Sweet Potato Sausage And Spinach Soup Recipe
This hearty and flavorful one-pot meal brings a medley of colorful and nutritious ingredients together in a comforting and satisfying dish. The sweet and savory flavors of the sautéed sausage, hearty potatoes, and vibrant spinach are beautifully complemented by the nutty quinoa topping. Enjoy a nourishing bowl of this delicious meal on a cozy night in.
— Constant Cookbook
Ingredients
- 1 cup of quinoa
- 2 tablespoons extra-virgin olive oil
- 1 10- to 11-ounce fully cooked chicken sausage cut crosswise into 1/4-inch-thick slices* (omit for vegan version)
- 2 medium onions, chopped
- 2 large garlic cloves, minced
- 1 cayenne pepper, chopped (optional- if you like more spice)
- 2 pounds (2 large or 3 small) red-skinned sweet potatoes (yams), peeled, quartered lengthwise, cut crosswise into 1/4-inch-thick slices
- 1 pound (1 large or 2 small) white-skinned potatoes, peeled, halved lengthwise, cut crosswise into 1/4-inch-thick slices
- 6 cups low-salt chicken broth or vegetable broth
- 1 9-ounce bag fresh spinach
Instructions
- Cook quinoa in 1 3/4 cups of water by bringing to a boil and then simmering for 15-20 minutes until water is absorbed. Set aside.
- Heat 2 tablespoons oil in large pot over medium-high heat. Add sausage; cook to just brown the pre-cooked meat. Transfer sausage to a plate lined with paper towels to drain.
- Pour off a bit of the oil Add onions, garlic, and cayenne to pot and cook until translucent, stirring often, about 5 minutes. Add all potatoes and cook until beginning to soften, stirring often, about 12 minutes. Add broth; bring to boil, scraping up browned bits. Reduce heat to medium-low, cover, and simmer until potatoes are soft, stirring occasionally, about 20 minutes.
- Using potato masher or immersion blender, mash some of the potatoes in the pot.
- Add browned sausage to soup, stir in spinach and simmer just until wilted, about 3 minutes.
- Season with salt and pepper. Divide among bowls and top with a scoop of quinoa.
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