Autumn = Soup Curly Kale, Sweet Potato, Sausage Soup with Toscano Cheese


A warm, abundant soup that’s bound to bring people to the table

Autumn marks the transition from summer to winter. It is by far my most favourite time of year! It means layers and campfires. Turning leaves and long drives in the country. The air is crisp and cool and always builds an appetite. That’s why when I think about autumn, I think soup. Big, unctuous bowls of soup with crusty, homemade bread dripping with fresh salted butter. Soup is a delicious hobby that brings people together. This recipe is easily adapted to your tastes and involves staples that you likely have in your pantry. I made this simple soup years ago and it has gone through many variations since. I think this version is a keeper!

Yields 6

Curly Kale, Sweet Potato, Sausage Soup with Toscano Cheese


1/8 cup extra virgin olive oil
3 to 4 sausages*, casings removed and broken into small balls of sausage
1 large red onion, sliced thin
3 cloves garlic, minced
2 small sweet potatoes, peeled and small dice
6 cups broth*
1 large bunch kale*, stems removed and torn into small pieces or shredded fine (or your green of choice)
Toscano Cheese*, or cheese of your choice
Salt and freshly ground black pepper


  1. In a soup pot, heat olive oil over medium heat and add sausage. Cook about 4 minutes or until lightly browned. Remove and reserve sausage.
  2. Add onion and garlic to pot and cook until soft. Add sweet potatoes and stir to combine. Add stock and bring to a boil. Simmer until potatoes are tender then add the sausage. Add kale and simmer until wilted or brilliant green. Remove from heat and season to taste with salt and pepper.
  3. Divide into bowls and top with cheese. Serve immediately.

*I used Seed To Sausage Apple and Sage Pork sausage, chicken broth, kale and Monforte Toscano cheese. I firmly believe in using what you have, so substitute any sausage or keep it meat-free. Use any broth or water if you don’t have any on hand and season accordingly. Add in spinach, Swiss chard or your favourite green. Top it with any cheese or keep it lactose-free!

If you prefer a thicker soup you can purée all the ingredients except the sausage, kale and cheese!

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