This soup is so versatile that it works with whatever you have on hand. If you don't love chickpeas, use cannellini, black or kidney beans. Or, take them out altogether. If you don't like kale add swiss chard or spinach. Feel free to switch up the spices if you prefer something a bit tamer.

Recipe Summary

prep:
10 mins
cook:
25 mins
total:
35 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Drizzle olive oil in a large pot over medium heat. Add the diced onion and cook until onions release some moisture, about 5 minutes. Stir in garlic, sweet potato, sausage, and chickpeas. Add paprika, coriander, chipotle powder, cumin, and salt. Cook for another 5 minutes, stirring once or twice.

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  • Pour stock into the pot and bring to a simmer. Cook until sweet potato has softened, 10 to 15 minutes. Taste for seasoning; add more salt, if needed. Stir in the kale (or spinach) and cook for 1 minute until kale has wilted. Ladle into bowls and top with cheese, if using, and freshly ground pepper.

Nutrition Facts

1350 calories; protein 52.3g; carbohydrates 80.9g; fat 88.7g; cholesterol 186.7mg; sodium 3434.1mg. Full Nutrition
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Reviews (69)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/30/2017
I did few mods but this recipe is super versatile and has great base flavors which is why I think it deserves 5 starts. I used butternut squash instead of sweet potato and heaping tsp. of hot paprika and doubled cumin and left out the coriander because I didn't have any on hand and used real Parmesan cheese instead of goat or feta. As another user recommended I browned the sausage with the onions and garlic before adding in the squash and I think that adds a bit to texture and taste. Because I subbed squash I increased the simmer time from 15 to 20 min. Read More
(6)

Most helpful critical review

Rating: 3 stars
12/13/2019
good but I think we prefer the soup recipe that has cream in it. Used black beans and spinach but not as much hot spices. Read More
84 Ratings
  • 5 star values: 74
  • 4 star values: 8
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
05/29/2017
I did few mods but this recipe is super versatile and has great base flavors which is why I think it deserves 5 starts. I used butternut squash instead of sweet potato and heaping tsp. of hot paprika and doubled cumin and left out the coriander because I didn't have any on hand and used real Parmesan cheese instead of goat or feta. As another user recommended I browned the sausage with the onions and garlic before adding in the squash and I think that adds a bit to texture and taste. Because I subbed squash I increased the simmer time from 15 to 20 min. Read More
(6)
Rating: 5 stars
01/11/2016
I made this just as the recipe called for, and it was very tasty! I always try the recipe "as written" initially when it's new to us. Very flavorful and next time will add an additional can of beans, as they get lost in the soup! My entire family loved it and will be adding it to our menu. Next time I'll post additions we made! Also, thought I had Feta Cheese, but didn't so grated Pepper Jack on top! Delicious!! Read More
(6)
Rating: 4 stars
03/18/2016
Smokey Sausage Kale Sweet Potato Soup Haiku: "Really tasty soup. Subbed in spinach for the kale, kept the rest the same." I could nudge this up to 5 stars (whole family really loved it, and the leftovers were divine as well) but I think that a chorizo or andouille sausage would've given it just that extra bit of kick that it needed. Otherwise, w/ a hunk of baguette soaking in your bowl - yum. Read More
(5)
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Rating: 5 stars
11/06/2018
Sweet potatoes, onion and kale (lots of it more like 4-5 cups) from our garden. I bought 4 sweet Italian and 2 hot sausage. cut them into pieces with my kitchen scissors and sautéed. I used 3 cans of chic peas (also known as garbanzo beans. The spices suggested truly enhanced the broth so don't dismiss this. Read More
(4)
Rating: 5 stars
01/08/2017
Loved this recipe! I doubled the amount of sweet potatoes to make it a little chunkier, used Andouille sausage for a spicier kick, and substituted cumin for the coriander (only because I was out), and everyone who tried it loved it! We'll make it again for sure!!! Read More
(4)
Rating: 5 stars
10/27/2015
I had a soup similar to this at a local winery and wanted to make it at home. Hubby liked the feta cheese; it was good like that but I think I preferred without. I did not add any chick peas. I used Cajun-style Andouille sausage. It was spicy and we loved it! Read More
(3)
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Rating: 5 stars
04/15/2015
Yummmmmm! Made this soup the other day & it is delicious! Only change i made was that I used al Fresco spinach feta chicken sausage & threw in some mushrooms i had hanging around. Read More
(1)
Rating: 5 stars
10/20/2015
This was delicious and I will definitely be making it again. You can do lots of things to change this up a little bit too. I was short a cup of stock but it still turned out great. Read More
(1)
Rating: 5 stars
09/13/2016
I had to omit the garlic due to being married to a vampire but otherwise I made this exactly as written and it is delicious! Read More
(1)
Rating: 3 stars
12/13/2019
good but I think we prefer the soup recipe that has cream in it. Used black beans and spinach but not as much hot spices. Read More
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