Sausage & Sweet Potato Soup with Spinach
Tasty and packed with veggies and nutritious bone broth, this sausage & sweet potato soup with spinach is sure to become a family favorite at your house.
A freezer full of pork
We raised pigs for the first time this year, which means we now have a freezer full of bacon and sausage. When I say full, I really mean it: one entire upright freezer is packed with pork.
A freezer full of pork seems like plenty of meat for one year, but I’m curious to see how long it will last my family of five. Every day I feed three growing boys who seem to be in perpetual motion and let me tell you, they eat their way through a lot of meat.
Our ample supply of sausage inspired me to find new ways to use it, and this sausage & sweet potato soup with spinach tops the list of winning recipes.
If you don’t happen to have access to your own homegrown sausage, I encourage you to search out a local farmer who raises pastured pork. Acorn finished is a definite plus!
Homegrown is best
The recipe is super simple and the more fresh, homemade ingredients you can use, the better. I definitely recommend homemade bone broth, and I love to add my own dried herbs from the garden.
I came across a great cooking quote recently about how fresh, flavorful ingredients do not require fancy preparation. Just a few simple but good quality ingredients combined with simple cooking methods can produce delicious results.
Since I can’t track down that exact quote, here’s a good one about soup from Animal, Vegetable, Miracle by Barbara Kingsolver.
“When I’m in a blue mood, I head for the kitchen. I turn the pages of my favorite cookbooks, summoning the prospective joyful noise of a shared meal. I stand over a bubbling soup, close my eyes, and inhale. From the ground up, everything about nourishment steadies my soul.” –Barbara Kingsolver
Do you ever feel sad to finish a book because you wanted it to keep on going? That’s how I felt after reading this delightful true story about one family’s year of eating (and growing) mostly local foods. Highly recommend.
So there you go, and this sausage & sweet potato soup with spinach is an excellent choice of nourishment to steady your soul.
Also, most any greens should work well in this recipe: spinach, kale, chard, beet greens, or whatever you have on hand.
Pro tip: Freeze fresh greens during the growing season for use throughout the winter months.Print
Simple ingredients with amazing flavor. Feel free to use any greens you have on hand: spinach, kale, chard, beet greens, etc.
- 1 lb bulk sausage
- 1 TB Italian seasoning (or 1 tsp basil, 1 tsp parsley, 1/2 tsp oregano, 1/2 tsp rosemary, and 1/4 tsp thyme)
- 1 large onion, chopped (about 1 cup)
- 1 tsp unrefined sea salt
- 1/2 tsp ground black pepper
- 4 garlic cloves, minced
- 2 large sweet potatoes, chopped (2–3 cups)
- 4–5 cups homemade chicken broth
- 1 bay leaf
- 1–2 cups spinach leaves
- Brown sausage in a large pot, breaking up clumps. I prefer my cast iron dutch oven for this recipe.
- When the sausage is almost cooked through, add Italian seasoning.
- Stir to combine and cook sausage until traces of pink are gone.
- Add chopped onion and cook about 5 minutes, until onions are tender.
- Add salt, pepper, and garlic. Stir well and cook about 30 seconds.
- Add sweet potatoes, broth, and bay leaf, and stir well.
- Bring to a boil, then reduce heat to low and simmer for 20-30 minutes until potatoes are tender.
- Just before serving, remove bay leaf and toss in the spinach. Stir well.
- Serve with almond flour biscuits or onion nut dehydrator crackers.
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