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.
Servings: 6
Ingredients
- 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
Instructions
- 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.
Notes
- 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.
Nutrition
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
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