Sausage and Sweet Potato Soup
This Italian sausage and sweet potato soup recipe is hearty and so simple to make! It has melt-in-your-mouth vegetables, flavorful sausage, and an irresistible broth.
Prep Time15 minutes mins
Cook Time30 minutes mins
Total Time45 minutes mins
Course: Soup
Cuisine: American
Keyword: sausage and sweet potato soup
Servings: 6
- 16 ounces Italian sausage
- 1/2 medium onion chopped
- 2 cloves garlic minced
- 4 cups chicken broth
- 2 cups water
- 1 red bell pepper chopped
- 2 sticks celery chopped
- 1.5 pounds sweet potatoes peeled & diced
- Salt & pepper to taste
In a soup pot, cook the sausage meat over medium-high heat, breaking it up with your spoon as you go along, for 5-6 minutes.
Add the onion and garlic to the pot and continue cooking for another 5 minutes. If there's a lot of excess fat, spoon most of it out.
Stir in the broth, water, red bell pepper, celery, and sweet potatoes. Increase the heat to high and bring the soup to a boil.
Once it's boiling, reduce the heat so it's simmering, and cover the pot with the lid slightly ajar. Cook for 15-20 minutes or until the sweet potatoes have softened.
Season with salt & pepper as needed and serve immediately.
- Anything in the 16 oz/1 pound ballpark will work for the sausage. Here in Canada, I buy a 5-pack of Johnsonville's mild Italian sausages that's 500g/17.6 oz and take the meat out of the casings.
- I used 3 smallish sweet potatoes. Since sweet potato sizes vary so much and are so subjective, it's easiest to just use the scales at the grocery store and weigh them.
Calories: 376kcal | Carbohydrates: 26g | Protein: 14g | Fat: 24g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Cholesterol: 61mg | Sodium: 1211mg | Potassium: 654mg | Fiber: 4g | Sugar: 6g | Vitamin A: 16156IU | Vitamin C: 6mg | Calcium: 66mg | Iron: 2mg