Creamy Sweet Potato and Sausage Soup Recipe

Introduction

This creamy sweet potato and sausage soup is a comforting, flavorful dish perfect for cooler days. Combining tender sweet potatoes with savory sausage and fresh kale, it offers a satisfying balance of creaminess and heartiness. It’s easy to make on the stovetop and ideal for a cozy meal.

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.

Instructions

1. Step 1: Heat 1 tablespoon of olive oil in a large pot over medium-high heat. Brown the sausage until fully cooked, then transfer it to a plate and set aside.
2. Step 2: In the same pot, add the remaining 1 tablespoon olive oil. Sauté the diced onion for about 5 minutes until softened. Add the minced garlic and cook for 1–2 minutes until fragrant, stirring frequently.
3. Step 3: Pour in the vegetable broth. Add the sage leaves, sliced carrots, diced sweet potatoes, smoked paprika, rinsed white beans, and half of the cooked sausage. Stir well, bring to a simmer, then reduce the heat. Cover and cook for 15 minutes or until the sweet potatoes are tender.
4. Step 4: Stir in the coconut milk and chopped kale. Cook for 1–2 minutes until the kale softens. Remove the sage leaves and season the soup with salt and freshly cracked black pepper to taste.
5. Step 5: Serve the soup warm, garnished with the remaining cooked sausage and any optional toppings like pepitas, microgreens, or fried sage leaves.

Tips & Variations

• For a plant-based version, use vegan sausage instead of Italian sausage.
• Adjust the amount of smoked paprika and black pepper to suit your preferred level of spiciness.
• Adding a splash of lemon juice before serving can brighten the flavors.
• If you like a thicker soup, blend part of the soup with an immersion blender before adding the kale.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a bit of extra broth if the soup has thickened too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup ahead of time?

Yes, this soup tastes even better the next day after the flavors have melded. Just store it in the refrigerator and reheat when ready to serve.

What can I substitute for coconut milk?

You can use heavy cream or a plant-based milk like cashew or almond milk, but note that the flavor and creaminess may vary slightly.

Creamy Sweet Potato and Sausage Soup Recipe

Print Recipe

★★★★★

4.8 from 108 reviews

This creamy sweet potato and sausage soup is a hearty, comforting dish perfect for cozy dinners. It combines savory Italian sausage with tender sweet potatoes, fresh kale, and a blend of spices to create a rich and flavorful soup. Enhanced by the creamy texture of coconut milk and the earthiness of sage, this recipe is both nutritious and satisfying.

• Author: Joe
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 6 servings 1x
• Category: Dinner
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Main 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

Instructions

1. Brown the sausage: Heat 1 tablespoon of olive oil in a pan over medium-high heat. Add the ground Italian sausage and cook until browned and fully cooked through. Once done, transfer the sausage to a plate and set aside.
2. Sauté onion and garlic: In the same pan, add the remaining 1 tablespoon of olive oil. Sauté the diced onion for about 5 minutes until softened. Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
3. Add broth and vegetables: Pour in the vegetable broth and add the fresh sage leaves, thinly sliced carrots, diced sweet potatoes, smoked paprika, rinsed white beans, and half of the cooked sausage. Bring to a gentle simmer, then reduce the heat to low, cover the pan, and cook for 15 minutes or until the sweet potatoes are tender.
4. Finish with coconut milk and kale: Stir in the full-fat coconut milk and chopped kale. Cook for another 1-2 minutes until the kale has softened. Remove the sage leaves from the soup. Season with salt and freshly cracked black pepper to taste.
5. Serve and garnish: Ladle the soup into bowls and garnish with the remaining browned sausage and your choice of optional toppings such as pepitas, microgreens, or fried sage leaves. Serve warm and enjoy.

Notes

• Use vegan sausage to make this recipe plant-based and vegan-friendly.
• Adjust the amount of smoked paprika and black pepper to control the soup’s spiciness according to your preference.
• This soup can be stored in the refrigerator for up to 3 days. Reheat gently and stir in extra broth if the soup thickens too much.

Keywords: sweet potato soup, sausage soup, creamy soup, hearty soup, one pot dinner, cozy meal