Description
Creamy Sweet Potato and Sausage Soup is a comforting, hearty meal perfect for chilly days. This soup combines tender sweet potatoes, savory Italian sausage, creamy coconut milk, white beans, kale, and warm spices in a flavorful broth, making it a nourishing dish ideal for family dinners.
Ingredients
Scale
Sausage and Oil
- 2 tablespoons olive oil (divided)
- 1 pound ground Italian sausage (or vegan sausage)
Vegetables and Aromatics
- 1 large white onion, peeled and diced
- 6 cloves garlic, minced
- 2 carrots, thinly sliced
- 1 1/2 pounds sweet potato, diced
- 2 large handfuls fresh kale, chopped
- 5 fresh sage leaves
Liquids and Seasoning
- 4 cups vegetable broth
- 1 1/2 teaspoons smoked paprika
- 1 15-ounce can white beans, rinsed and drained
- 1 15-ounce can full-fat coconut milk
- Salt and freshly-cracked black pepper, to taste
Optional Toppings
- Pepitas
- Microgreens
- Fried sage leaves
Instructions
- Brown the sausage: Heat 1 tablespoon of olive oil over medium-high heat and brown the ground Italian sausage until fully cooked and browned. Transfer the sausage to a plate and set aside.
- Sauté onion and garlic: In the same pot, add the remaining 1 tablespoon of olive oil. Sauté the diced onion for about 5 minutes until softened, then add the minced garlic and cook for another 1-2 minutes until fragrant.
- Simmer the soup: Add the vegetable broth, fresh sage leaves, sliced carrots, diced sweet potatoes, smoked paprika, rinsed white beans, and half of the cooked sausage to the pot. Bring everything to a simmer, then reduce heat, cover, and cook for 15 minutes until the sweet potatoes are tender.
- Finish with coconut milk and kale: Stir in the full-fat coconut milk and chopped kale. Cook for 1-2 minutes until the kale softens. Remove the sage leaves and season the soup with salt and freshly cracked black pepper to taste.
- Serve: Ladle the soup into bowls and serve warm, garnished with the remaining cooked sausage and any optional toppings like pepitas, microgreens, or fried sage leaves.
Notes
- Use vegan sausage to create a plant-based version of the soup.
- Adjust the amount of smoked paprika and black pepper to control the level of spiciness.
- The soup can be stored in the refrigerator for up to 3 days. Reheat gently and stir in extra broth if the soup thickens too much.