Sausage,Spinach & Sweet Potato Soup

IT is a beautiful day here in Arizona and we are preparing to leave for a party where there will be a tremendous amount of food to consume during Super Bowl. To allow our clothes to be a little loose so we won’t have to unzip our pants during the party, we ate soup for several dinners this week, hoping to loose a pound of two. This was one of the soups which I had found in a Taste of Home magazine and decided to try. I can testify that this recipe will stay in my stack of “favs” for a long time. Not only was it simple, but it was delicious.

Because we live in an area which does not have an immediately supply of black eye peas, I substituted Am’s Organic Lentil Vegetable soup. Before you get excited and think, “oh my gosh, she has finally done it, she has realized that if she wants to live past 70, she had better get with the program and go organic and quit having chocolate cream pie for dessert every night.” No, it was just the only bean soup I could find on the shelf that wasn’t black beans, pork and bean or pinto bean soup. So don’t get excited and start sending me packets of organic veggies to plant. Just not going to happen besides, I already have my chocolate cream pie piled high with whipped cream ready for dessert tonight.


2 links of sweet Italian sausage, taken out of casing

1 medium sweet potato, peeled and cubed

1 medium sweet onion, diced

1/2 medium green or red bell pepper, seeded

1 small can of tomato sauce or the regular size can of diced tomatoes

1 can (15 1/2 oz) black-eyed peas, rinsed and drained (( substitute Amy’s and did not drain them, but used the whole can, juice and all)

2 cans reduced sodium beef broth (here once again, I used 2 beef bouillon cubes and 2 cups water because I didn’t have any beef broth in the house)

2 cups chopped fresh spinach

1/2 package cheese tortellini

Garlic cloves, salt, pepper, and a about 1 teas Italian Seasoning to taste.

Add the Italian sausage to a big Dutch oven which has been sprayed with Pam and crumble and cook until no longer pink. Add the rest of the ingredients except the spinach. I added more water while soup was cooking to give it more broth. Cook for about 2-3 hours over low heat until sweet potato and other vegetables are tender. The last 30 minutes of cooking, add the chopped spinach and the cheese tortellini . Cover and cook until spinach is wilted and tender and tortellini is done ( it floats when it is done)

Serve with hot crust Italian garlic bread.

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