How to Make Sweet Potato and Sausage Soup

If you're ever getting ready for a winter storm, you should consider making a big pot of this. Over the weekend here in western Kentucky and southern Indiana, we braced for Winter Storm Blair, which brought a combination of snow, sleet and freezing rain to the Tristate area. Naturally, in advance of the storm, folks were rushing into the grocery store to stock up on necessities.

Patty Millay, of Owensboro, stocked up on the ingredients required to make her latest What's Cookin'? recipe. For her winter storm prep, she cooked up a delicious Sweet Potato and Sausage Soup.

From Patty:

Oh My Goodness! I'm not sure which I love more, my crock pot or my soup pot! This soup is such a hit and so easy to put together in one pot! This recipe easily feeds 10-12 hungry people! If you have a small family or just cooking for yourself, this recipe is easily adjustable to using half of each ingredient listed below. Better yet, make a big pot and share this with your friends and family! Everyone likes a dinner that they don't have to cook! This soup is super rich in vitamin content with carrots, celery, sweet potatoes, diced tomatoes and fresh baby spinach! Cook time including prep about 50 - 60 minutes. This soup can be made ahead and refrigerated for a day or two but I would not recommend freezing this one.

SWEET POTATO & SAUSAGE SOUP RECIPE

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SWEET POTATO & SAUSAGE SOUP

2 lbs Italian sausage - hot, mild, sweet or a mix of your choice
1Tbsp olive oil
1 large onion, finely chopped
3 stalks celery, thinly sliced
3 large carrots, peeled, halved and thinly sliced
6 large cloves of garlic
2 large sweet potatoes
2 15 oz cans of petite diced tomatoes
1 tsp basil
1 tsp salt
1/4 tsp pepper
10-12 cups of chicken or veggie broth (you may need to add a cup or two of water)
19 oz frozen cheese tortellini
3 cups fresh spinach, chopped

1/2 tsp red pepper flakes
Freshly grated Parmesan for garnish before serving

DIRECTIONS:

In a large soup pot, heat olive oil and add your sausage. Cook the sausage to the 'half-done' point and add the carrots, celery, onion and garlic. Finish browning the meat and the veggies have turned tender. Add the sliced sweet potato and simmer another 5 minutes, stir frequently.

Add salt, pepper and basil, along with the diced tomatoes and stir well. Add broth and bring the soup so a low boil for about 15-20 minutes or until the sweet potatoes begin to break apart when pressed with a spoon.

Add the tortellini and cook for 5 minutes until the pasta is tender. The longer you cook the softer your pasts will get. Cook to your preference.

Add the chopped fresh spinach and let this simmer for 5 minutes. If your pasta has soaked up too much of your broth, you can add more broth or thin with a cup or two of water. If you add water, be sure to add another pinch of salt. Add red pepper flakes.

Let the soup sit for 5 minutes, then serve.

Garnish your servings with fresh Parmesan and serve with a loaf of crusty bread.

Patty's Pro Tips:

1) If you're concerned about too much sodium, feel free to use a low sodium broth.

2) Patty browned and drained her sausage and then returned it to the pot with a few cups of chicken broth to cook my initial veggies.

3) Patty used petite carrots because they are already peeled and easy to chop into small slices.

4) Patty also recommends trimming your spinach to remove any stems or spines. She's not a big fan of that texture and thinks they make the spinach bitter. Rinse the spinach then roughly chop the leaves.

5) Adjust spices to suit your taste. Patty used more salt and pepper, but just the required amounts of basil and garlic.