Description
A hearty and comforting sausage and sweet potato soup featuring Italian sausage, vibrant red bell peppers, and tender sweet potatoes, simmered in a flavorful chicken broth base. Perfect for a cozy meal, this soup balances savory and sweet flavors in every bite.
Ingredients
Scale
Meat
- 16 ounces Italian sausage
Vegetables
- 1/2 medium onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 2 sticks celery, chopped
- 1.5 pounds sweet potatoes, peeled and diced
Liquids & Seasoning
- 4 cups chicken broth
- 2 cups water
- Salt and pepper, to taste
Instructions
- Cook the Sausage: In a large soup pot, heat over medium-high and add the Italian sausage, breaking it up with a spoon as it cooks. Cook for 5 to 6 minutes until browned and fully cooked through.
- Sauté Aromatics: Add the chopped onion and minced garlic to the pot with the sausage. Continue cooking, stirring occasionally, for an additional 5 minutes. If there is excess fat rendered from the sausage, carefully spoon out most of it to reduce greasiness.
- Add Vegetables and Liquids: Stir in the chicken broth, water, chopped red bell pepper, chopped celery, and diced sweet potatoes. Increase the heat to high and bring the mixture to a rolling boil.
- Simmer the Soup: Once boiling, reduce the heat to simmer and cover the pot with the lid slightly ajar to allow steam to escape. Let the soup cook for 15 to 20 minutes, or until the sweet potatoes are tender when pierced with a fork.
- Season and Serve: Taste the soup and season with salt and pepper as desired. Serve the soup hot for a delicious and warming meal.
Notes
- Remove excess sausage fat if you prefer a less greasy soup.
- Sweet potatoes should be diced evenly to ensure they cook uniformly.
- For added heat, consider adding a pinch of red pepper flakes during the sauté step.
- Leftover soup can be refrigerated for up to 3 days or frozen for longer storage.
