Creamy Sweet Potato and Sausage Soup

If you’ve been craving a dinner that feels like a warm blanket and doesn’t require you to “just quickly” wash 47 dishes, Creamy Sweet Potato and Sausage Soup is about to become your new weeknight hero. It’s rich, cozy, a little smoky, and loaded with good stuff—sweet potatoes, sausage, white beans, and kale—yet it still comes together in about 45 minutes.

This is the kind of soup that makes your kitchen smell like you have your life together. (Even if the laundry mountain says otherwise. No judgment. I live here too.)

Why You’ll Love This Creamy Sweet Potato and Sausage Soup

• Big comfort, low effort. It’s a one-pot situation (bless).
• Creamy without heavy cream. Coconut milk makes it lush and silky.
• Balanced flavors. Savory sausage + sweet potato sweetness + smoky paprika = magic.
• Meal-prep friendly. It reheats like a dream, which is basically future-you sending a thank-you note.
• Flexible. Use Italian sausage or vegan sausage—either way, it’s delicious.

Ingredients You’ll Need

Here’s what makes this soup so satisfying (and secretly easy):

For the soup

• 2 tablespoons olive oil (divided)
• 1 pound ground Italian sausage (or vegan sausage)
• 1 large white onion, diced
• 6 cloves garlic, minced
• 4 cups vegetable broth
• 5 fresh sage leaves
• 2 carrots, thinly sliced
• 1 ½ pounds sweet potato, diced
• 1 ½ teaspoons smoked paprika
• 1 (15-ounce) can white beans, rinsed and drained
• 1 (15-ounce) can full-fat coconut milk
• 2 large handfuls fresh kale, chopped

Seasonings + toppings

• Salt and freshly cracked black pepper, to taste
• Optional toppings: pepitas, microgreens, fried sage leaves, extra sausage

Serves: 6–8 bowls
Total time: ~45 minutes

How to Make Creamy Sweet Potato and Sausage Soup

1) Brown the sausage

Heat 1 tablespoon olive oil in a large stockpot over medium-high heat. Add the sausage and cook for 5–7 minutes, breaking it up as it browns.

Once it’s cooked through, scoop it out with a slotted spoon and set aside. Leave the flavorful bits behind in the pot (that’s not mess—that’s free flavor).

2) Sauté the onion and garlic

Add the remaining 1 tablespoon olive oil. Toss in the diced onion and cook for about 5 minutes, until soft and translucent.

Add the minced garlic and cook 1–2 minutes more, stirring so it doesn’t burn. (Burnt garlic is dramatic in the worst way.)

3) Build the soup base

Add:

• vegetable broth
• sage leaves
• sliced carrots
• diced sweet potato
• smoked paprika
• white beans
• half of the cooked sausage

Stir it all together and bring to a gentle simmer.

4) Simmer until tender

Reduce heat to medium-low, cover, and simmer for 15 minutes, or until the sweet potatoes are fork-tender. Stir occasionally so nothing sticks to the bottom.

5) Make it creamy + add greens

Stir in the coconut milk and chopped kale. Cook for 1–2 minutes, just until the kale softens.

Remove the sage leaves (they’ve done their job), then taste and season with salt and freshly cracked black pepper.

6) Serve and garnish

Ladle into bowls and top with the remaining sausage. Add pepitas for crunch, microgreens for “I’m fancy,” or fried sage leaves if you’re feeling a little extra (in the best way).

Tips That Make This Soup Even Better

• Dice sweet potatoes evenly. They’ll cook at the same speed, and you won’t end up with some pieces mushy and some pieces doing their best “raw potato” impression.
• Want it thicker? Mash a few sweet potato chunks against the side of the pot, or blend 1–2 cups of the soup and stir it back in.
• Too thick? Add a splash more broth. If your soup is thick, it’s not ruined—it’s just “extra cozy.”
• Kale trick: If you’re feeding picky eaters, chop the kale smaller so it “disappears” more. (We’re not hiding vegetables. We’re strategically placing nutrients.)
• Don’t skip the smoked paprika. It gives that subtle smoky depth that makes people ask, “What’s in this?” like you’re keeping secrets.

A Little Story From My Kitchen

This soup became a lifesaver during one of those weeks where everything felt like a to-do list with legs. I needed dinner to basically cook itself—but I still wanted something that tasted like I tried. I threw sausage in the pot, added sweet potatoes and beans, and when the coconut milk hit the broth… ohhhh. Instant comfort.

