Sweet Potato And Sausage Soup – Let me set the scene: it was one of those days where I just couldn’t shake the cold. You know the kind—the kind where you’re walking around in two pairs of socks and a blanket wrapped around you like a cape. Dinner wasn’t just a meal that night; it needed to be an event. Something warm, hearty, and comforting.
I’d been to the farmer’s market that week and had these gorgeous sweet potatoes that were practically begging to be turned into something delicious. Add to that a pack of Italian sausage sitting in the fridge and a stray can of coconut milk in the pantry (I honestly don’t even remember buying it), and this soup practically made itself.
The first bite? Absolute heaven. My husband stopped mid-spoonful to say, “This one’s a keeper.” And trust me, that’s not a sentence he throws around lightly when it comes to food.
Now it’s one of those recipes I make on repeat—especially when life feels a little too chaotic. It’s like a warm hug in a bowl, and let’s be honest, we could all use a few more of those.
Why You’ll Love This Sweet Potato And Sausage Soup Recipe?
- It’s cozy as heck: Perfect for chilly nights or anytime you want something comforting.
- Balanced flavors: The sweet potatoes are naturally sweet, the sausage is savory and a little smoky, and the coconut milk ties everything together.
- Flexible: You can totally make this soup your own—swap the kale for spinach or add a little heat with red pepper flakes.
- Leftover gold: Somehow, it tastes even better the next day. (How does that even happen?)
Ingredient Notes:
The ingredients for this soup are simple but work together in such a magical way. Let’s break it down:
- Sweet Potatoes: These are the backbone of the soup. Their natural sweetness pairs beautifully with the smoky sausage and creamy coconut milk.
- Italian Sausage: Adds a savory depth. Use spicy sausage for a little kick, or swap it for vegan sausage if that’s your jam.
- Vegetable Broth: The base of the soup. Go for a good-quality broth—it makes all the difference.
- White Beans: Creamy and filling. They also add a little extra protein, which is always a win.
- Coconut Milk: Full-fat is the way to go. It makes the broth so rich and velvety.
- Kale: Adds a nice pop of color and texture. If kale’s not your thing, spinach works just as well.
- Fresh Sage: It’s the unsung hero of this soup, adding a warm, earthy flavor that ties everything together.
How To Make Sweet Potato And Sausage Soup?
This Sweet Potato and Sausage Soup is ridiculously easy to make. Here’s how it comes together:
- Brown the Sausage
Start by heating a splash of olive oil in a big soup pot. Add the sausage, breaking it up with a wooden spoon as it cooks. Let it get all golden and crispy—it’s worth the extra minute or two. Scoop it out with a slotted spoon and set it aside for later. - Sauté the Onion and Garlic
In the same pot (because who wants extra dishes?), heat another tablespoon of oil. Add the diced onion and let it cook for about five minutes, stirring occasionally. Once the onion is soft and fragrant, toss in the garlic and cook for another minute or two. - Build the Broth
Pour in the vegetable broth and add the fresh sage, sweet potatoes, carrots, white beans, smoked paprika, and half of the cooked sausage. Stir it all together and bring it to a gentle simmer. Cover the pot and let it cook for about 15 minutes, or until the sweet potatoes are tender. - Add the Creaminess
Stir in the coconut milk and fresh kale. Let it cook for another couple of minutes until the kale is just wilted and the soup looks like a pot of cozy perfection. Don’t forget to fish out the sage leaves—they’ve done their job. - Serve It Up
Ladle the soup into bowls and top with the reserved sausage. If you’re feeling fancy, add some pepitas, a drizzle of olive oil, or even a sprinkle of fried sage. Then grab a spoon and dig in!
Storage Options:
This soup is just as good (if not better) the next day. Here’s how to store it:
Want To Save This Recipe?
- In the Fridge: Let it cool completely, then transfer to an airtight container. It’ll keep for up to four days. Reheat gently on the stovetop or in the microwave.
- In the Freezer: Freeze individual portions in airtight containers for up to three months. Thaw in the fridge overnight, then reheat.
Variations and Substitutions:
Feel like switching things up? Here are some ideas:
- Protein Swap: Ground turkey, chicken sausage, or even crumbled tofu work well here.
- Extra Veggies: Add zucchini, bell peppers, or even some frozen peas for more variety.
- Spice It Up: Toss in some red pepper flakes or use spicy sausage for a little heat.
- Dairy Option: If you’re not avoiding dairy, heavy cream can replace the coconut milk.
What to Serve with Sweet Potato And Sausage Soup?
This soup is a meal on its own, but if you’re looking to round things out, here are some great pairings:
- Crusty Bread: Perfect for soaking up all that creamy, delicious broth.
- Side Salad: A simple green salad with a tangy vinaigrette balances the richness of the soup.
- Cheddar Biscuits: Because carbs + soup = happiness.
Frequently Asked Questions:
Can I make this soup ahead of time?
Absolutely! It tastes even better the next day once the flavors have had time to meld.
Can I use canned sweet potatoes?
You can, but fresh ones will hold their shape better and give the soup a nicer texture.
How do I reheat this soup?
Reheat it on the stovetop over low heat, stirring occasionally. If it’s thickened up too much, just add a splash of broth or water to thin it out.
And that’s it! Sweet Potato and Sausage Soup that’s warm, hearty, and so easy to make. Give it a try, and let me know what toppings or twists you add—I love hearing your ideas!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Sweet Potato And Sausage Soup
Ingredients
- 2 tbsp Olive Oil divided
- 1 lb Ground Italian Sausage or vegan sausage as a substitute
- 1 Large White Onion peeled and diced
- 6 Cloves Garlic minced
- 4 cups Vegetable Broth
- 5 Fresh Sage Leaves
- 2 Carrots thinly sliced
- 1 ½ lbs Sweet Potatoes peeled and diced
- 1 ½ tsp Smoked Paprika
- 1 15- oz Can White Beans rinsed and drained
- 1 15- oz Can Full-Fat Coconut Milk
- 2 Large Handfuls Fresh Kale chopped
- Salt and Freshly Ground Black Pepper to taste
- Optional Toppings: Pepitas microgreens, fried sage leaves
Instructions
Cook the Sausage
- Heat 1 tablespoon of olive oil in a large stockpot over medium-high heat. Add the ground Italian sausage, breaking it apart with a wooden spoon as it cooks. Sauté until browned, approximately 5–7 minutes. Use a slotted spoon to transfer the sausage to a clean plate and set aside.
Sauté the Aromatics
- Add the remaining 1 tablespoon of olive oil to the pot. Stir in the diced onion and sauté for 5 minutes, stirring occasionally, until softened and translucent. Add the minced garlic and cook for an additional 1–2 minutes until fragrant.
Build the Soup Base
- Pour in the vegetable broth and add the fresh sage leaves, sliced carrots, diced sweet potatoes, smoked paprika, and white beans. Stir in half of the browned sausage, ensuring all ingredients are evenly combined. Bring the soup to a gentle boil over medium-high heat. Once boiling, reduce the heat to medium-low, cover, and simmer for approximately 15 minutes, or until the sweet potatoes are fork-tender.
Incorporate Coconut Milk and Kale
- Once the sweet potatoes are tender, stir in the full-fat coconut milk and chopped fresh kale. Cook for 2–3 minutes, or until the kale begins to wilt and the soup is heated through. Remove and discard the sage leaves.
Season and Serve
- Taste the soup and adjust the seasoning with salt and freshly ground black pepper as needed. Ladle the soup into bowls, garnish with the reserved sausage and any desired toppings such as pepitas, microgreens, or fried sage leaves, and serve immediately.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
