Ingredients
Scale
- 1 pound Italian sausage, removed from casing
- 1 large sweet potato, peeled and diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- Salt and pepper to taste
- Optional toppings: fresh parsley, sour cream, or a swirl of olive oil
Instructions
- In a large pot, brown the sausage over medium-high heat, breaking it apart. Remove the sausage once browned.
- Add the chopped onion and cook until softened, about 5 minutes. Add garlic and cook until fragrant.
- Add diced sweet potato and cook for 3 minutes. Pour in the broth, scraping up browned bits from the pot.
- Return the sausage to the pot, add smoked paprika and thyme, and simmer for 15-20 minutes until sweet potatoes are tender.
- Season with salt and pepper, ladle into bowls, and garnish as desired. Enjoy!
Notes
- Feel free to add chopped greens like kale during the last few minutes of cooking for extra nutrients.
- Add red pepper flakes for some heat.
- Blend a portion of the soup for a creamier texture if desired.
- Try using different sausage varieties for varied flavors.
- For a vegetarian option, omit sausage and use vegetable broth with chickpeas or white beans.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten-Free