One Pot Kale, Sweet Potato, and Sausage Soup

This Kale and Sweet Potato Soup is loaded with sausage and crispy bacon in a creamy garlic broth.

4.8 from 16 votes

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Prep Time: 10

Cook Time: 25

Total Time: 35

Servings: 6

Calories: 594kcal

Heat a dutch oven or other heavy bottomed pot over medium heat. Add the bacon pieces and cook until crisped, about 5 minutes. Remove with a slotted spatula or spoon and place on a paper towel to drain.
Add the onion and sausage to the pot, using your spatula to crumble the sausage. Cook until no pink remains, then drain the excess fat from the pot. Stir in the garlic and sweet potatoes. Sprinkle lightly with Kosher salt and black pepper.
Pour the chicken broth into the pot, increase the heat to high, and bring the mixture to a boil. Cook until the sweet potatoes are softened, 4-5 minutes.
Add the kale and cook until wilted, an additional 2-3 minutes. Reduce heat and stir in cream and red pepper flakes. Heat through and serve with crumbled bacon on top.

You can substitute half and half for the heavy cream to reduce the fat and calories, but the texture will be slightly less creamy.
White potatoes can be used instead of sweet potatoes for a classic Zuppa Toscano.
Substitute spinach or chard for the kale if you prefer.
Now that I’m feeding kiddos, I leave the red pepper flakes out of the soup and sprinkle them on individual portions instead. My kids can be extremely picky, but my five year old came around after a little coaxing. The 2 year old just picked out all the sausage, but ya know, you win some you lose some!

Course Soups & Stews

Cuisine American

Keyword italian sausage soup