Sweet Potato Sausage Soup with Udon Noodles has a unique blend of ingredients that together make for a super comforting and delicious meal. 
It seems that most sausage soup recipes include kale. And that is a great combination, but I wanted to try something totally different.
Have you ever had sausage, shiitake mushrooms and sweet potato in one dish?
Sweet Potato Sausage Soup with Udon Noodles offers such an amazing combination of flavors — there’s something so wonderful about the sweet and earthy flavors together. And the addition of the udon noodles adds a level of comfort to make this at the top of my favorite comfort food meals.
What are Udon Noodles?
- Most commonly found in Japanese cuisine, Udon Noodles are made with wheat flour.
- They’re fairly thick and somewhat chewy.
- Though Udon Noodles are most commonly served in hot soups, in the warmer weather they are also served cold.
My favorite part about Sweet Potato Sausage Soup is the way the ingredients are combined. The sweet potatoes are cooked until tender in broth and then puréed to create a thick, rich and creamy soup. Now, imagine that with the soft Udon Noodles, earthy shiitake mushrooms and subtly spicy, hearty sausage. It’s amazing!
Timeline for Sweet Potato Sausage Soup with Udon Noodles
Up to 1 day and at least 1 hour ahead of time: Sauté the sausages, mushrooms, onion, garlic and herbs.
About 40 minutes ahead of time: make the rest of the soup.
This soup is really best when it’s served right away!
If you try this soup or any of my other recipes, I’d love to hear what you think about it in the comments below. I love hearing from you! You can also follow me on Facebook, Instagram and Pinterest to see more of my mouth-watering recipes!
Sweet Potato Sausage Soup with Udon Noodles has a unique blend of ingredients that together make for a super comforting and delicious meal.
- olive oil for the pan
- 1 pound sweet Italian sausages, cut into 1/2-inch slices
- 10 ounces Shiitake mushrooms, washed and dried, thinly sliced
- 2/3 cup dry Marsala wine, divided
- 1 1/2 cups yellow onion, roughly chopped
- 1 tablespoon garlic, minced
- 1 teaspoon dried thyme,
- 2 tablespoons fresh sage leaves, washed and dried, roughly chopped
- 4 cups sweet potato, peeled and roughly chopped
- 4 cups chicken stock
- 2 (7-ounce) packages fresh udon noodes
- salt and freshly ground black pepper
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Coat the bottom of a large stock pot with olive oil. Place the pot over medium heat and add the sausages. Sauté the sausages until they are nicely browned and cooked through, about 8 minutes. Use a slotted spoon to remove them and set aside in a bowl.
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Add the mushrooms and a bit more olive oil (if necessary) to the pot. Cook the mushrooms until they're nicely browned, about 6 minutes. Turn the heat off to deglaze the pan with half of the Marsala. Turn the heat to high and reduce the wine completely. Add the mushrooms to the bowl with the sausages and set aside.
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Keeping the heat at medium, add the onions and garlic to the pot. Cook until the onions are soft, about 4 minutes. Stir in the herbs and cook until very aromatic, about 30 seconds. Turn off the heat and add the remaining half of the Marsala. Turn the heat to high and reduce the wine almost completely.
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Add the sweet potatoes and sauté for a minute or two. Then add the stock and bring to a boil. Immediately reduce the heat to a low simmer, cover the pot, and cook until the potatoes are tender, about 20 minutes.
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Use an immersion blender to purée the soup until it's smooth with a few chunks remaining.
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Return the sausages and mushrooms to the pot and season generously with salt and pepper. Add in the udon (do not use any seasoning packets that may come in the noodle package) and simmer for another minute or so, just until the noodles are soft.
Vegetarian? No biggie, simply omit the sausage and begin the cooking process with the mushrooms
Gluten-free? Easy, too: just use brown rice pasta in lieu of the udon.
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valentina says
October 28, 2011 at 4:55 pmMike, thanks for commenting. . . Please note that Lantana flowers are not an ingredient in the recipe. For me, they just embody the feeling of this soup, and look pretty! 😉
amee says
November 1, 2011 at 4:18 amThanks for the veggie alternative. I love Asian flavors and it is so hard to re-create it in the kitchen.
Lizzy M. says
November 2, 2011 at 12:43 amFun way to use the extra shitake mushrooms that I have in my fridge.
Andrew says
November 3, 2011 at 3:01 pmGoing to make this for a friend tonight, but I think I’ll use regular potatoes instead of sweet potatoes, just a personal preference thing. Great looking recipe, I hope I can do it justice.
valentina says
November 3, 2011 at 6:07 pmAndrew, it would be great with regular potatoes, too! I like Yukon Gold. Hope you enjoy! 🙂
Andrew says
November 4, 2011 at 3:50 amI ended up using mini red potatoes, and it was delicious. Thanks again! I never would have thought of pairing italian sausage with udon noodles and shitake mushrooms.
valentina says
November 4, 2011 at 5:09 amThat’s fantastic, Andrew! So happy you enjoyed the soup with the red potatoes. 🙂