Fall Vegetable & Sausage Stew
Hot Italian sausage complements the sweet potatoes and greens, providing just the right amount of heat in this comforting soup. Simmering with rosemary sprigs infuses the soup with aromatic flavor without the extra work required to mince the leaves before cooking them.
To make ahead
Refrigerate for up to 4 days or freeze for up to 4 months.
Butcher’s twine or cheesecloth
To remove the casings from the sausage, use a knife or kitchen shears to cut the sides of each link and then crumble the sausage with a spoon or spatula as it cooks in the pan.