This creamy sweet potato and sausage soup is warm and comforting. With sweet potatoes and flavorful sausage, it’s like a hug in a bowl!
Who wouldn’t want to slurp up this deliciousness? Plus, it’s super easy to make! I love it served with some crusty bread for dipping—yum!
Key Ingredients & Substitutions
Italian Sausage: This adds a lot of flavor to the soup! You can use either mild or spicy depending on your taste. If you’re looking for a healthier option, turkey or chicken sausage works well too!
Sweet Potatoes: They give the soup a creamy texture and natural sweetness. If sweet potatoes aren’t available, you could use carrots or butternut squash for a similar effect.
Chicken Broth: I love using homemade broth for richer flavor, but store-bought works fine too. For a vegetarian version, vegetable broth can be used as an excellent substitute.
Heavy Cream: This makes the soup creamy and rich. If you’re aiming for a lighter version, half-and-half or coconut milk can be a nice alternative, giving a different but tasty twist!
Fresh Spinach: Adds nutrients and color. If you don’t have fresh spinach, kale or Swiss chard could be options. Just chop them up and add them in!
How Can You Get the Right Creamy Texture?
The key to achieving that perfect creamy texture in this soup is blending part of it. You want to ensure some chunks of sweet potato remain for texture. Here’s how to do it:
- After cooking the sweet potatoes until tender, use an immersion blender directly in the pot to puree some of the soup.
- If using a standard blender, allow the soup to cool for a few minutes. Blend half, then return it to the pot. Be careful with hot liquids!
- Blend until you reach your desired consistency, ensuring it stays creamy but still has some chunks.
By following these steps, your soup will be both comforting and creamy without losing that heartiness from the sweet potatoes and sausage!
Creamy Sweet Potato and Sausage Soup
Ingredients You’ll Need:
- 1 lb (450g) Italian sausage (mild or spicy), casings removed
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 2 large sweet potatoes, peeled and diced into 1/2-inch cubes
- 4 cups (1 liter) chicken broth
- 1 cup (240 ml) heavy cream
- 2 cups fresh spinach, roughly chopped
- 1 teaspoon fresh rosemary, chopped (plus small sprigs for garnish)
- 1/2 teaspoon crushed red pepper flakes (optional, for heat)
- Salt and black pepper, to taste
- Grated Parmesan cheese, for serving
- Crusty bread, optional for serving
How Much Time Will You Need?
This soup takes about 15 minutes to prep and around 30 minutes to cook, making a total time of about 45 minutes from start to finish. Perfect for a cozy weeknight dinner!
Step-by-Step Instructions:
1. Cook the Sausage:
Start by heating the olive oil in a large pot over medium heat. Add the Italian sausage, breaking it up with a spoon as it cooks. Let it brown and become fully cooked, which typically takes about 6-8 minutes. Once done, remove the sausage from the pot and set it aside, but leave the delicious drippings in the pot.
2. Sauté the Aromatics:
In the same pot, toss in the chopped onion. Sauté for about 3-4 minutes until the onion is soft and translucent. Next, add the minced garlic and cook for another 30 seconds until you can really smell that wonderful garlic aroma!
3. Add Sweet Potatoes:
Add the diced sweet potatoes into the pot and give everything a good stir to mix it up with the onion and garlic. Let them cook for about 2-3 minutes. This step will help the sweet potatoes soften slightly before we add the broth.
4. Simmer the Soup:
Now, pour in the chicken broth and bring the mixture to a rolling boil. Once it reaches a boil, reduce the heat and cover the pot, letting it simmer away for about 15-20 minutes until the sweet potatoes are nice and tender.
5. Blend for Creaminess:
Using an immersion blender, go ahead and partially blend the soup to achieve a creamy texture while still keeping some sweet potato chunks intact. If you don’t have an immersion blender, you can carefully blend half the soup in a regular blender and then mix it back into the pot. Just remember to let it cool down a bit before blending!
6. Stir in the Cream and Greens:
After blending, stir in the cooked sausage, heavy cream, fresh spinach, and chopped rosemary. If you like a little kick, you can also add the crushed red pepper flakes. Let the soup simmer uncovered for another 5 minutes so everything heats through and the spinach wilts nicely.
7. Taste and Season:
Time to taste your soup! Sprinkle in salt and black pepper to your liking—this is where you can customize it to your palate.
8. Serve and Enjoy:
Finally, ladle the delicious soup into bowls and garnish each with a small sprig of rosemary, a sprinkle of crushed red pepper flakes, and a generous amount of grated Parmesan cheese. Serve hot, and don’t forget to have some crusty bread on the side for dipping!
Enjoy this rich, flavorful, and creamy sweet potato and sausage soup—it’s sure to warm your heart!
Can I Use Different Types of Sausage?
Absolutely! While Italian sausage adds great flavor, you can use any type of sausage you prefer. Turkey sausage is a leaner alternative, and if you’re looking for vegetarian options, consider using plant-based sausage!
Can I Make This Soup Ahead of Time?
Yes, this soup can be made ahead! Cook and cool the soup, then store it in an airtight container in the fridge for up to 3 days. Reheat gently on the stove before serving, adding a splash of cream or broth if it thickens too much.
How Do I Store Leftovers?
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. You can also freeze it for up to 3 months! Just thaw overnight in the fridge and reheat on the stove.
Can I Add Other Vegetables to the Soup?
Definitely! Feel free to get creative. Carrots, celery, or even kale can be good additions. Just make sure to cook them long enough to become tender.
