In a large soup pot, heat over medium-high heat, add the Italian sausage, and cook for 5–6 minutes, breaking it into smaller pieces.

Add the minced garlic and chopped onion to the pot. Stir and cook for an additional 4–5 minutes until the onion is softened.

If there's excess fat in the pot, carefully drain it to keep the soup from being overly greasy.

Stir in the chicken broth, water, diced red bell pepper, chopped celery, and cubed sweet potatoes.

Increase the heat to bring the mixture to a rolling boil. Once boiling, reduce the heat to a simmer and cover the pot slightly ajar.

Let it cook for 15–20 minutes until the sweet potatoes are tender.

Season the soup with salt and pepper to taste, stir well, and ladle into bowls. Serve immediately.