Creamy Sausage & Sweet Potato Soup

You Will Need:

4 slices smoked bacon

4 links pineapple sausage

1 large onion, diced

1 large carrot, diced

2 celery sticks, diced

4 garlic cloves, finely minced

2 green zucchini, chopped

10 mushrooms, chopped

3 to 4 sweet potatoes, cubed

30 oz canned diced tomatoes

8 oz tomato sauce

1 cup red wine

4 cups beef or chicken broth

6 cups water

ground black pepper

2 tsp sea salt

1 1/2 tbsp sugar

1 tsp smoked paprika

fresh thyme, rosemary, oregano

1 cup heavy cream

1 cup grated parmesan cheese


In a large soup pot, over medium heat, render the sliced bacon until golden and crispy. Remove the bacon onto paper towels to cool, then dice once cooled; set aside. Slice the sausage into bite-sized pieces and add to the same pot. Fry for 3 to 4 minutes until well browned all over. Remove the sausage into a small bowl and set aside. 

Into the same pot, add the diced onion, carrot and celery. Saute the mixture over medium heat for 4 to 5 minutes, until the onion is translucent. Add the garlic last and fry for another minute. Scoop the mixture out of the pot into a separate bowl. Into the pot, add the diced zucchini and mushrooms. Fry the veggies for 3 to 4 minutes, until tender and browned.

Return the onion and celery mixture back into the pot and add the diced tomatoes, tomato sauce and red wine. Strip the fresh herbs from their stalks, give them a rough chop, then add to the soup along with the remaining spices and seasonings. Cook the mixture over medium-high heat until it comes to a simmer. Simmer for a few minutes, then add the broth, water, diced bacon and sweet potatoes. 

Cover the pot and bring the soup up to a boil over medium-high heat. Cook the soup for about 16 to 18 minutes, until the sweet potatoes are tender. Add the sausage back into the pot and add the cream and parmesan cheese. Allow the soup to come back up to a simmer and cook until the cheese is completely melted. Serve with a side of toasted French baguette.


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