Sweet Potato and Sausage Soup
This Sweet Potato and Sausage Soup is chock full of sweet potatoes, white potatoes, and chorizo, making it a ridiculously satisfying meal perfect for chilly evenings.
Print
Pin
Makes: 8 servings
Ingredients
- 3 Tbsp extra-virgin olive oil, divided
- 11 oz. cooked chorizo, cut into ¼" thick slices (can also use linguica)
- 2 cups chopped onions (from about 1 large onion)
- 1 Tbsp minced garlic (from about 3 cloves)
- 1 tsp chili powder
- ¼ tsp salt
- ¼ tsp pepper
- 2 lbs. sweet potatoes (about 2 large), peeled, quartered lengthwise, and cut into ¼" thick slices
- 1 lb. white potatoes (about 1 large), peeled, quartered lengthwise, and cut into ¼" thick slices
- 6 cups low-sodium chicken or vegetable broth
- 4 cups (6 oz.) baby spinach
Instructions
- Heat 2 Tbsp oil in a large heavy pot over medium-high heat. Add chorizo or linguica and cook until brown, frequently stirring for about 8 minutes. Transfer sausage to a paper towel lined plate to drain. Keep oil from the sausage in the pot.
- Add onions, garlic, chili powder, salt, and pepper to pot and cook until onion is transparent, for about 5 minutes.
- Add all of the potatoes and cook until they show signs of softening, stirring frequently, about 12 minutes.
- Add the broth and bring to a boil, making sure to scrape up any brown bits from the bottom of the pot. Reduce heat to medium-low, cover, and let simmer until the potatoes are soft, stirring occasionally, about 20 minutes. Using a potato masher, mash some of the potatoes in the pot.
- Add sausage to soup in pot. Stir in spinach and simmer just until wilted, about 5 minutes. Stir in remaining 1 Tbsp oil and season with more salt and pepper if needed.
Notes
- Recipe adapted from Smitten Kitchen and Bon Appetit.
Share a Photo of Your Finished Recipe!Mention @wearenotmartha and share a photo if you've made the recipe!