A streamlined, high-yield soup with balanced savory-sweet notes. Turkey Italian sausage provides umami and spice; sweet potatoes add body and natural sweetness. Onion, celery, and red bell pepper deliver aromatic structure. Broth + water keep the soup light and sip-able. Simmer until sweet potatoes are tender; season assertively at the end. Optional smoked paprika or red pepper flakes tighten the flavor profile. Holds well 3–4 days; texture remains clean due to the broth-forward base. Suitable for meal prep and service in 1.5-cup portions.
Time Breakdown
- Prep: 10–15 min
- Cook: 25–30 min
- Total: 35–45 min
- Servings: 6
Ingredients List
- 450 g turkey/chicken Italian sausage
- 1/2 medium onion, chopped
- 2 garlic cloves, minced
- 960 ml chicken broth + 480 ml water
- 1 red bell pepper, chopped
- 2 celery sticks, chopped
- 680 g sweet potatoes, peeled & 1.5 cm dice
- Salt & black pepper, to taste
- Optional: 1/4 tsp smoked paprika or chili flakes, chopped parsley
Kitchen Tools You’ll Need
This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.
- 6 qt pot
- Spoon/ladle
- Knife & board
- Measuring tools
Step-by-Step Instructions
- Brown sausage 5–6 min; drain excess fat.
- Add onion + garlic; cook ~5 min.
- Add liquids, pepper, celery, sweet potatoes; bring to boil.
- Simmer partially covered 15–20 min until potatoes are tender.
- Season to taste; add optional spices/parsley. Rest 5 min; serve.
Pro Tips
- Viscosity control: Slightly mash potatoes for a thicker soup.
- Salt balance: Sweet potatoes mute salt taste twice before serving.
- Vegetable swap: Butternut squash works (same dice/time).
- Service: Finish with olive oil drizzle and fresh pepper.
Nutrition
| Serving Size | Calories | Protein | Carbs | Fat | Fiber | Sugar |
|---|---|---|---|---|---|---|
| ~1.5 cups | 315 | 20 g | 28 g | 12 g | 5 g | 8 g |