Ever just stand in your kitchen, shivering, hands wrapped around a mug, and wish for a meal that’s downright cozy? Sausage And Sweet Potato Soup Recipe is my fix for those days when regular dinner just won’t cut it (hungry teenagers or just hungry me, you know the drill). It’s simple, filling, and miles tastier than any can you could heat up. This soup is my winter hero, right up there with this killer air fryer chicken sausage & veggies and a classic bread and butter pickle snack on the side. You don’t need chef skills, just a soup pot, and let’s face it, a pinch of patience while it simmers.
Why You’ll Love It
First off, this sausage and sweet potato soup recipe just hugs you from the inside. Sweet potatoes make it sweet (kind of obvious) while the sausage brings that salty, savory craving satisfaction. I’ll be honest, I have picky eaters in my family, and this soup gets zero complaints. Usually, somebody tries getting seconds before I even sit down. The layout of it is relaxed. You chop, you toss, and, well, you just wait. Not fussy at all. Speaking of, if you’re the type who thinks soup can’t fill you up? Prepare to change your mind. It’s hearty with chunks of sausage and potatoes, so it doesn’t feel like rabbit food. Y’all ever have a meal that makes the house smell like fall evenings? This does it.
| Ingredient | Quantity | Substitution Options |
|---|---|---|
| Smoked Sausage | 1 pound | Rotisserie chicken, tofu |
| Sweet Potatoes | 3 medium | White potatoes, canned beans |
| Broth | 4 cups | Stock, vegetable broth |
| Garlic | 3-4 cloves | Garlic powder |
| Onion | 1 large | Shallots, leeks |
What You’ll Need
You know what’s great? Shopping for this recipe is a breeze.
Grab these:
- One pound smoked sausage (turkey, pork, or chicken, whatever you love!)
- About three good-sized sweet potatoes, peeled and diced
- One big onion (yellow or white, doesn’t matter)
- Few cloves of garlic (nobody measures this, right?)
- A box of chicken broth
- Handful of baby spinach or kale for greenery
- Little splash of olive oil
- Salt and black pepper, of course
- Optional: some crushed red pepper flakes if you want a teeny kick
That’s it – nothing wild, just weekday stuff hiding in your kitchen.
Pro Tips for Perfecting the Soup
Here’s where trial and error became my friend. Brown your sausage first, even if the packaging says it’s pre-cooked. Something about getting those crispy edges is magic. I never skip tossing the onions and garlic in the same pot next – almost like they pick up sausage flavor whispering “You’re welcome!” The sweet potatoes shouldn’t turn to mush, so don’t boil them into the next century. Simmer on medium, check often, and you’ll keep some nice texture. Sometimes I throw spinach in right at the end, maybe just a minute before serving. It keeps it green, kind of pretty actually. Remember, soup always tastes better after it sits on the stove a bit – flavors just get all cozy with each other.
Substitutions and Variations
So you opened the fridge and… no sausage? No need to panic.
I’ve swapped in chopped rotisserie chicken or tofu cubes (for my meatless sister) – turns out, still darn good. You could use white potatoes if sweet potatoes vanished from the grocery store. Canned white beans? Sure. No one complained yet. Feeling fancy? Try a squeeze of lemon at the end; it brightens things up just enough. Sometimes I toss in green beans or sliced carrots for extra nutrition (my “maybe there’s a vegetable in here” attempt). The base is forgiving; make swaps and just call it “house style” if anyone asks.
What to Serve with This Soup
Simple is best in my world, but hey:
- Got an old bread stick or crusty loaf? Toast and dunk, every time.
- Pair it with a fast cheesy air fryer hasselback potatoes recipe.
- Toss together a fresh peach salad for a tangy counterbalance.
- Maybe just handfuls of buttery crackers straight from the box – trust me, nobody judges.
Soup is really just an excuse for carbs and side snacks in our house!
Common Questions
Can I make this soup ahead of time?
Absolutely. In fact, it gets better the next day.
What kind of sausage works best?
Use what you like. I often grab smoked turkey sausage, but all styles do the trick.
Will it freeze well?
Yes. Just cool it first, stick it in a freezer-friendly container, and you’re golden.
Do I have to peel the sweet potatoes?
Nah, just scrub them real good and cut into chunks if you’re feeling lazy.
Can I use stock instead of broth?
Yep, both are fine. Just check the salt level before adding more.
Souper Endings: Give This a Try!
To wrap this up, making sausage and sweet potato soup brings major rewards with very little fuss. You’ve got warmth, flavor, and a kitchen that smells like home the minute it starts simmering. Still hungry? Check out some creative ideas at Sausage and Sweet Potato Soup • Salt & Lavender, or try my favorite creamy twist over at Creamy Sweet Potato and Sausage Soup | So Flavorful and Zesty!. If you’re in the mood for something smoky, I’m obsessed with this spin from Smoked Sausage + Sweet Potato Soup | Clean Food Crush. Seriously, just give it a go. You’ll end up with a bowl of warmth even on the cloudiest, coldest night.
Sausage And Sweet Potato Soup
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Gluten-Free
Description
This hearty sausage and sweet potato soup is a cozy meal perfect for chilly days, packed with flavor and warmth.
Ingredients
- 1 pound smoked sausage (turkey, pork, or chicken)
- 3 medium sweet potatoes, peeled and diced
- 4 cups chicken broth
- 3–4 cloves garlic, minced
- 1 large onion, chopped
- Handful of baby spinach or kale
- 1 tablespoon olive oil
- Salt and black pepper, to taste
- Optional: crushed red pepper flakes
Instructions
- Brown the sausage in a large pot over medium heat, even if it’s pre-cooked.
- Add the chopped onion and minced garlic to the pot, cooking until softened.
- Add diced sweet potatoes and broth; bring to a simmer.
- Cook until the sweet potatoes are tender but not mushy, about 20-25 minutes.
- Stir in spinach or kale just before serving. Season with salt, pepper, and optional red pepper flakes.
Notes
For a flavorful twist, add a squeeze of lemon before serving. This soup improves in flavor if made ahead of time and is also freezer-friendly.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 7g
- Sodium: 850mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 40mg