When my mom was here she made Indy chicken noodle soup and with that we commenced soup season in our house. She will make During the summer, we each pretty much zero pots of soup or stew because it’s the kind of food that warms you from the inside but in the Midwest everything is already too hot and too humid and too much, so we skip it until the northern prevailing winter winds settle in for the season. While it’s something we only eat in the colder months, it’s usually a meal everyone can get behind, especially this sausage sweet potato soup. This blog contains affiliate links. If you buy something through one of these links, I receive a small commission at no expense to you.
Whenever my red enameled dutch oven makes it onto the stove, I’ve got at least two kids peaking over the edge of the pot to see what’s simmering. On wet days or snowy days, they pause they puddle jumping or snowball fights to bang on the glass door in the kitchen, yelling through the glass. “Is the soup ready yet?” and “how much longer?” before they trudge back to their games, anxiously awaiting any reason to come in to dry off and warm up.
This particular soup makes the rounds monthly once the chill settles in. It’s quick enough to make on a weeknight, start to finish in takes about 40 minutes and 25 minutes of that is just letting it all simmer so the flavors concentrate and the sweet potatoes get soft. Likewise, it’s versatile. While my regular recipe calls for chick peas, spinach, and hot Italian sausage, substituting depending on what’s available in the pantry. For example switching different beans in for the garbanzo beans, kale or other greens for the spinach, or swapping the sausage for kielbasa have been past substitutions in our house.
- 1.25lbs of hot Italian sausage, pork or chicken
- 1 medium bag baby spinach
- 1 1/2 teaspoons cumin
- 1/2 teaspoon chili powder
- 1 1/2 teaspoons coriander
- 5 cloves of garlic, minced
- 1 large yellow onion, diced
- 1 tablespoon olive oil
- 2-3 large sweet potatoes, pealed and cut into 1 inch pieces
- kosher salt, to taste
- pepper, to taste
- red chili flakes, to taste
- 32 ounces chicken stock
- 14 ounce can of chick peas, drained and rinsed
In a dutch oven, heat the olive oil over medium high heat. When it begins to shimmer, add the sausage in batches, breaking apart and allowing to brown, drain on the paper towel, and set aside. Drain any excess oil, leaving one tablespoon, and add the onion along with some salt and pepper. Saute until the onions start to brown and then add the garlic, stirring constantly for about 30 seconds. When your kitchen starts to smell amazing, add the chick peas, cumin, coriander, and sweet potato, stirring occasionally for about five minutes.
At this point, add the chicken stock, chili powder, chili flakes, and half of the sausage, setting aside the other half to be added right before the soup is served. Bring to a boil and drop to a simmer for 25ish minutes until the sweet potatoes are tender. Take a taste and adjust the seasoning as needed. Pour in the spinach and cook just until wilted. Pull off the heat and add the rest of the sausage back in.
- The amount of spices noted in the recipe are often a starting point for me and I often add more before we actually eat. Depending on your personal taste and the freshness of your spices, you may need to do some adjusting. Older spices tend to lose their potency, while newer spices are likely stronger in taste and smell.