Creamy Sweet Potato and Sausage Soup Recipe
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.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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
