Kielbasa Sausage, Sweet Potato and Spinach Soup

Kielbasa Sausage, Sweet Potato and Spinach Soup

  • 2 tablespoons olive oil
  • 1/2 sweet yellow onion, diced
  • 1 stalk celery, diced
  • 1/2 lean turkey Kielbasa sausage, cut into bite-sized chunks
  • 1 teaspoon minced garlic
  • 4-5 cups fat free, low-sodium chicken broth (or 1 cup homemade chicken stock, plus 3-4 cups water)
  • 1 can (14.5 ounces) diced tomatoes in garlic, basil and oregano
  • 2 large sweet potatoes, peeled and cut into bite-sized chunks
  • 1 bay leaf
  • 1 teaspoon dried basil or Italian seasoning
  • 1 teaspoon dried tarragon
  • salt and pepper
  • 4-5 cups fresh baby spinach leaves


In a large stock pot, heat the olive oil over medium heat.  Add the onion, celery and sausage, and a pinch of salt, and cook for about 10 minutes, until vegetables are softened and sausage is slightly browned.  Add the garlic and cook for 1 minute.

Add the chicken broth, and scrape up any browned bits from the bottom of the pan.  Add the tomatoes, sweet potatoes, bay leaf and seasonings.  Bring to a boil, then reduce heat to medium low and simmer, uncovered until the potatoes are very tender, about 30 minutes.  Adjust the seasoning if needed.

Add the spinach to the pot, cover with a lid, and leave to steam for 5 minutes.  Stir the spinach into the soup and serve.

Yields about 6 servings.