Sweet Potato and Veggie Sausage Soup
- Number of Servings: 8
Ingredients
2 tablespoons extra-virgin olive oil, divided1 package Tofuky Italian Sausage, cut crosswise into 1/4-inch-thick slices 2 medium onions, chopped2 large garlic cloves, minced2 pounds red-skinned sweet potatoes (yams; about 2 large), peeled, quartered lengthwise, cut crosswise into 1/4-inch-thick slices1 pound white-skinned potatoes, peeled, halved lengthwise, cut crosswise into 1/4-inch-thick slices6 cups Vegetable broth2 10-ounce bag fresh spinach
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 paper towels to drain. Add onions and garlic 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, mash some of potatoes in pot. Add browned sausage to soup. Stir in spinach and simmer just until wilted, about 5 minutes. Season with salt and pepper. Divide among bowls and serve.
Serving Size: makes 8 1-cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user DSH189.
Serving Size: makes 8 1-cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user DSH189.
Nutritional Info Amount Per Serving
- Calories: 259.0
- Total Fat: 10.3 g
- Cholesterol: 0.0 mg
- Sodium: 1,079.5 mg
- Total Carbs: 26.0 g
- Dietary Fiber: 7.6 g
- Protein: 18.0 g
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