Hearty Sausage & Sweet Potato Soup
Hearty Sausage & Sweet Potato Soup is the kind of cozy, wholesome meal that makes chilly nights feel special. This tomato-free recipe is made with browned Italian sausage, tender sweet potatoes, carrots, and celery simmered in a rich, savory broth that’s naturally gluten-free and full of flavor. It’s an easy one-pot dinner that comes together in under an hour—perfect for busy weeknights or weekend meal prep. Every bite balances the sweetness of roasted vegetables with the depth of spiced sausage, creating a nourishing soup that tastes indulgent but is secretly packed with good-for-you ingredients. Serve it with gluten-free bread or a simple side salad for a complete, satisfying meal your whole family will love.
Hearty Sausage & Sweet Potato Soup
A cozy, hearty soup packed with sweet potatoes, veggies, and browned Italian sausage. Naturally gluten-free, full of flavor, and perfect for chilly nights.
This wholesome soup is everything you want on a cold evening—rich, comforting, and packed with cozy, quality ingredients.
- Dutch Oven Pot with Lid: The perfect pot for even browning and long, gentle simmering. If you cook a lot, this pot is worth the price.
- Quality Chicken Broth: Adds richness and depth without hidden gluten or additives.
- Wooden Spoon Set: Ideal for scraping up all those delicious browned bits while cooking sausage.
Serve it with a slice of warm gluten-free bread or biscuits for a nourishing dinner that tastes like you spent all day in the kitchen (even though you didn’t).
Ingredients
- 1 lb ground Italian sausage (mild or spicy)
- 1 tbsp olive oil (omit if sausage releases enough fat)
- 1 shallot or small onion, diced
- 2 large carrots, peeled and sliced into rounds
- 2 stalks celery, sliced
- 1 large sweet potato, peeled and cubed
- 3 cloves garlic, minced
- 4–5 cups chicken or vegetable broth (depending on preference)
- 1 tsp Italian seasoning
- ½ tsp smoked paprika (optional, for depth)
- ½ tsp black pepper, or to taste
- ½ tsp fine sea salt, or to taste
- Optional: ½ tsp crushed red pepper flakes
- Fresh parsley or cilantro, chopped, for garnish
- Gouda or Parmesan cheese, grated, for garnish
Directions
- In a large pot or Dutch oven over medium heat, cook the Italian sausage, breaking it up with a spoon, until browned and fully cooked (5–7 minutes). Use a slotted spoon to transfer the sausage to a bowl and set aside. Drain off excess grease, leaving about 1 tablespoon in the pot.
- Add olive oil if needed, then stir in the onion, carrots, and celery. Cook for about 5 minutes, until the vegetables begin to soften and pick up color from the sausage drippings.
- Add minced garlic, Italian seasoning, smoked paprika, and red pepper flakes, if using. Stir for 1 minute until fragrant.
- Add the cubed sweet potatoes and pour in 4 cups of broth, scraping up any browned bits from the bottom of the pot. Bring to a gentle boil, then reduce the heat to low. Cover and simmer for 10 minutes.
- Return the cooked sausage to the pot, stirring to combine. Continue simmering for another 15–20 minutes, or until the sweet potatoes and carrots are tender.
- Taste and season with salt and pepper as needed. For a thicker texture, lightly mash a few sweet potato cubes against the side of the pot and stir.
- Ladle into bowls, garnish with fresh parsley and cheese, and serve warm.
Storage & Shelf Life
Cool completely before storing. Refrigerate in an airtight container for up to 4 days, or freeze for up to 3 months. Reheat on the stovetop over low heat, adding a splash of broth if the soup has thickened.
Flavor Tip: Stir in a handful of baby spinach or kale during the last few minutes of simmering for added color and nutrients.
Make It Mild: Use mild Italian sausage and skip the red pepper flakes for a family-friendly version that kids love.
