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    Home » Recipes » Appetizer Recipes

    Published: Dec 26, 2013 · Last Updated: Dec 28, 2019 by Kyndra Holley

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

    This post may contain affiliate links

    Jump to Recipe·Print Recipe·Leave a Review
    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.

    Check out some of my other favorite low carb soups and stews recipes:

    • Vegetable Beef Quinoa Soup
    • Hearty Slow Cooker Beef Stew
    • Chicken Fajita Soup
    • Lentil and Italian Sausage Soup
    • Low Carb Kickin' Chili
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    Spicy Sausage, Sweet Potato Soup - Low Carb, Gluten Free, Paleo


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    • Author: Kyndra Holley
    • Total Time: 6 hours 10 minutes
    • Yield: 12 cups
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    Description


    Ingredients

    • 2 tablespoons olive oil
    • 4 cloves garlic, minced
    • 1 medium onion, diced
    • 1 pound hot Italian sausage - casings removed
    • 1 pound sweet potato, cubed
    • 6 ounces mushrooms, quartered
    • 6 cups chicken stock
    • 1 tablespoon sea salt
    • 1 teaspoon ground black pepper
    • 6 ounces fresh baby spinach or kale


    Instructions

    1. Heat the slow cooker on the low setting.
    2. To a large skillet, over medium heat, add the garlic and onions and sauce until the onions are translucent and soft.
    3. Add the sausage to the pan and cook until it is browned. While the sausage is cooking, add the sweet potato, mushrooms, chicken stock, salt and pepper to the slow cooker.
    4. Once the sausage is browned, drain the excess grease from the pan and add to the stow cooker.
    5. Cover and cook on low for 6 hours.
    6. Stir the spinach into the soup and cook for an additional 30 minutes.
    • Prep Time: 10 minutes
    • Cook Time: 6 hours

    Did you make this recipe?

    Tag @kyndraholley on Instagram and hashtag it #peaceloveandlowcarb

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    Reader Interactions

    Comments

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    1. Crisa says

      November 12, 2018 at 10:34 pm

      I’m in love.
      I made this to take for lunch for my work week. I used kale instead of spinach (BC I think kale holds its texture better) and Chorizo BC it was on sale.
      This is an insta-favorite! (And doesn’t smell up the work lunch room when reheating! )

      Reply
    2. Michelle says

      January 13, 2016 at 9:39 am

      Could I cook this on high for a shorter time period?

      Reply
    3. Karen says

      December 20, 2015 at 8:32 am

      Can you freeze this soup? I was wondering if the sweet potatoes would get mushy. Sounds yummy!

      Reply
    4. Allison says

      December 03, 2015 at 7:59 pm

      Oh my yes. I give this the highest marks for everything. Yum City! I didn't get started early enough to do the slow cooker. No worries. 6 hours in a slow cooker equals 1.5 hours in a dutch oven at 325 degrees. Perfect. We did shred a little Asiago on top. I did a white sweet potato because that is what I had. Kind of a Zuppa Tuscona. Really great. Thanks for the recipe.

      Reply
    5. Tiara says

      December 01, 2015 at 8:07 pm

      I made this recipe but doubled it because I'm meal prepping for two, and we each wanted to eat two cups of this instead of one as the suggested serving size. I substituted kale for the spinach because that's what I had in the fridge already, and use pork sausage because it was on sale for 25 cents per pound at my local grocery store (I know CRAZY)! I also substituted baby bellas for the Cremini. Anyway, the soup turned out amazing! I love the sweet and spicy paring. I will definitely be making this again! It was inexpensive, filling, and totally low calorie! Thank you for posting this!

      Reply
    6. Cris says

      February 21, 2014 at 5:05 am

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

      Reply
      • Peace Love and Low Carb says

        February 21, 2014 at 10:14 am

        I do leave the peel on, yes.

        Reply

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    About Kyndra


    Kyndra
    Hey there! Welcome to my site! I am Kyndra Holley - International Best Selling Cookbook Author, and the face behind this blog. I am an avid lover of all things low carb, keto and gluten free. I focus on real, whole food ingredients that you can find at your local grocer. Read more about Peace Love and Low Carb...

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