Sausage and Sweet Potato Soup
This Sausage Sweet Potato Soup has ALL the fall flavors. Sausage, sweet potato, dried apples & hearty greens make this unique sweet & savory soup.
Ingredients
- 2 tablespoon olive oil divided
- 1 large onion diced
- 2 pounds fresh sausage sliced into bite sized pieces
- 5 cups chicken broth
- 2 tablespoon pure maple syrup
- 1/2 teaspoon salt
- 1/4 teaspoon cinnamon
- 1 dash black pepper
- 2 cups Apple Schnitz look for apple rings if you can't find apple schnitz
- 2 lbs. sweet potatoes or yams cubed (approx 4 medium)
- handful fresh spinach or kale torn into small pieces
- salt & pepper to taste
Instructions
- In a large dutch oven or sauce pan, cook onions in one tablespoon oil over medium high heat. Stir occasionally. Cook them until at least translucent - 10 to 15 minutes. I prefer to get them to a light golden brown - 15 to 25 minutes.
- Remove onions from pan, set aside.
- Add one tablespoon oil to pan and cook sliced sausage.
- Drain any fat if necessary.
- Add chicken broth to pan. Stir, scrape any bits that may be stuck onto bottom of pan. Add onions, maple syrup, salt, cinnamon and pepper. Bring to a low boil.
- Stir in apple schnitz and sweet potatoes. Reduce heat to low and cook covered until apple schnitz has broken down and sweet potatoes are tender, about 15 - 20 minutes.
- Stir in spinach and cook until tender, about a minute or two. A few minutes longer if using kale.
- Salt & pepper to taste.
- Serve and enjoy. Leftovers are fabulous with this one!
Notes
Apple Schnitz are soft & chewy dried apple slices. Not crisp apple chips. Look for apple rings if you can't find apple schnitz.
Any sausage you prefer works here (pork, turkey or chicken) just keep it mild. Avoid sweet sausages
You could easily substitute your favorite pumpkin or butternut squash for the sweet potatoes if you prefer.
Salt & pepper to taste before serving. Chicken broth varies in flavor & seasoning - some of it is loaded in (especially) salt.
Tried this recipe?Let us know how it was!