Sausage and Sweet Potato Soup
Sausage and Sweet Potato Soup
This Sausage and Sweet Potato Soup is rich and full of depth with delicious earthy notes. A soup that's pretty to serve as a first course and act as a main meal. I love to make this in the Fall when its chilly outside. I make a big stock pot and freeze some to have a nice, easy meal later in the week.
Pair this with our River Road Ranch Syrah or Flatridge Ranch Zinfandel. This is simple to make and you will surely impress your guests or family with this one!
Enjoy!
Prep Time20 minsCook Time1 hrTotal Time1 hr 20 mins
2 lbs Italian sausage, remove casing and rip meat into small chunks
1 medium onion, chopped
4 carrots, peeled and sliced
5 stalks of celery, sliced
5 cloves garlic minced
2 qts chicken broth
4 large sweet potatoes (yams), peeled, and cubed
1 hefty bunch of fresh thyme
Salt and pepper to taste
1Add the sausage meat to a stock pot, allow it to get nicely browned and crispy (this can take 10-15 minutes). Stir occasionally. There may be some fat in the pot, so you may want to spoon some out and discard it, but be sure to leave a few tablespoons in there as it adds flavor. Remove sausage with a slotted spoon, set aside.
2Stir in the onions. Cook for 2-3 minutes. You want the onions to be translucent.
3Add celery, carrots, and garlic and cook for 3 minutes.
4Add in sweet potatoes, stir frequently, cook 2-3 minutes.
5Add the chicken broth and sausage to the pot.
Increase the heat to high and bring the soup to a boil, then reduce to medium-low heat to simmer.
6Add the thyme bunch, tie it with cooking twine and hang on the edge of the pot.
Cook for 30 minutes or until the potatoes are tender. Remove the thyme stems, discard.
Season with salt & pepper as needed.
7Garnish with fresh thyme, serve with your favorite toasted bread.
Ingredients
2 lbs Italian sausage, remove casing and rip meat into small chunks
1 medium onion, chopped
4 carrots, peeled and sliced
5 stalks of celery, sliced
5 cloves garlic minced
2 qts chicken broth
4 large sweet potatoes (yams), peeled, and cubed
1 hefty bunch of fresh thyme
Salt and pepper to taste
Directions
1Add the sausage meat to a stock pot, allow it to get nicely browned and crispy (this can take 10-15 minutes). Stir occasionally. There may be some fat in the pot, so you may want to spoon some out and discard it, but be sure to leave a few tablespoons in there as it adds flavor. Remove sausage with a slotted spoon, set aside.
2Stir in the onions. Cook for 2-3 minutes. You want the onions to be translucent.
3Add celery, carrots, and garlic and cook for 3 minutes.
4Add in sweet potatoes, stir frequently, cook 2-3 minutes.
5Add the chicken broth and sausage to the pot.
Increase the heat to high and bring the soup to a boil, then reduce to medium-low heat to simmer.
6Add the thyme bunch, tie it with cooking twine and hang on the edge of the pot.
Cook for 30 minutes or until the potatoes are tender. Remove the thyme stems, discard.
Season with salt & pepper as needed.
7Garnish with fresh thyme, serve with your favorite toasted bread.
Sausage and Sweet Potato Soup
