Soothing Sweet Potato and Sausage Soup from Epicurious
Warm up with the comforting and hearty flavors of Soothing Sweet Potato and Sausage Soup from Epicurious, a rich and satisfying one-pot recipe that’s perfect for cozy evenings. This easy-to-make soup combines tender chunks of sweet potato with smoky andouille or kielbasa sausage, creating a delightful balance of sweetness and spice. Aromatic garlic and onion infuse the broth with depth, while smoked paprika and thyme enhance the rustic appeal. For a nutritious twist, toss in fresh baby spinach just before serving. Ready in under an hour, this soup is finished with a sprinkle of fresh parsley for an elegant touch, making it an ideal dish for weeknight dinners or meal prep. Don’t forget to pair it with crusty bread for the ultimate comfort meal!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 12 ounces smoked sausage (such as andouille or kielbasa), sliced into rounds
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 large sweet potatoes, peeled and diced
- 6 cups chicken or vegetable broth
- 0.5 teaspoons dried thyme
- 1 teaspoon smoked paprika
- 0.25 teaspoons ground black pepper
- 2 cups baby spinach (optional)
- salt (to taste)
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat.
Add the sliced sausage and cook until browned, about 4-5 minutes. Remove the sausage from the pot and set aside.
In the same pot, add the diced onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for 1 more minute until fragrant.
Add the diced sweet potatoes to the pot, followed by the broth, thyme, smoked paprika, and black pepper. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low and cover. Simmer for 20-25 minutes, or until the sweet potatoes are tender.
Using an immersion blender, blend the soup slightly to thicken it, leaving some chunks of sweet potato intact. Alternatively, transfer a portion of the soup to a countertop blender, blend, and return it to the pot.
Return the browned sausage to the pot and stir to combine. Simmer for another 5 minutes to heat the sausage through.
If using baby spinach, stir it into the soup during the last 2 minutes of cooking, allowing it to wilt.
Taste the soup and adjust the seasoning with salt if needed.
Serve hot, garnished with fresh parsley. Enjoy!
Nutrition Facts
Calories |
1769 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 125.1 g | 160% | |
| Saturated Fat | 40.5 g | 202% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 200 mg | 67% | |
| Sodium | 3434 mg | 149% | |
| Total Carbohydrate | 107.5 g | 39% | |
| Dietary Fiber | 17.7 g | 63% | |
| Total Sugars | 26.2 g | ||
| Protein | 60.0 g | 120% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 370 mg | 28% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 2951 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
