Wednesday, February 15, 2012

Chicken Sausage, Sweet Potato & Greens Soup



We were all home sick today, and the rest seems to have done everyone good. The day definitely called for some soothing soup to cap it off. I wanted to make something a little different than the standard chicken, and really wanted to get some vegetables into the kids in the process. 

I had some fresh chicken sausage from Whole Foods that really added flavor to the soup, but any kind of protein would work here. I also stirred in some marinara sauce I had to use up, which added even more oomph. If you only have plain diced tomatoes you might need to tinker with the seasoning a little.

Chicken Sausage, Sweet Potato & Greens Soup

3 tbs. olive oil (divided)
1/2-1 lb. of chicken sausage, either cut into slices or removed from casing
1 large onion, chopped
2 minced garlic cloves
2 medium sweet potatoes, peeled and thinly sliced
6 cups organic chicken broth
14.5 oz can diced tomatoes, drained or 1 cup store-bought marinara sauce
4 cups total of baby spinach and kale, chopped small

Heat 2 tablespoons oil in heavy large pot over medium-high heat. Add sausage; cook until brown, stirring often, about 8 minutes.

Transfer sausage to a separate plate. Add onions and garlic to pot and cook until translucent, stirring often, about 5 minutes. Add sweet potatoes and cook until beginning to soften, stirring to prevent sticking.

Add broth and tomatoes; bring to boil, scraping up browned bits. Reduce heat to medium-low, cover, and simmer until potatoes are soft, stirring occasionally, about 20 minutes. Depending on how large you cut your sweet potatoes, you can mash them up a bit if desired. Add sausage back to pot.

Stir in greens and simmer just until wilted, about 5 minutes. Stir in remaining 1 tablespoon oil. Season to taste with salt and pepper.

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