Sausage and Sweet Potato Soup
By Paula Deen
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Cooking with Paula Deen Magazine
Difficulty: Easy
Prep time: 20 minutes
Cook time: 45 minutes
Ingredients
- 1 teaspoon olive oil
- 1½ pounds Italian sausage, casings removed
- 2 cups chopped yellow onion
- ½ cup chopped celery
- 1 tablespoon minced garlic
- 2 pounds sweet potatoes, peeled and chopped
- 1 pound russet potatoes, peeled and chopped
- 3 (32-ounce) containers low-sodium chicken broth
- 1 (14.5-ounce) can diced fire-roasted tomatoes
- 10 sprigs fresh thyme, tied with kitchen string
- 4 cups (2-inch pieces) kale
- 1 teaspoon Kosher salt
- ½ teaspoon ground black pepper
- shredded Parmesan cheese
Directions
In a large Dutch oven, heat oil over medium-high heat. Add sausage; cook until browned and crumbly. Add onion, celery, and garlic; cook, stirring occasionally, until tender, about 5 minutes. Add all potatoes, and cook for 2 minutes. Stir in broth, tomato, and thyme, and bring to a boil. Reduce heat, and simmer until potatoes are tender, about 20 minutes. Stir in kale, salt, and pepper, and cook for 5 minutes. Sprinkle servings with cheese.