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Sweet-Potato-Shitake-Sausage-Udon-Soup

Udon Sweet Potato Sausage Soup

Sweet Potato Sausage Soup with Udon Noodles has a unique blend of ingredients that together make for a super comforting and delicious meal.

Course Soup, Main Course
Cuisine Japanese
Keyword comfort food recipes for winter, fall and winter soups
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4
Calories 451 kcal

Ingredients

  • 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

Instructions

  1. 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.

  2. 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.

  3. 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.
  4. 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.
  5. Use an immersion blender to purée the soup until it's smooth with a few chunks remaining.
  6. 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.

Recipe Notes

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.