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Sweet Potato Sausage Soup

For nights when salad feels insulting.

BAILEY SISSOM

October 19, 2025

Hi all!

Sausage, Spinach, and Sweet Potato Stew: a one-pot situation that’s equal parts cozy and efficient, which, in my opinion, is the highest compliment food can receive. It’s spicy in a background kind of way, hearty without requiring a nap afterward, and feels like something you could (and probably will) make every week from now until spring.

It uses things you might already have (sweet potatoes, sausage, spinach, garlic, - nothing wild), and the payoff is a bowl of something that tastes much fancier than the thirty minutes it took you to make it.

The best part? It somehow gets better as it sits, which makes it ideal for lunches, lazy Sunday dinners, or when you’re trying to feel like the version of yourself who meal preps.

Tips to make this soup great:

• Don’t overcook the sweet potatoes, they should be tender but not falling apart.
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• Use hot Italian sausage if you like a little kick; mild if not.
• And if you happen to have Parmesan, a dusting never hurt anyone.

Bailey

The Trick to Perfect Sweet Potatoes:

Sweet potatoes are sneaky. One minute they’re firm, the next they’ve disintegrated into baby food. Luckily, a few small tweaks make all the difference.

• Cut them evenly: Aim for ¾-inch cubes so everything cooks at the same pace.
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• Simmer gently: Keep the soup at a steady simmer, not a boil. A rolling boil will break them down too fast.
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• Check early: Start testing for doneness around 15 minutes. They should be tender enough to pierce with a fork but still hold their shape.

This small bit of attention makes the difference between a silky stew and sweet potato mash.

Once I start making soup, I don’t stop. If that sounds familiar, these four are worth adding to the rotation.

Thick and Chunky Vegetable Soup: A deeply satisfying vegetable soup that doesn’t taste like a compromise. It’s hearty, clean, and quietly impressive in the way all good “use what you have” recipes are. Serve it with bread, or don’t — it’s fine either way.

Creamy White Bean and Chicken Chili: Easy creamy white bean and chicken chili made with tender chicken, great northern beans, fresh veggies and a flavorful broth. Perfect for busy weeknights, this comforting soup is ready in under an hour.

Sweet Potato Sausage Soup

Servings: 6
​Time: 35 minutes

Ingredients

• Olive oil (1 tbsp)
• Ground Italian sausage (1 lb)
• Yellow onion, diced (1 medium)
• Garlic cloves, minced (3)
• Sweet potatoes, peeled and cubed (2 medium)
• Diced tomatoes (1 can, 14.5 oz)
• Chicken broth (4 cups)
• Smoked paprika (1 tsp)
• Dried thyme (½ tsp)
• Kosher salt (¾ tsp, or to taste)
• Freshly ground black pepper (¼ tsp)
• Fresh spinach (3 cups, loosely packed)

Instructions

Heat olive oil (1 tbsp) in a large pot or Dutch oven over medium heat. Add ground Italian sausage (1 lb) and cook, breaking it apart with a wooden spoon, until browned, about 5 minutes.

Add yellow onion (1 medium, diced) and cook until softened, about 3 minutes. Stir in garlic (3 cloves, minced)and cook for another 30 seconds.

Add sweet potatoes (2 medium, cubed), diced tomatoes (1 can, 14.5 oz), chicken broth (4 cups), smoked paprika (1 tsp), thyme (½ tsp), salt (¾ tsp), and black pepper (¼ tsp). Bring to a boil, then reduce heat to medium-low.

Simmer uncovered for 15–20 minutes, or until the sweet potatoes are tender.

Stir in spinach (3 cups) and cook just until wilted, about 1–2 minutes. Taste and adjust seasoning as needed.

Serve hot, with a drizzle of olive oil or grated Parmesan if you’re feeling fancy.

Make it ahead: This soup actually gets better as it sits. Store leftovers in an airtight container and refrigerate for up to 4 days. Add a splash of broth or water when reheating to loosen it up.

Freeze it: Cool completely before freezing. It keeps beautifully for up to 3 months. Thaw in the fridge overnight and warm on the stovetop.

Veggie swaps: Use kale or Swiss chard instead of spinach. Zucchini, mushrooms, or a handful of frozen corn would all work, too.

Don’t have sweet potatoes? Try diced butternut squash or regular potatoes instead.

Want it creamy? Stir in a splash of coconut milk or a spoonful of Greek yogurt at the end.

Add a grain: If you want to stretch this meal or make it extra hearty, add cooked quinoa, farro, or even rice to your bowl before ladling the soup over top. It’s also a smart way to bulk up leftovers when you’re feeding a crowd.

Feeding picky eaters: My kids won’t touch this one. I usually make grilled cheese to go with it and give them fruit or veggies on the side.

Serving ideas: Serve with garlic bread or crusty sourdough for dunking. If you’re feeling ambitious, a drizzle of olive oil and a sprinkle of Parmesan on top makes it feel fancy.