1. Heat the oil in a Dutch oven or large pot over medium heat. Add the sausage and cook for seven to eight minutes or until it is browned, breaking it up as it cooks. Remove and set aside.
2. Add the chopped onion and sauté for three to four minutes or until softened. Add a splash of broth or water if needed. Add the carrots, celery, sweet potato, and garlic to the pot and sauté for four to five minutes. Add another splash of broth or water if needed.
3. Add the cooked sausage back in along with the broth, water, and Italian seasoning. Bring to a boil and then reduce the heat and simmer, partially covered for 20 to 25 minutes or until the potatoes and vegetables are tender.
4. Divide into bowls and enjoy!
Leftovers
Refrigerate in an airtight container for up to three days. Freeze for up to one month.
Serving Size
One serving is approximately 1 1/2 cups.
Make it Vegan
Use a plant-based sausage alternative and vegetable broth.
More Flavour
Add some lemon juice while cooking, which can also help prevent the potatoes from browning.