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Sweet Potato Sausage and Spinach Soup Recipe

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

Ingredients
  

  • 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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. Using potato masher or immersion blender, mash some of the potatoes in the pot.
  5. Add browned sausage to soup, stir in spinach and simmer just until wilted, about 3 minutes.
  6. Season with salt and pepper. Divide among bowls and top with a scoop of quinoa.

Notes

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.