Gluten-free; dairy-free option available
This creamy sausage sweet potato soup is a comforting one-pot recipe with Italian sausage, tender sweet potatoes, kale or spinach, chicken broth, garlic, warm spices, and cream or coconut milk. It is flavorful, filling, easy to customize, and ideal for weeknight dinners or meal prep.
Ingredients
- 1 tablespoon olive oil only if needed for lean sausage
- 1 pound Italian sausage mild or hot, casings removed
- 1 medium yellow onion finely diced
- 4 garlic cloves minced
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- ¼ to ½ teaspoon red pepper flakes optional
- ½ teaspoon black pepper
- ½ teaspoon salt plus more to taste
- 2 pounds sweet potatoes peeled and cut into ¾-inch cubes
- 5 cups low-sodium chicken broth or vegetable broth
- 4 cups chopped kale stems removed
- ¾ cup heavy cream or full-fat canned coconut milk
- ¼ cup grated Parmesan cheese optional, for serving
- Fresh parsley red pepper flakes, or crusty bread, optional, for serving
Instructions
- Heat a large Dutch oven or soup pot over medium-high heat. Add the Italian sausage and cook for 6 to 8 minutes, breaking it apart with a wooden spoon, until browned and fully cooked.
- If the sausage releases a large amount of grease, carefully remove most of it, leaving about 1 tablespoon in the pot. If using lean turkey sausage and the pot is dry, add 1 tablespoon olive oil.
- Add the diced onion and cook for 4 to 5 minutes, stirring occasionally, until soft and translucent.
- Add the minced garlic, smoked paprika, dried thyme, red pepper flakes, black pepper, and salt. Cook for 30 seconds, stirring constantly, until fragrant.
- Add the cubed sweet potatoes and chicken broth. Use a wooden spoon to scrape any browned bits from the bottom of the pot.
- Bring the soup to a gentle boil. Reduce the heat to medium-low, partially cover the pot, and simmer for 15 to 18 minutes, until the sweet potatoes are fork-tender.
- For a thicker soup, mash some of the sweet potato cubes against the side of the pot with a potato masher or blend a small portion with an immersion blender.
- Stir in the chopped kale and cook for 5 to 7 minutes, until wilted and tender. If using spinach instead of kale, add it during the final 1 to 2 minutes.
- Reduce the heat to low. Stir in the heavy cream or full-fat coconut milk and warm gently for 2 to 3 minutes. Do not boil vigorously after adding the cream.
- Taste and adjust the salt, black pepper, and red pepper flakes. Serve warm with grated Parmesan, fresh parsley, or crusty bread if desired.
Notes
- Use hot Italian sausage or add extra red pepper flakes for a spicy sausage sweet potato soup.
- Use turkey sausage or chicken sausage for a lighter option. Add olive oil if the sausage does not release much fat.
- Use full-fat canned coconut milk instead of heavy cream for a dairy-free version.
- Add baby spinach during the final 1 to 2 minutes instead of kale if preferred.
- To make the soup thicker, mash or blend some of the cooked sweet potatoes directly in the pot.
- Refrigerate leftovers in airtight containers for 3 to 4 days.foodsafety+1
- For best freezer texture, freeze the soup before adding cream or coconut milk. Freeze for up to 2 to 3 months for best quality, then thaw overnight and add the creamy ingredient while reheating.