Sausage and Sweet Potato Soup is perfect for using up leftover sweet potato casserole. I love breathing new life into Thanksgiving leftovers and this Sausage and Sweet Potato Soup I enjoy just as much, if not more, than the original sweet potato casserole.
It has lots of smoked sausage slices and a full 2 cups of sweet potato casserole mixed into the broth really gives it some depth of flavor and even some creaminess even though there’s no cream added. I add some baby kale at the end for some fresh greens in the soup. Baby spinach would work well too.
Some cayenne pepper balances out the sweetness of the sweet potato casserole and gives it just a little kick. You may want to add more or less depending on how sweet your sweet potato casserole is.
You can use any sweet potato casserole, just make sure if it has a marshmallow topping, you scrape it off. You can also use mashed sweet potatoes instead of sweet potato casserole. It would be equally delicious!
Sausage and Sweet Potato Soup
- 1 (14-ounce) package smoked sausage, sliced
- 1 medium onion, diced
- 1/2 red bell pepper, diced
- 2 garlic cloves, minced
- 6 cups chicken broth
- 2 cups leftover sweet potato casserole, (no marshmallows)
- 1/2 teaspoon dried thyme
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon black pepper
- 3 cups baby kale leaves or baby spinach
- Lightly grease a Dutch oven and cook sausage over medium heat until browned. Remove with a slotted spoon and set aside.
- Add onion and bell pepper to the Dutch oven and cook until soft, about 5 to 7 minutes.
- Add garlic and cook 1 minute.
- Add chicken broth, sweet potato casserole, thyme, cayenne pepper, and black pepper.
- Simmer 10 minutes.
- Add sausage and simmer 5 minutes.
- Stir in kale and serve.
Recipe adapted from Southern Living
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