It’s cold and rainy here. The kind of day where all you want to make or eat is soup. This particular soup has been a favorite for years in our home and I shared it here a long time ago, but it’s so good that it really begs revival.
I love hearty and flavorful soups and this one meets both of those requirements. It is also one that is even better the next day! The original recipe says to cut the sausage into rounds, but I cut it lengthwise and then crosswise to make half-rounds because I like to have a spoonful that has a little bit of everything each time! It’s also really gorgeous. Gorgeous soup that is delicious….winner winner chicken dinner!
The cook times on this are pretty exact too which is nice. You can serve it up in less than an hour from when you start it. I’d recommend doing all the prep work earlier in the day though because chopping everything takes about as long as cooking it all.
And now, I give you…the recipe!
SWEET POTATO CHORIZO SOUP with fresh spinach
- 3 tablespoons extra-virgin olive oil, divided
- 1 10- to 11-ounce fully cooked smoked Portuguese linguiça sausage or chorizo sausage, cut in half lengthwise and then crosswise into 1/4-inch-thick slices
- 2 medium onions, chopped
- 2 large garlic cloves, minced
- 2 pounds red-skinned sweet potatoes (yams; about 2 large), peeled, quartered lengthwise, cut crosswise into 1/4-inch-thick slices
- 1 pound white-skinned potatoes, peeled, halved lengthwise, cut crosswise into 1/4-inch-thick slices
- 6 cups low-salt chicken broth
- 9-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. Stir in remaining 1 tablespoon oil. Season with salt and pepper. Divide among bowls and serve.
And for fun, here’s a cute 5×7 recipe card PDF that you can print out! Enjoy!