I made a new recipe last night and I told y’all on Instagram I would share it if it was a success! This soup was really easy and only takes 5 ingredients. My kinda dinner 😉 The whole family enjoyed it… it was super good, especially for a cold day, and it had all those fall flavors in it with the sweet potatoes and kale. So good AND healthy!
I wasn’t sure if the boys would go for it, but they did! So next time we’ll have to double the recipe to make enough for our family of five. I love a recipe that comes together easy on busy weeknights and doesn’t take an entire grocery trip to make, so this one was a winner! We’ll definitely make it again.
xo, Jaime
Photo and recipe credits to: the kitchn
| Prep Time | 10 minutes |
| Cook Time | 40 minutes |
| Servings |
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Ingredients
- 2 medium sweet potatoes
- 1/2 bunch flat-leaf kale
- 12 ounces cooked Italian chicken sausage
- 2 tablespoons extra virgin olive oil
- 4 cups low-sodium chicken broth
- 1 teaspoon dried Italian seasoning
Ingredients
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Instructions
- Peel and dice 2 sweet potatoes into 1/2-inch cubes. Coarsely chop 1/2 bunch kale (about 2 cups). Cut 12 ounces Italian chicken sausage crosswise into 1/2-inch pieces.
- Heat 2 tablespoons extra-virgin olive oil in a Dutch oven over medium-high heat until shimmering. Add the sausage and cook until browned, 6 to 8 minutes. Add 4 cups low-sodium chicken broth, 1 teaspoon dried Italian seasoning, and the sweet potatoes, and bring to a boil. Simmer until the sweet potatoes are tender, 15 to 20 minutes. Add the kale and cook until wilted, about 3 minutes.
Recipe Notes
Photo and recipe credits to: the kitchn
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