Creamy Sweet Potato and Sausage Soup
Total Time
35 mins
Prep Time
10 mins
Cook Time
25 mins
Rating
4.9 out of 5 stars
(44)
Ingredients
6 to 8 servings
- 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 leaves of fresh sage
- 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 chopped fresh kale
- salt and freshly-cracked black pepper, to taste
- optional toppings: pepitas, microgreens, fried sage leaves, etc.
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Preparation
Step 1
Brown the sausage. Heat 1 tablespoon oil in a large stockpot over medium-high heat. Sauté the sausage, crumbling it with a wooden spoon as it cooks, until browned. Transfer the sausage with a slotted spoon to a clean plate and set aside.
Step 2
Sauté the onion and garlic. Heat the remaining 1 tablespoon oil in the stockpot. Add the onion and sauté for 5 minutes, stirring occasionally, until softened. Add the garlic and sauté for 1-2 minutes, stirring frequently, until fragrant.
Step 3
Simmer. Add the vegetable stock, sage, carrots, sweet potato, smoked paprika, beans, half of the cooked sausage and stir until combined. Cook until the soup reaches a simmer. Then reduce heat to medium-low to maintain the simmer, cover and cook for 15 minutes or until the sweet potatoes are tender.
Step 4
Season. Add the coconut milk and fresh kale and stir for 1-2 minutes, or until the kale begins to soften. Remove and discard the sage. Taste and season the soup with salt and pepper as needed.
Step 5
Serve. Serve warm, garnished with a spoonful of the remaining crumbled sausage plus any of your desired toppings.
Step 6
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Chef's notes
Make it gluten-free:
This recipe is naturally gluten-free if made with certified GF sausage. (It’s always a good idea to double-check the label with sausage.)
Make it vegan/vegetarian:
As mentioned above, this soup is easy to make vegan/vegetarian by using plant-based sausage. We’re partial to Field Roast or Beyond Sausage in our house.
Use andouille sausage:
Zesty andouille sausage would also be fantastic in this soup in place of Italian sausage.
Use cream:
If you aren’t a big fan of coconut milk, you’re welcome to add in your desired amount of heavy cream or half and half to make the soup creamy.
Make it spicy:
Feel free to toss in some crushed red pepper flakes to amp up the heat.
Add bacon:
This soup would also be fantastic with some bacon bits sprinkled on top and/or stirred into the soup.
