Creamy Sweet Potato and Sausage Soup

why make this recipe

Creamy Sweet Potato and Sausage Soup is the perfect comfort food for chilly days. This soup combines sweet potatoes and sausage in a rich, creamy broth that is both satisfying and nourishing. Not only is it delicious, but it’s also packed with nutrients from the vegetables and beans. It’s a great dish for meal prep, as it stores well and tastes even better the next day!

how to make Creamy Sweet Potato and Sausage Soup

Ingredients:

• 2 tablespoons olive oil (divided)
• 1 pound ground Italian sausage (or vegan sausage)
• 1 large white onion, peeled and diced
• 6 cloves garlic, minced
• 4 cups vegetable broth
• 5 fresh sage leaves
• 2 carrots, thinly sliced
• 1 1/2 pounds sweet potato, diced
• 1 1/2 teaspoons smoked paprika
• 1 15-ounce can white beans, rinsed and drained
• 1 15-ounce can full-fat coconut milk
• 2 large handfuls fresh kale, chopped
• Salt and freshly-cracked black pepper, to taste
• Optional toppings: pepitas, microgreens, fried sage leaves, etc.

Directions:

1. Brown the sausage in 1 tablespoon of olive oil over medium-high heat. Transfer to a plate and set aside.
2. Sauté onion and garlic in the remaining 1 tablespoon olive oil for 5 minutes until softened. Add garlic and cook 1-2 minutes until fragrant.
3. Add vegetable broth, sage, carrots, sweet potatoes, smoked paprika, beans, and half of the cooked sausage. Bring to a simmer, then reduce heat, cover, and cook for 15 minutes until sweet potatoes are tender.
4. Stir in coconut milk and kale, cooking for 1-2 minutes until kale softens. Remove sage leaves and season with salt and pepper to taste.
5. Serve warm, garnished with remaining sausage and any desired toppings.

how to serve Creamy Sweet Potato and Sausage Soup

Serve this soup warm in bowls. You can garnish it with the remaining sausage, pepitas, microgreens, or fried sage leaves for added flavor and texture. It pairs well with crusty bread or a fresh salad.

how to store Creamy Sweet Potato and Sausage Soup

Store any leftover soup in an airtight container in the refrigerator for up to 4 days. You can also freeze it for up to 3 months. When reheating, make sure to stir well and heat until it’s warmed through.

tips to make Creamy Sweet Potato and Sausage Soup

• For a spicier kick, use hot Italian sausage instead of mild.
• You can add more vegetables like bell peppers or spinach for extra nutrition.
• If you prefer a thicker soup, blend a portion of it and then stir it back in.

variation

You can easily adapt this recipe by using different types of sausage or swapping out the sweet potatoes for butternut squash. If you want a lighter version, use low-fat coconut milk or replace the coconut milk with extra vegetable broth.

FAQs

Can I make this soup ahead of time?
Yes! It’s great for meal prep. Just store it in the fridge or freeze portions for later.

Can I leave out the sausage?
Absolutely! You can make it a vegetarian soup by omitting the sausage and using a plant-based alternative or simply loading it with more veggies.

What can I use instead of coconut milk?
You can use regular dairy cream, almond milk, or any plant-based milk, but it will change the flavor and creaminess of the soup.

Creamy Sweet Potato and Sausage Soup

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• Author: olivia
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Diet: Optional Vegetarian

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Description

A comforting soup combining sweet potatoes and sausage in a rich, creamy broth, perfect for chilly days.

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Ingredients

Scale 1x2x3x

• 2 tablespoons olive oil (divided)
• 1 pound ground Italian sausage (or vegan sausage)
• 1 large white onion, peeled and diced
• 6 cloves garlic, minced
• 4 cups vegetable broth
• 5 fresh sage leaves
• 2 carrots, thinly sliced
• 1 1/2 pounds sweet potato, diced
• 1 1/2 teaspoons smoked paprika
• 1 can (15 ounces) white beans, rinsed and drained
• 1 can (15 ounces) full-fat coconut milk
• 2 large handfuls fresh kale, chopped
• Salt and freshly-cracked black pepper, to taste
• Optional toppings: pepitas, microgreens, fried sage leaves, etc.

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Instructions

1. Brown the sausage in 1 tablespoon of olive oil over medium-high heat. Transfer to a plate and set aside.
2. Sauté onion and garlic in the remaining 1 tablespoon olive oil for 5 minutes until softened. Add garlic and cook for an additional 1-2 minutes until fragrant.
3. Add vegetable broth, sage, carrots, sweet potatoes, smoked paprika, beans, and half of the cooked sausage. Bring to a simmer, reduce heat, cover, and cook for 15 minutes until sweet potatoes are tender.
4. Stir in coconut milk and kale, cooking for 1-2 minutes until kale softens. Remove sage leaves and season with salt and pepper to taste.
5. Serve warm, garnished with remaining sausage and any desired toppings.

Notes

For a spicier kick, use hot Italian sausage. You can add more vegetables like bell peppers or spinach for extra nutrition. If you prefer a thicker soup, blend a portion of it and then stir it back in.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: American

Nutrition

• Serving Size: 1 bowl
• Calories: 350
• Sugar: 6g
• Sodium: 600mg
• Fat: 18g
• Saturated Fat: 9g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 8g
• Protein: 15g
• Cholesterol: 50mg