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Slow Cooker (or Instant Pot) Sausage, Kale, and Sweet Potato Soup

Let your Slow Cooker or Instant Pot do all the work for you in this flavorful Sausage, Kale and Sweet Potato Soup packed with veggies, fresh herbs, sausage, and a flavorful broth with white wine! So easy with very little prep time.

Course Soup
Keyword Dairy-Free, gluten-free, Paleo, Whole30
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6 servings
Calories 278 kcal
Author Amy Rains

Ingredients

  • 2 tbsp olive oil
  • 1 lb ground turkey or pork sausage
  • 1 medium white onion chopped
  • 3 cloves garlic minced
  • 2 large sweet potatoes skinned and chopped
  • 10 oz sliced mushrooms
  • 5 cups chicken broth
  • 1 cup dry white wine*
  • 2 tbsp apple cider vinegar
  • 1 tbsp dried basil
  • 1 tsp sea salt plus extra to taste
  • 1/2 tsp fresh ground pepper
  • 3 cups roughly chopped kale
  • 2 tbsp freshly chopped thyme optional

Instructions

  1. For the Instant Pot:
  2. Select the saute function on your instant pot. Let it heat up (about 2 minutes). Add olive oil to coat the pot, and toss in ground sausage. Cook until almost cooked through, about 5 minutes. Add onion and garlic. Cook for another 3-4 minutes.
  3. Add sweet potatoes, mushrooms, chicken broth, wine, vinegar, dried basil, salt, and pepper. Secure the lid.
  4. Select manual and cook at high pressure for 8 minutes. Select cancel and use a quick release.
  5. Open lid and add kale. Let cook with lid open for another 3-4 minutes, or until kale is softened but not wilted. Add additional salt if needed. Garnish with fresh thyme and serve.
  6. For the Slow Cooker:
  7. Heat up a large skillet to medium high heat. Coat your pan with olive oil and add sausage. Cook for 5 minutes, then add in onion and garlic and cook another 3-4 minutes.
  8. Place sausage mixture in your slow cooker. Add sweet potatoes, mushrooms, chicken broth, white wine, vinegar, basil, salt, and pepper.
  9. Set your slow cooker to low and cook for 4 hours.
  10. At the end of 4 hours, add kale and stir. Let cook for another 10-15 minutes, or until kale has softened.
  11. Serve hot with fresh thyme.

Recipe Notes

*For a Whole30 approved soup, use 3/4 cup additional chicken stock with 1/4 cup white wine vinegar in place of the white wine.

Nutrition Facts
Slow Cooker (or Instant Pot) Sausage, Kale, and Sweet Potato Soup
Amount Per Serving
Calories 278 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 2g13%
Cholesterol 56mg19%
Sodium 1595mg69%
Potassium 900mg26%
Carbohydrates 18g6%
Fiber 2g8%
Sugar 3g3%
Protein 19g38%
Vitamin A 9660IU193%
Vitamin C 63.3mg77%
Calcium 117mg12%
Iron 3.1mg17%
* Percent Daily Values are based on a 2000 calorie diet.