Creamy Sweet Potato and Sausage Soup Recipe – Comfort Food

When I first made this creamy sweet potato and sausage soup, I honestly didn’t expect it to be this comforting. The mix of sweet potatoes, hearty sausage, and that velvety coconut milk base hit all the right notes.

I love how the smoky paprika and fresh sage blend into the broth—it smells amazing while cooking. What makes it even better is how flexible the recipe is.

I’ve made it a few different ways based on what I had in the fridge, and it still turned out delicious every time!

Creamy Sweet Potato and Sausage Soup Recipe

Ingredients

Here’s everything I used to bring out the perfect flavor and texture in this soup:

Italian sausage (1 lb): I usually go for mild or spicy based on the mood—vegan sausage works great too.
Olive oil (2 tablespoons): Helps brown the sausage and sauté the veggies.
White onion (1 medium, diced): Adds sweetness and depth when sautéed.
Garlic (3 cloves, minced): Gives that warm, aromatic base.
Sweet potato (2 medium, peeled and cubed): Fresh is best—don’t use frozen, it gets mushy.
Carrots (2 large, sliced): Add natural sweetness and color.
Vegetable broth (4 cups): A flavorful base that keeps it vegetarian if needed.
Smoked paprika (1 teaspoon): Adds a deep, smoky flavor.
Fresh sage (1 tablespoon, chopped): Gives the soup a cozy, earthy note.
White beans (1 can, drained): For protein and a creamy bite.
Coconut milk (1 can, full-fat): Makes the broth smooth and slightly sweet.
Fresh kale (2 cups, chopped): I add this last for a pop of color and nutrition.
Salt and black pepper to taste

Note: This recipe makes about 4 hearty servings.

Variations

Feel free to play around with ingredients based on your preferences—I’ve tried a few twists myself!

Make it spicy – Use hot Italian sausage or add chili flakes for a kick.
Swap the greens – Try baby spinach or Swiss chard instead of kale.
Add more veggies – Bell peppers, zucchini, or celery work well for extra crunch.
Use cream instead of coconut milk – If you’re not into coconut, half-and-half or heavy cream makes it richer.
Make it dairy-free and vegan – Stick with coconut milk and use a plant-based sausage.

Cooking Time

Prep Time: 10 minutes
Cooking Time: 25 minutes
Total Time: 35 minutes

Equipment You’ll Need

Large pot or Dutch oven – For sautéing and simmering everything in one pot.
Slotted spoon – To remove the sausage while leaving the drippings for extra flavor.
Wooden spoon – Great for breaking up sausage and stirring without scratching the pot.
Ladle – Makes serving the soup into bowls clean and easy.

How to Make Creamy Sweet Potato and Sausage Soup?

This soup is as simple as it is satisfying. Everything cooks in one pot, making cleanup a breeze. I love that I can prep it on a weeknight, and it still feels like a special treat.

Cook the Sausage

Start by heating olive oil in a large pot over medium-high heat. Add the sausage and break it apart as it browns. Cook until fully cooked through and lightly crispy. Use a slotted spoon to transfer it to a plate, leaving the flavorful oil behind.

Sauté the Onion and Garlic

In the same pot, add a little more olive oil if needed. Toss in the diced onion and sauté for about 5 minutes until it’s golden and fragrant. Then add the garlic and cook for another minute. This step builds the delicious flavor base for your soup.

Add Broth and Vegetables

Pour in the vegetable broth, then stir in sweet potatoes, carrots, smoked paprika, and chopped sage. Give it a good mix so everything is coated in seasoning. Let it simmer uncovered for about 15 minutes, or until the sweet potatoes are fork-tender.

Stir in Beans and Coconut Milk

Add the drained white beans to the pot for a creamy bite and protein boost. Pour in the coconut milk and stir everything together. Lower the heat and let it simmer gently so all the flavors come together into a rich, comforting broth.

Add Kale and Finish

Finally, add the chopped kale. Stir it in and let it wilt into the soup—it only takes a couple of minutes. Taste and adjust salt and pepper as needed. Once it’s ready, serve hot with a sprinkle of the cooked sausage on top.

Additional Tips for Making this Recipe Better

Here are a few tips I picked up after making this soup more than once:

Use fresh sweet potatoes – Pre-cut or frozen ones just don’t cook the same or hold texture well.
Add kale at the end – This keeps it vibrant and stops it from getting soggy.
Simmer gently after adding coconut milk – High heat can cause it to separate.
For a thicker soup – Blend a cup of the soup using an immersion blender and mix it back in.
Top it off – I sometimes sprinkle pepitas or fried sage leaves for crunch and presentation.

How to Serve Creamy Sweet Potato and Sausage Soup?

This soup is hearty enough to serve on its own, but I usually pair it with a warm, crusty slice of sourdough bread or soft dinner rolls for dipping. A sprinkle of sausage crumbles and a drizzle of olive oil on top makes it look extra special. If I’m serving guests, I throw in a side salad with a zesty vinaigrette to balance out the creamy richness.

Nutritional Information

Here’s a rough idea of the nutrition per serving, based on the ingredients listed:

Calories: 350
Protein: 18g
Carbohydrates: 40g
Fat: 14g

Make Ahead and Storage

To store: Let the soup cool completely and transfer it to airtight containers. It’ll keep in the fridge for up to 4 days.
To freeze: I portion it into freezer containers or bags and freeze for up to 3 months. Just skip the kale when freezing—add it fresh when reheating.
To reheat: Warm it gently on the stove or in the microwave, stirring occasionally. Add a splash of broth or water if it thickens too much.

Why You’ll Love This Recipe?

This cozy soup hits all the right notes—here’s why I keep coming back to it:

Quick and simple – With minimal prep and one-pot cooking, it’s perfect for busy days.
Nutrient-packed – It’s full of sweet potatoes, greens, and beans for a healthy, filling meal.
Easily customizable – Whether you’re dairy-free, vegan, or just out of certain ingredients, this soup flexes with you.
Flavor-loaded – Smoky, creamy, and herby—every spoonful delivers.
Great leftovers – Honestly, it tastes even better the next day after the flavors settle.

Ash Tyrrell