Now it’s one of those recipes I make when I want the house to smell like a cozy hug (and I want dinner leftovers so tomorrow-me can breathe).

FAQs About creamy Sweet Potato and Sausage Soup

Cozy Bowls, Happy Bellies

If your day has been “a lot,” let Creamy Sweet Potato and Sausage Soup be the easiest win you give yourself. It’s hearty, creamy, and full of flavor—without demanding your whole evening in return. Make a big pot, enjoy a cozy bowl tonight, and stash the leftovers for the kind of lunch that makes you feel like you’re thriving.

Because honestly? Life is better when dinner tastes like comfort—and Creamy Sweet Potato and Sausage Soup totally delivers.

Keep the Cozy Vibes Going

• Creamy Italian Sausage Gnocchi Soup — If you want another creamy, hearty bowl that tastes like a warm hug, this one’s a must.
• Crock Pot White Chicken Chili — Cozy, filling, and perfect for those “feed everyone fast” nights.
• 20 Crockpot Soup Recipes — Save this list for soup season (or honestly… any season).
• The Best Crockpot Recipes for Busy Weeknights — When life is loud and time is short, this roundup has your back.

If you made Creamy Sweet Potato and Sausage Soup, I’d love to hear what you think—please leave a review and choose your star rating below: ⭐️⭐️⭐️⭐️⭐️!

Creamy Sweet Potato and Sausage Soup

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• Author: Mounia
• Total Time: 45 minutes
• Yield: 6–8 servings 1x

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Description

Creamy Sweet Potato and Sausage Soup is a cozy, one-pot dinner with savory Italian sausage, tender sweet potatoes, white beans, and kale in a smoky, creamy coconut broth—ready in about 45 minutes.

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Ingredients

Scale 1x2x3x

• 2 tablespoons olive oil, divided

• 1 pound ground Italian sausage (or vegan sausage)

• 1 large white onion, peeled and diced

• 6 cloves garlic, minced

• 4 cups vegetable broth

• 5 fresh sage leaves

• 2 carrots, thinly sliced

• 1 ½ pounds sweet potato, diced

• 1 ½ teaspoons smoked paprika

• 1 (15-ounce) can white beans, rinsed and drained

• 1 (15-ounce) can full-fat coconut milk

• 2 large handfuls fresh kale, chopped

• Salt and freshly-cracked black pepper, to taste

Optional toppings: pepitas, microgreens, fried sage leaves, extra sausage

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Instructions

1. Brown the sausage: Heat 1 tablespoon olive oil in a large stockpot over medium-high heat. Add sausage and cook 5–7 minutes, breaking it up, until browned. Remove sausage with a slotted spoon and set aside (leave drippings in pot).

2. Sauté onion + garlic: Add remaining 1 tablespoon olive oil. Cook onion about 5 minutes until soft. Add garlic and cook 1–2 minutes, stirring often.

3. Build the soup: Add broth, sage leaves, carrots, sweet potatoes, smoked paprika, white beans, and half the cooked sausage. Stir and bring to a gentle simmer.

4. Simmer: Reduce heat to medium-low, cover, and cook 15 minutes, stirring occasionally, until sweet potatoes are fork-tender.

5. Add creamy + greens: Stir in coconut milk and kale. Cook 1–2 minutes until kale softens. Remove and discard sage leaves. Season with salt and black pepper.

6. Serve: Ladle into bowls, top with remaining sausage, and add desired toppings.

Notes

Make it thicker: Mash a few sweet potato chunks in the pot, or blend 1–2 cups of soup and stir back in.

Make it thinner: Add a splash of broth until it’s your perfect consistency.

No coconut flavor? Use unsweetened cashew cream or plain non-dairy creamer (if you have it).

Storage: Refrigerate up to 4 days. Freeze up to 3 months. Reheat gently; add broth if needed.

Vegan option: Use vegan sausage and keep the rest the same.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: American

Nutrition

• Serving Size: 1 bowl (about 1½ cups)
• Calories: 430 kcal
• Sugar: 7 g
• Sodium: 850 mg
• Fat: 26 g
• Saturated Fat: 12 g
• Unsaturated Fat: 12 g
• Trans Fat: 0 g
• Carbohydrates: 28 g
• Fiber: 6 g
• Protein: 20 g
• Cholesterol: 55 mg