SPICY SAUSAGE, SWEET POTATO SOUP
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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INGREDIENTS
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)
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)
DIRECTIONS
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
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
Cook Time – 6.5 Hours
***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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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
Peace Love and Low Carb says
I do leave the peel on, yes.
Tiara says
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!
Allison says
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.
Karen says
Can you freeze this soup? I was wondering if the sweet potatoes would get mushy. Sounds yummy!
Michelle says
Could I cook this on high for a shorter time period?
Crisa says
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! )