Sweet Potato Sausage and Spinach Soup Recipe

A hearty winter soup with sweet potatoes, sausage, and quinoa.
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Prep Time 25 mins
Cook Time 20 mins
Total Time 45 mins
Course Main Course, Soup
Cuisine American
Servings 6 servings


  • 1 cup quinoa
  • 2 tablespoons extra-virgin olive oil
  • 10 ounces fully cooked chicken sausage* cut into 1/4-inch-thick slices (omit for vegan version)
  • 2 medium onions, chopped
  • 2 large garlic cloves, minced
  • 1 cayenne pepper, chopped (optional- if you like more spice)
  • 2 pounds red-skinned sweet potatoes (yams), (2 large or 3 small), peeled and cubed
  • 1 pound white-skinned potatoes, (1 large or 2 small), peeled and cubed
  • 6 cups chicken broth or vegetable broth
  • 9 ounces bag fresh spinach


  • Cook quinoa in 1 3/4 cups of water by bringing to a boil and then simmering for 15-20 minutes until water is absorbed. Set aside.
  • Heat 2 tablespoons oil in large pot over medium-high heat. Add sausage; cook to just brown the pre-cooked meat. Transfer sausage to a plate lined with paper towels to drain.
  • Pour off a bit of the oil Add onions, garlic, and cayenne to pot and cook until translucent, stirring often, about 5 minutes. Add all potatoes and cook until beginning to soften, stirring often, about 12 minutes. Add broth; bring to boil, scraping up browned bits. Reduce heat to medium-low, cover, and simmer until potatoes are soft, stirring occasionally, about 20 minutes.
  • Using potato masher or immersion blender, mash some of the potatoes in the pot.
  • Add browned sausage to soup, stir in spinach and simmer just until wilted, about 3 minutes.
  • Season with salt and pepper. Divide among bowls and top with a scoop of quinoa.


Use whatever sausage you like best but if it's not already cooked when you buy it then go ahead and cook it before starting the soup.
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