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Sausage and Sweet Potato Soup
Sausage and Sweet Potato Soup is perfect for using up leftover sweet potato casserole. It's savory and a little sweet and spicy!
Course
Soup
Cuisine
Southern
Prep Time
10
minutes
minutes
Cook Time
21
minutes
minutes
Total Time
31
minutes
minutes
Servings
4
Author
Christin Mahrlig
Ingredients
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
Instructions
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.