sweet potato and sausage soup

Servings: 16

Prep Time: 15 minutes

Cook Time: 45 minutes


3 tbsp. olive oil

**¾ lb. italian sausage, casing removed

**1 onion, chopped

**1 tbsp. garlic, minced

**2 lb. sweet potatoes, peeled and cubed

**1 lb red potatoes, cubed

**7 cups chicken broth

**10 oz. baby spinach

Salt to taste

Crushed chilies optional


  1. Heat 2 tbsp. of olive oil over medium heat in a large stockpot. Add sausage, stirring often to break it up; cook until brown.

  2. With a slotted spoon, transfer sausage to a bowl. Add remaining olive oil to the same pot with the onion and garlic; cook for 5 minutes.

  3. Add all of the potatoes and cook for 12 minutes.

  4. Add broth, bring to a boil. Reduce heat and simmer for 15 minutes.

  5. Mash potatoes lightly, cooking for an additional 5 minutes. Add sausage back to pot and stir in spinach until just wilted. Season to taste with salt and crushed chilies.

Nutrition (per serving)

149 calories; 7 g fat(2 g sat); 2 g fiber; 17 g carbohydrates; 6 g protein; 46 mcg folate; 7 mg cholesterol; 3 g sugars; 386 IU vitamin A; 12 mg vitamin C; 43 mg calcium; 1 mg iron; 225 mg sodium; 503 mg potassium

Recipe from Lindsay-Rae Bean, Dietetic Intern