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Sausage Sweet Potato Soup Recipe
Ash Tyrrell

Sausage Sweet Potato Soup Recipe

I started making this sausage sweet potato soup on a random Tuesday when my fridge had nothing but a pack of sausage and a few lonely sweet potatoes sitting in the pantry. One pot, barely any chopping, and forty-five minutes later, I had a dinner my whole family actually fought over.
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Prep Time 15 minutes
Cook Time 30 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 1 pound Italian sausage — mild works best here but swap in hot sausage if you like a kick
  • ½ medium onion chopped — builds the savory base flavor for the broth
  • 2 cloves garlic minced — adds depth, don't skip it even if you're short on time
  • 4 cups chicken broth — use low-sodium so you can control the saltiness later
  • 2 cups water — helps stretch the broth without watering down the flavor
  • 1 red bell pepper chopped — brings color and a subtle sweetness to the pot
  • 2 celery stalks chopped — adds crunch and a little herbal note to the broth
  • 1 ½ pounds sweet potatoes peeled and diced — the real star, so dice them evenly for even cooking
  • Salt and pepper to taste — always season at the end once the flavors have come together

Method
 

  1. Add your Italian sausage to a large soup pot over medium-high heat. Break it apart with your spoon as it cooks, letting it get nicely browned all over. This should take about five to six minutes total.
  2. Toss in your chopped onion and minced garlic right into the same pot with the sausage. Cook for another five minutes, stirring occasionally, until the onion turns soft and translucent. Drain off any excess fat if there's a lot sitting in the pot.
  3. Pour in your chicken broth and water, then add the bell pepper, celery, and diced sweet potatoes. Give everything a good stir so the vegetables are evenly distributed through the liquid before you turn up the heat.
  4. Bring the pot to a boil over high heat, then reduce it down to a simmer. Cover with the lid slightly ajar and let everything cook for fifteen to twenty minutes, until the sweet potatoes turn fork-tender.
  5. Taste your soup and add salt and pepper as needed, since the sausage and broth bring different amounts of saltiness depending on the brand. Ladle it into bowls while it's hot and serve right away.

Notes

  • I always weigh my sweet potatoes at the store since sizes vary so much, and it keeps my proportions consistent.
  • I like to leave the lid slightly open while simmering so the broth doesn't get watered down from condensation.
  • I never skip draining excess sausage fat, since too much left in the pot makes the broth greasy instead of rich.
  • I sometimes stir in a handful of spinach or kale in the last few minutes for extra color and nutrients.
  • I always taste before adding salt, because different sausage brands bring wildly different sodium levels.