I make this Spicy Sausage Sweet Potato Soup Recipe on pretty much every chilly night I can get away with it, and my family has stopped even asking what’s for dinner when they smell it simmering. I stumbled onto the trick of blending some of the broth with cashew butter completely by accident, and now I can’t imagine making this soup any other way.
It’s creamy, a little spicy, a little sweet, and somehow still completely dairy-free. If you’re after a creamy sweet potato sausage soup that doesn’t rely on cream at all, I think this one is going to become a regular in your kitchen too.
Cooking Time
- Prep Time: 20 minutes
- Cooking Time: 30 minutes
- Total Time: 50 minutes
Ingredients
- 1 tablespoon olive oil — just enough to get the sausage browning without sticking
- 1 pound bulk hot Italian sausage — the backbone of the flavor, swap to mild if you want less heat
- 1 large onion, diced — builds the savory base that everything else sits on top of
- 3 cloves garlic, minced — fresh garlic makes a real difference here over the jarred kind
- 2 teaspoons garlic powder — layers in extra savory depth beyond the fresh cloves
- 1 teaspoon onion powder — rounds out the onion flavor throughout the whole pot
- 1 teaspoon cumin — brings a warm, earthy note that plays well with the sweet potato
- 1 teaspoon dried oregano — adds a subtle herbal backbone to the broth
- ¼ teaspoon turmeric — mostly for color and a gentle warmth, don’t skip it
- 1 teaspoon kosher salt — season early so the flavor builds as everything cooks
- ½ teaspoon black pepper — freshly ground makes a noticeable difference in taste
- 1 pound sweet potatoes, peeled and cubed — go for firm, unblemished ones so they hold their shape while simmering
- 4 cups chicken broth, divided — use a good quality broth since it’s half the flavor of the soup
- ¼ cup cashew butter — this is what makes the broth creamy without a drop of dairy
- 1 bunch lacinato kale, stripped and chopped — baby spinach works fine too if that’s what you have
- ½ lemon, juiced — brightens the whole pot right at the very end
Note: serves 4 to 6.
Equipment You Need
- Large heavy pot or Dutch oven — gives you enough room to brown the sausage and simmer everything together
- Wooden spoon — for breaking up the sausage as it cooks
- Ladle — makes it easy to transfer broth and sweet potato into the blender
- High-speed blender — essential for getting that silky, creamy texture from the cashew butter mixture
- Cutting board and sharp knife — for prepping the onion, garlic, sweet potato, and kale
- Measuring cups and spoons — keeps your seasoning balanced every time
How to Make Spicy Sausage Sweet Potato Soup Recipe?
This soup comes together in one pot with just a short blending step in the middle, so it’s far less work than it sounds. Here’s exactly how I walk through it every time I make a batch.
Brown the Sausage
Heat a large heavy pot over medium-high heat and add the olive oil. Crumble in the sausage and cook, breaking it apart with a wooden spoon, until it’s well browned all over. This step builds most of the deep flavor in the final soup.
Cook the Aromatics
Add the diced onion to the pot and cook until softened, which takes about five minutes. Stir in the minced garlic along with all the dried spices, and cook for another two minutes until everything smells fragrant.
Simmer the Sweet Potatoes
Add the cubed sweet potatoes and 3 cups of the chicken broth to the pot. Bring everything to a boil, then reduce the heat to low, partially cover, and let it simmer for about 20 minutes until the sweet potatoes are fork-tender.
Blend for Creaminess
Ladle out about 1 cup of broth along with some of the cooked sweet potato into a high-speed blender. Add the remaining 1 cup of broth and the cashew butter, then blend until completely smooth, scraping down the sides as needed.
Finish and Serve
Pour the blended mixture back into the pot along with the chopped kale. Stir and cook until everything is heated through and the kale has wilted. Squeeze in the lemon juice, taste, and adjust the seasoning before serving.
Additional Tips for Making This Recipe Better
I’ve tweaked this soup enough times now to know exactly what makes it better.
- I always toast my spices with the garlic for a minute or two, since it really wakes up their flavor before the liquid goes in.
- I like doubling the batch, because leftovers actually taste even better the next day once everything’s had time to meld.
- I blend the cashew butter mixture longer than I think I need to, which gives the broth that extra silky finish.
- I taste for salt right at the very end, after the lemon juice goes in, since the acidity changes how seasoned it tastes.
- I keep a jar of red pepper flakes nearby so everyone at my table can adjust the spice level to their own taste.
Common Mistakes to Avoid
- I once skipped browning the sausage properly and rushed straight to adding broth, and the soup ended up missing that deep savory flavor.
- I added the kale too early one time and it turned mushy and dull instead of staying vibrant and tender.
- I forgot to scrape down my blender while making the cashew mixture, and ended up with a few gritty bits in the final soup.
- I used sweet potatoes that were cut unevenly, so some pieces turned mushy while others stayed hard.
- I added the lemon juice too early once, and it muted the brightness that’s supposed to show up at the very end.
