When I first made this Creamy Sweet Potato and Sausage Soup Recipe, I knew it would become a regular in our home. The balance of hearty sausage, tender sweet potatoes, and flavorful spices makes it a perfect comfort food that’s also nutritious. The creamy base, made with coconut milk, adds a subtle sweetness that blends beautifully with the smoky paprika and fresh sage.
What really sold me on this soup was how easy it is to customize—I could swap out ingredients based on what I had in my fridge and pantry, and it always turned out delicious. Plus, it’s one of those meals that taste even better the next day. If you’re looking for a blend of cozy and healthy, this soup is it. Trust me, once you try it, you’ll understand why it’s such a hit with family and guests!
Why You’ll Love This Recipe?
This recipe for a delicious, nutritious, and easy-to-make soup that’s perfect for any occasion! 🍲
Quick and Easy
With just 10 minutes of prep and a short cook time, this soup is perfect for busy weeknights or when you’re craving a fast, cozy meal.
Wholesome and Nutritious
Packed with sweet potatoes, kale, and beans, this soup offers a generous dose of vitamins and protein, making it both hearty and healthy.
Customizable to Any Diet
Whether you prefer traditional sausage or a plant-based alternative, this recipe adapts effortlessly to fit your dietary needs.
Burst of Flavor
From smoky paprika to creamy coconut milk, every spoonful of this soup delivers layers of rich, comforting flavors.
Perfect for Meal Prep
This soup tastes even better as leftovers and freezes like a dream, making it ideal for batch cooking.
Cooking Time
- Prep Time: 10 minutes
- Cooking Time: 25 minutes
- Total Time: 35 minutes
Ingredients
- Italian sausage (or vegan variety)
- Olive oil
- White onion
- Garlic
- Sweet potato
- Carrots
- Vegetable broth
- Smoked paprika
- Fresh sage
- White beans
- Coconut milk
- Fresh kale
Variations
- Make It Spicy
Add a pinch of crushed red pepper flakes or use hot Italian sausage. - Swap the Greens
Try replacing kale with spinach or Swiss chard for a different texture. - Add More Veggies
Bell peppers, celery, or zucchini would be great additions to the recipe. - Use Cream Instead of Coconut Milk
Not a fan of coconut milk? Sub in heavy cream or half-and-half for a more traditional creamy texture.
Equipment You’ll Need
- Large Pot or Dutch Oven – For cooking the soup.
- Slotted Spoon – To remove cooked sausage.
- Wooden Spoon – For stirring the ingredients.
- Ladle – To serve the soup.
How to Make Creamy Sweet Potato and Sausage Soup?
Follow this step-by-step guide to create a comforting and flavorful creamy sweet potato and sausage soup that’s perfect for any season! 🍲
Cook the Sausage 🍳
Heat olive oil in a large pot over medium-high heat. Add the sausage, breaking it up with a wooden spoon as it cooks. Cook until browned and fully cooked through. Use a slotted spoon to transfer the sausage to a plate, leaving the flavorful drippings in the pot.
Sauté the Onion and Garlic 🧄
Add more olive oil to the pot if needed, then toss in the diced onion. Sauté for about 5 minutes until it turns golden and fragrant. Add the minced garlic and cook for another minute. Don’t rush this step; it builds the flavor base for the soup.
Add Broth and Veggies 🥕
Stir in the vegetable broth, sage leaves, smoked paprika, carrots, and sweet potatoes. Mix well, ensuring the vegetables are evenly coated with the seasonings. Simmer the mixture on medium heat until the sweet potatoes are tender, about 15 minutes.
Incorporate Beans and Coconut Milk 🥥
Stir in the canned white beans for added texture and protein. Pour in the coconut milk and reduce the heat to low. Allow the soup to simmer gently, giving it time to develop its creamy, rich consistency.
Add the Kale and Serve 🌿
Finally, add the chopped fresh kale, stirring until it wilts into the soup. Season with salt and pepper to taste. Ladle the soup into bowls, topping each serving with the reserved sausage and any additional toppings like pepitas or Parmesan. Enjoy! 😋
Tips for Making the Recipe
- Use High-Quality Sausage
Whether you choose meat-based or plant-based sausage, a good quality option will greatly enhance the flavor of your soup. - Chop Sweet Potatoes Evenly
Cut your sweet potatoes into even pieces to ensure they cook uniformly. - Mix Up the Texture
Want a thicker soup? Blend a portion of it with an immersion blender. Prefer it chunkier? Skip blending altogether. - Don’t Skip the Toppings
Adding crispy sausage crumbles or toasted nuts elevates the dish with extra crunch and flavor.
How to Serve Creamy Sweet Potato and Sausage Soup?
To serve, ladle the soup into bowls and top with a few crumbles of the reserved sausage. Sprinkle on toasted pepitas, fried sage leaves, or microgreens for a touch of elegance.
Pair the soup with crusty bread or soft dinner rolls for dipping. If you’re serving guests, consider a side salad with a tangy dressing to complement the rich, creamy soup flavors. For a final touch, drizzle a bit of olive oil or a sprinkle of smoked paprika before bringing it to the table.
Nutritional Information
Here’s an approximate nutritional breakdown per serving:
- Calories: 350
- Protein: 18g
- Carbohydrates: 40g
- Fat: 14g
Make Ahead and Storage
This soup is an excellent choice for meal prep and storing leftovers. Make a batch ahead of time, as the flavors only get better the next day.
To store, ladle the cooled soup into airtight containers and refrigerate for up to 4 days. For longer storage, freeze the soup in individual portions for up to 3 months. Just be sure to add the kale fresh when reheating, as it can lose its texture after freezing.
With its hearty, comforting flavors and creamy texture, this Creamy Sweet Potato and Sausage Soup is bound to become one of your favorite meals. It’s a hug in a bowl, perfect for chilly nights or meal-prepping success. Give it a try, and don’t forget to save some for leftovers!
For a visual guide, watch the full recipe video here:
Creamy Sweet Potato and Sausage Soup Recipe
Ingredients
- 2 tablespoons olive oil divided
- 1 pound ground Italian sausage or vegan alternative
- 1 large white onion diced
- 6 cloves garlic minced
- 4 cups vegetable broth
- 5 fresh sage leaves
- 2 carrots thinly sliced
- 1 1/2 pounds sweet potatoes 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 handfuls fresh kale chopped
- Salt and freshly ground black pepper to taste
- Optional toppings: pepitas microgreens, fried sage leaves
Instructions
- Brown the Sausage: In a large stockpot, heat 1 tablespoon of oil over medium-high heat. Add the sausage, breaking it apart with a wooden spoon, and cook until browned. Use a slotted spoon to transfer it to a plate and set aside.
- Sauté the Aromatics: Add the remaining 1 tablespoon of oil to the stockpot. Sauté the onion for about 5 minutes until softened, then add the garlic and cook for another 1-2 minutes until fragrant.
- Simmer the Soup: Stir in the vegetable broth, sage, carrots, sweet potatoes, smoked paprika, beans, and half of the cooked sausage. Bring to a simmer, then reduce heat to medium-low, cover, and cook for 15 minutes or until the sweet potatoes are tender.
- Finish and Serve: Add the coconut milk and kale, stirring until the kale wilts. Discard the sage leaves, then season with salt and pepper to taste. Serve warm, topped with the remaining sausage and any optional garnishes.
Notes
- Choose high-quality sausage for the best flavor.
- Dice sweet potatoes evenly for consistent cooking.
- Blend some of the soup for a creamier texture or leave it chunky.
- Top with crispy sausage or toasted nuts for added crunch.
