Description
A rich, creamy sweet potato and sausage soup that’s warm, hearty, and perfect for cozy dinners. Blended sweet potatoes give it a velvety base, balanced by savory sausage and herbs.
Ingredients
- 1 pound sausage (Italian, spicy, or smoked)
- 1 tablespoon olive oil (if needed)
- 1 small onion, chopped
- 2 cloves garlic, minced
- 2–3 medium sweet potatoes, peeled and diced
- 4 cups chicken or vegetable broth
- 1 teaspoon dried thyme or Italian seasoning
- Salt and black pepper, to taste
- 1/2 cup heavy cream or full-fat coconut milk
- Fresh parsley or spinach (optional, for garnish or added greens)
Instructions
- Heat a large pot over medium heat. Add olive oil if using lean sausage.
- Cook sausage until browned and cooked through. Remove and set aside.
- Sauté chopped onion in the same pot until soft, about 3–4 minutes. Stir in garlic and cook for 1 minute more.
- Add diced sweet potatoes, broth, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15–20 minutes, until sweet potatoes are tender.
- Partially blend the soup using an immersion blender or regular blender, leaving some chunks.
- Stir in the heavy cream and cooked sausage. Simmer for 5 more minutes.
- Adjust seasoning to taste and garnish with parsley or spinach before serving.
Notes
- Use spicy sausage for extra heat or turkey sausage for a lighter option.
- Coconut milk is a great dairy-free substitute for cream.
- Blend more or less of the soup to adjust the texture to your liking.
- Add greens like kale or spinach for extra nutrients.
- Soup freezes well for meal prep.
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 6g
- Sodium: 780mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 55mg
