Can I make Creamy Sweet Potato and Sausage Soup dairy-free?

Yes—this recipe is naturally dairy-free thanks to coconut milk. Just check your sausage ingredients if you’re using store-bought.

Can I use a different green instead of kale?

Absolutely. Spinach works (stir it in at the very end), or chopped Swiss chard is great too.

What can I substitute for coconut milk?

If you don’t love coconut, you can use unsweetened cashew cream or a plain, unsweetened non-dairy creamer. The flavor will be a little different, but still creamy and comforting.

How do I store leftovers?

Let the soup cool, then store it in an airtight container in the fridge for up to 4 days . It also freezes well for up to 3 months .

Warm it on the stove over medium-low heat, stirring occasionally. If it thickened in the fridge (it will), add a splash of broth to loosen it up.

10 Delicious Creamy Sweet Potato and Sausage Soup Ideas

Name: Creamy Sweet Potato and Sausage Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 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

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.

Ingredients

Scale

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

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