Sausage and Sweet Potato Soup - Paula Deen Recipe

sausage

🥗Healthier: turkey sausage

💰Cheaper: ground beef

Turkey sausage is lower in fat, while ground beef is often more affordable.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water with bouillon cubes

Vegetable broth is a lower-calorie option, while bouillon cubes can save on cost.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is a healthier fat, while canola oil is usually less expensive.

canned tomatoes

🥗Healthier: fresh tomatoes

💰Cheaper: tomato paste

Fresh tomatoes can reduce sodium, while tomato paste is often cheaper.

Brown 1.5 lbs of Italian sausage over medium-high heat.

Add 2 cups of diced onion, 0.5 cup of chopped celery, and 1 tablespoon of minced garlic to the pot.

Add 1 teaspoon of olive oil and stir occasionally until tender, about 5 minutes.

Add 1 lb of diced roasted potatoes to the pot.

Add 10 oz of sweet potatoes (already cooked) halfway through cooking.

Add 1 can of 14.5 oz fire roasted diced tomatoes to the pot.

Add 1.5 teaspoons of dried thyme to the mixture.

Add 32 oz of reduced sodium chicken broth to the pot.

Season with 1 teaspoon of pink Himalayan salt and 0.5 teaspoon of black pepper, adjusting to taste.

Cook for 20 minutes until the potatoes are tender, adding the sweet potatoes in the last 10 minutes if using fresh.

Add baby spinach and press it down into the soup, letting it simmer for 5 minutes until wilted.

Check the potatoes for doneness by cutting one in half.

Serve with grated Parmesan cheese on top.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens