Creamy Sweet Potato and Sausage Soup Recipe
This hearty soup combines savory sausage, sweet potatoes, white beans, and kale in a rich coconut milk broth. Smoked paprika and fresh sage add depth, while optional toppings like crispy sausage or pepitas enhance texture. Perfect for a comforting and flavorful meal.
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.