Print

Sausage And Sweet Potato Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This sausage and sweet potato soup is a savory and wholesome dish with the natural sweetness of sweet potatoes, balanced by flavorful sausage and spices like paprika and cumin. With added vegetables like carrots, celery, and onions, this soup is nutritious and filling. The optional addition of spinach or kale and toppings like sour cream or Greek yogurt bring extra layers of flavor. Perfect for chilly days or as a comforting family dinner.

Ingredients

Scale
  • 1 lb (450g) sausage (Italian, spicy, or smoked)
  • 2 large sweet potatoes, peeled and diced
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 2 celery stalks, chopped
  • 2 large carrots, peeled and chopped
  • 1 (14.5 oz) can diced tomatoes (with juices)
  • 4 cups chicken broth (or vegetable broth)
  • 1 tablespoon olive oil
  • 1 teaspoon paprika
  • 1/2 teaspoon cumin
  • 1/2 teaspoon dried thyme
  • 1 bay leaf
  • Salt and pepper to taste
  • 2 cups spinach or kale (optional)
  • 1/4 cup fresh parsley, chopped (optional)
  • Crushed red pepper flakes (optional)
  • Sour cream or Greek yogurt (optional topping)

Instructions

  • Heat olive oil in a large pot over medium heat. Add sausage, breaking it apart, and cook until browned.
  • Add onion, garlic, celery, and carrots. Sautรฉ until vegetables soften (about 5-7 minutes).
  • Stir in paprika, cumin, thyme, salt, and pepper. Cook for another minute until fragrant.
  • Add diced sweet potatoes, diced tomatoes, chicken broth, and bay leaf. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until sweet potatoes are tender.
  • Stir in spinach or kale (if using) and cook until wilted. Remove the bay leaf before serving.
  • Garnish with fresh parsley and optional toppings like sour cream or Greek yogurt.

Notes

  • For a vegetarian version, use plant-based sausage and vegetable broth.
  • Adjust seasoning or spice level by adding more paprika or red pepper flakes for heat.
  • The soup can be made ahead and stored for up to 3 days in the fridge.

Nutrition