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Sausage and Sweet Potato Soup

By Paula Deen


Featured in:

Cooking with Paula Deen Magazine

Difficulty: Easy

Prep time: 20 minutes

Cook time: 45 minutes


  • 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


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.

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