
- 2 1/2 tea spoon adobo seasoning, *
- 1/2 tea spoon kosher salt
- 1/2 tea spoon dried thyme
- 1/2 tea spoon freshly ground black pepper
- 1 twigs Rosemary
- 1 lb orange sweet potato, peel and cut into cubes
- 6 cup unsalted chicken bone soup
- 1/4 cup dairy-free whipped cream, Optional (see note below)
- 1 buzzing Lasinato (Tuscan kale) or Swiss chard, Remove stems and ribs, split leaves (about 2 tablespoons of loose stuffing)
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In a large skillet, heat the oil over medium-high heat.
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Add the sausages and cook for 2-3 minutes until browned, stirring frequently with a wooden spatula.
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Add the onion and garlic, and cook, stirring, until the onion is softened, 1 to 2 minutes.
Slow cooker version:
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Transfer to slow cooker with 6 cups broth, apple cider vinegar, adobo seasoning, salt, thyme, pepper, rosemary, and sweet potato. Cover and simmer for 6 hours on low heat and 3 hours on high heat.
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Remove and discard the rosemary sprigs.
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Scoop 1 cup of broth, onion and sweet potato into blender, being careful to avoid sausage.If using, add 1/4 cup cream to blender and blend on high until smooth Return the puree to the pan. Switch slow cooker to high heat, add kale, cover, and simmer until thickened, 10-15 minutes. Serve immediately.
Instant Pot version:
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Transfer all ingredients to pressure cooker, add 5 cups broth, apple cider vinegar, adobo seasoning, salt, thyme, pepper, rosemary, sweet potato and cook for 10 minutes. Allow the pressure to release naturally.
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Remove and discard the rosemary sprigs.
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Scoop 1 cup of the onion and sweet potato from the broth and transfer to a blender, being careful to avoid the sausage. Add the cream to the blender blend at high speed until smooth, then return the puree to the pan.
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Add kale, stir-fry over high heat, bring broth to a boil, and simmer until thickened, 1-2 minutes. Serve immediately.
No slow cooker, no problem
1 1/2 cups
Preparation time: 5 minutes + 4 hours soak time
1.5 cups (about 185g) raw cashew nuts
3/4 cup water
1 tablespoon freshly squeezed lemon juice
1/4 teaspoon fine sea salt
3/4 teaspoon apple cider vinegar
In a bowl, mix cashew nuts with water and cover. Cover and soak at room temperature for 4 hours. Drain the nuts, rinse well and drain again. Transfer them to a high speed blender, add water, lemon juice, salt and vinegar and blend on high speed until very smooth and creamy, about 1 minute. There should be no visible cashew pieces. If necessary, scrape sides with a spatula and blend again for 30 seconds. In the refrigerator in an airtight container he will keep for 5 days. Note: Plan for 4 hours to soak the cashews.
Tip: Use this dairy-free cream in place of heavy cream in creamy soups and casseroles. A high-speed blender is required to puree the cashews into a very smooth cream.
*Check labels for whole30, gluten-free and dairy-free
Serving: 11/3 cup, calorie: 265kcal, carbohydrate: twenty threeg, protein: 23.5g, thick: 8.5g, saturated fat: 2g, cholesterol: 66mg, sodium: 1236mg, fiber: Fourg, sugar: 7g
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