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Sausage & Sweet Potato Soup with Spinach | Roots & Boots

Sausage & Sweet Potato Soup with Spinach

  • Author: Roots & Boots
  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Total Time: 45 mins


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 (23 cups)
  • 45 cups homemade chicken broth
  • 1 bay leaf
  • 12 cups spinach leaves


  1. Brown sausage in a large pot, breaking up clumps. I prefer my cast iron dutch oven for this recipe.
  2. When the sausage is almost cooked through, add Italian seasoning.
  3. Stir to combine and cook sausage until traces of pink are gone.
  4. Add chopped onion and cook about 5 minutes, until onions are tender.
  5. Add salt, pepper, and garlic. Stir well and cook about 30 seconds.
  6. Add sweet potatoes, broth, and bay leaf, and stir well.
  7. Bring to a boil, then reduce heat to low and simmer for 20-30 minutes until potatoes are tender.
  8. Just before serving, remove bay leaf and toss in the spinach. Stir well.
  9. Serve with almond flour biscuits or onion nut dehydrator crackers.

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