Spicy Sausage, Sweet Potato Soup – Low Carb, Gluten Free, Paleo

The pictures simply cannot do this soup justice.  I know it looks rather unappealing, but I promise you it tastes amazing.  Sausage and sweet potato is becoming one of my favorite combinations.  I love the savory taste of the sausage, combined with the sweet flavor of the sweet potatoes.  This is a great soup to make ahead of time and freeze for later.  I recommend reheating it on the stove top.
2 Tbs. Olive Oil
2 Tbs. Garlic – Minced
1 Medium Onion – Diced
1 lb. Hot Italian Sausage – Casings Removed
1 lb. Sweet Potato – Cubed
6 oz. Cremini Mushrooms – Quartered
6 Cups Chicken Stock
1 Tbs. Garlic Salt
1 tsp. Black Pepper
6 oz. Fresh Baby Spinach Leaves
(2 Tbs. Peace and Love)
Heat slow cooker on low setting.In a large sauté pan over medium heat, add olive oil, garlic and onions.  Cook until onions are translucent and soft.   Add the sausage to the pan and cook until the sausage is browned.While the sausage is browning, add sweet potato, mushrooms, chicken stock, garlic salt and pepper to the slow cooker.

Once the sausage is browned, drain any excess grease from the pan and add to slow cooker.

Cover and cook on low for 6 hours.

Stir spinach leaves into slow cooker and cook for an additional 30 minutes.

Servings: 16

1 Serving: 1 Cup
Calories: 138
Carbs:  8.5 net g
Fat: 9 g
Protein: 6.5 g
Prep Time – 30 Minutes
Cook Time – 6.5 Hours

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***Please note that nutritional information listed on this page is an estimation based on the products I used. Ingredients and nutritional information can vary greatly between brands. Always be sure to read labels***

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  1. Cris says

    pictures looks like you did not peel the sweet potato…did you leave the skin on?
    thanks…looking forward to trying this recipe

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