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.

Fall Vegetable & Sausage Stew
Photo: Jacob Fox
Active Time:
35 mins
Total Time:
55 mins
Nutrition Profile:


  • 2 tablespoons olive oil

  • 1 pound hot Italian turkey sausage, casings removed

  • 1 cup chopped onion

  • ½ cup thinly sliced celery

  • 6 cloves garlic, minced

  • 5 cups low-sodium chicken broth, divided

  • 2 ½ pounds sweet potatoes, peeled and cut into 1-inch chunks (8 cups)

  • 1 (15 ounce) can diced tomatoes with basil and oregano

  • 1 teaspoon ground pepper

  • ¼ teaspoon salt

  • 12 fresh rosemary sprigs or 1 tsp. dried

  • 6 cups curly kale, stemmed and torn

  • ¼ cup grated Parmesan cheese


  1. Heat oil in large heavy pot over medium-high heat. Add sausage; cook, stirring to crumble, until browned, 6 to 8 minutes. Transfer the sausage to a clean plate. Add onion, celery, and garlic to the pot; cook, stirring often, until softened, 3 to 4 minutes. Return the sausage and any accumulated juices to the pan.

  2. Stir in 1 cup broth, scraping the bottom of the pot to loosen browned bits. Stir in sweet potatoes, tomatoes, the remaining 4 cups broth, pepper, and salt. If using fresh rosemary, tie the sprigs together with butcher's twine or secure in a cheesecloth bag. Add the rosemary bundle to the stew, gently pressing into the liquid (or sprinkle in the dried rosemary). Bring to a boil. Reduce to heat to low; simmer, uncovered, until the sweet potatoes are fork-tender, 15 to 20 minutes. Discard the rosemary sprigs, if using.

  3. Stir in kale; cook until wilted, 1 to 2 minutes. Top each serving with Parmesan.

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.

Nutrition Facts (per serving)

37 Calories
10g Fat
37g Carbs
15g Protein
Nutrition Facts
Servings Per Recipe 8
Serving Size 1½ cups
Calories 37
% Daily Value *
Total Carbohydrate 37g 13%
Dietary Fiber 6g 21%
Total Sugars 9g
Protein 15g 30%
Total Fat 10g 13%
Saturated Fat 3g 15%
Cholesterol 35mg 12%
Sodium 738mg 32%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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