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.
How would you rate this recipe?
Preparation
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.