Sausage, Kale & Sweet Potato Soup


Hearty & Comforting

All the flavors of fall and winter rolled into one delicious soup. Fennel provides a light, sweet flavoring to this hearty sausage and kale filled soup.

  • SERVES: 8


  1. In a 6-7 qt slow cooker, add the sweet potatoes. Break the turkey sausage into small pieces and add to the slow cooker. Add the onion, garlic, chickpeas and kale.
  2. Meanwhile, fill the kettle to the 1 L marking with water, put the kettle on the stand and brew.
  3. In a large pitcher, add the tea bags and pour the hot water over the top. Steep for 5-10 minutes (or according to tea instructions). Remove the tea bags.
  4. Pour the tea in the slow cooker and add the salt, pepper, fennel seeds and basil. Stir to combine all ingredients.
  5. Lay the bay leaves on top and place the lid on the slow cooker. Cook on HIGH for 3 hours until sweet potatoes are soft and sausage is cooked through.
  6. Add the heavy cream and stir to incorporate. Cook for an additional 10 minutes on HIGH to warm the cream.
  7. Serve with a side of toasted bread for dipping.

Ingredients List

  • 2 medium sweet potatoes, peeled & diced
  • 3 Italian turkey sausages, casings removed
  • ½ large onion, diced
  • 3 Tbsp. minced garlic
  • 1 (15 oz) can chickpeas, drained & rinsed
  • 6 cups loosely packed kale
  • Water
  • 4 fennel tea bags
  • 1 ¼ cup low sodium chicken stock
  • 1 tsp. salt
  • ½ tsp. pepper
  • 2 tsp. fennel seeds
  • 2 tsp. dried basil
  • 2-3 bay leaves
  • ½ cup heavy cream