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Creamy Sweet Potato and Sausage Soup Recipe
Ash Tyrrell

Creamy Sweet Potato and Sausage Soup Recipe

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.
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Prep Time 10 minutes
Cook Time 25 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Notes

  • 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.