How to Serve Spicy Sausage Sweet Potato Soup?
I love ladling this into wide, shallow bowls so you can really see the color against the deep green kale. A drizzle of extra olive oil on top and a crack of fresh black pepper makes it look like something from a restaurant menu.
Crusty bread on the side is non-negotiable in my house for soaking up every last bit of broth. If you’re already building out a cozy soup night, this pairs beautifully alongside something like a bowl of creamy chicken cheddar soup for anyone at the table who wants a second, milder option.
Variations
- Use andouille sausage instead of Italian sausage for a smokier, Creole-leaning version, closer to a sweet potato soup with andouille sausage
- Stir in a can of full-fat coconut milk instead of cashew butter for a sweet potato kale soup coconut milk variation
- Swap the kale for fresh baby spinach for a milder, softer sweet potato sausage spinach soup
- Add crispy cooked bacon on top for a smoky, salty sweet potato kale bacon soup twist
- Use almond butter or sunflower seed butter in place of cashew butter if you have a nut allergy
- Leave out the sausage entirely and add white beans for a heartier, meat-free version of this sweet potato kale soup recipe
Nutritional Information
Here’s a general breakdown per serving, though this will shift slightly depending on your exact sausage and broth.
- Calories: 420 kcal
- Protein: 20 g
- Carbohydrates: 28 g
- Fat: 26 g
Make Ahead and Storage
You can prep the sweet potatoes, onion, and garlic up to a day ahead and store them covered in the fridge until you’re ready to cook.
Leftover soup keeps well in an airtight container in the refrigerator for up to 4 days, and the flavor honestly gets even better by day two.
To freeze, let the soup cool completely before transferring to a freezer-safe container, where it will keep for up to 3 months; reheat gently on the stovetop over low heat.
Why You’ll Love This Recipe?
This soup earns its spot in my regular rotation for more reasons than just the flavor.
- It’s naturally dairy-free: The cashew butter trick gives you that creamy, rich texture without a single drop of cream or milk.
- It’s a one-pot meal: Everything from browning the sausage to simmering the vegetables happens in a single pot, which means minimal cleanup.
- It’s packed with nutrition: Between the sausage, sweet potatoes, and kale, you’re getting protein, fiber, and healthy fats all in one bowl.
- It’s easy to customize: Whether you want it spicier, smokier, or made with coconut milk instead, this base recipe adapts easily.
FAQs
Can I make this soup without cashew butter?
Yes, you can swap in almond butter, sunflower seed butter, or even a can of coconut milk if you want a similar creamy texture without cashews.
Is this soup very spicy?
It has a gentle heat from the hot Italian sausage, but you can easily use mild sausage instead if you want to tone it down for the whole family.
Can I use regular potatoes instead of sweet potatoes?
You technically can, but you’ll lose that natural sweetness that balances the spice from the sausage, which is really the whole point of this recipe.
How do I store leftovers properly?
Let the soup cool completely before sealing it in an airtight container, then keep it in the fridge for up to 4 days or in the freezer for up to 3 months.
Can I make this soup vegetarian?
Yes, simply leave out the sausage and add a can of drained white beans or chickpeas in its place for protein, similar to how many sweet potato kale soup recipe variations are built.
Looking for something to round out your cozy soup rotation? This spicy sausage sweet potato soup pairs nicely with a lighter bowl like white cheddar chicken soup for nights when you want to offer two options at the table.
Spicy Sausage Sweet Potato Soup Recipe
Ingredients
Method
- Heat a large heavy pot over medium-high heat and add the olive oil. Crumble in the sausage and cook, breaking it apart with a wooden spoon, until it’s well browned all over. This step builds most of the deep flavor in the final soup.
- Add the diced onion to the pot and cook until softened, which takes about five minutes. Stir in the minced garlic along with all the dried spices, and cook for another two minutes until everything smells fragrant.
- Add the cubed sweet potatoes and 3 cups of the chicken broth to the pot. Bring everything to a boil, then reduce the heat to low, partially cover, and let it simmer for about 20 minutes until the sweet potatoes are fork-tender.
- Ladle out about 1 cup of broth along with some of the cooked sweet potato into a high-speed blender. Add the remaining 1 cup of broth and the cashew butter, then blend until completely smooth, scraping down the sides as needed.
- Pour the blended mixture back into the pot along with the chopped kale. Stir and cook until everything is heated through and the kale has wilted. Squeeze in the lemon juice, taste, and adjust the seasoning before serving.
Notes
- I always toast my spices with the garlic for a minute or two, since it really wakes up their flavor before the liquid goes in.
- I like doubling the batch, because leftovers actually taste even better the next day once everything’s had time to meld.
- I blend the cashew butter mixture longer than I think I need to, which gives the broth that extra silky finish.
- I taste for salt right at the very end, after the lemon juice goes in, since the acidity changes how seasoned it tastes.
- I keep a jar of red pepper flakes nearby so everyone at my table can adjust the spice level to their own taste.
