This sweet potato sausage soup is a hearty, satisfying meal perfect for chilly days. Loaded with tender sweet potatoes, savory Italian sausage, and vibrant greens, it’s a comforting dish that comes together in just about 40 minutes.
The first time I made this soup, I was looking for a way to use up some sweet potatoes that were sitting on my counter. What started as an experiment quickly became a family favorite.
The combination of flavors is irresistible, and it’s versatile enough to work for a casual dinner or a cozy weekend lunch. Let me show you how to make this simple, flavorful soup that’s sure to become a staple in your home too.
What’s Inside This Recipe?
Ingredients for Sweet Potato Sausage Soup
This recipe uses basic pantry staples and fresh ingredients to create a delicious, well-rounded soup. Here’s what you’ll need:
- 1 tablespoon olive oil
- 1 large yellow onion, diced large
- 2 cloves garlic, minced
- Salt and pepper, to taste
- ¾ pound sweet Italian sausage, casings removed
- 2 sweet potatoes (about 1 pound), peeled and diced medium
- 4 cups chicken broth
- ¾ cup small pasta shells
- 4 cups roughly chopped mixed greens (such as kale and Swiss chard)
- Grated Parmesan, for serving
You’ll also need a large pot or Dutch oven to make this soup. Having a wooden spoon on hand for breaking up the sausage is helpful too.
How to Make Sweet Potato Sausage Soup
This soup is straightforward to prepare, making it a great choice for busy weeknights. Let’s walk through the steps:
1. Sauté the aromatics
In a large pot, heat the olive oil over medium-high heat. Add the diced onion and minced garlic, cooking until the onion becomes translucent, about 6 minutes. Season with a pinch of salt and pepper to enhance the flavors.
2. Brown the sausage
Add the sweet Italian sausage to the pot. Use a wooden spoon to break the sausage into small pieces as it cooks. Continue cooking until the sausage is browned and cooked through, about 5 minutes.
3. Add the sweet potatoes and broth
Stir in the diced sweet potatoes, chicken broth, and 2 cups of water. Bring the mixture to a boil over high heat. The sweet potatoes will start to soften and release their natural sweetness into the broth.
4. Cook the pasta
Once the soup is boiling, add the small pasta shells. Cook for 3 minutes less than the package instructions indicate to ensure the pasta doesn’t overcook.
5. Add the greens and finish cooking
Reduce the heat to a simmer and stir in the chopped greens. Cook for about 4 minutes, or until the pasta is tender and the greens are wilted. Taste the soup and adjust the seasoning with more salt and pepper if needed.
6. Serve
Ladle the soup into bowls and sprinkle grated Parmesan on top for a final touch of savory goodness. Serve warm and enjoy!
How to Serve Your Sweet Potato Sausage Soup
- This soup is a complete meal on its own, but you can pair it with a side of crusty bread or a simple green salad to round things out.
- If you’re hosting guests, consider serving it with a glass of white wine or a warm apple cider for a cozy, fall-inspired meal.
- Garnishing the soup with extra Parmesan or a drizzle of olive oil can elevate the presentation if you’re serving it for a special occasion.
Storing and Enjoying Leftovers
Leftovers store beautifully and make for an easy, flavorful lunch the next day.
- Allow the soup to cool completely, then transfer it to an airtight container. It will keep in the refrigerator for up to 3 days. To reheat, warm the soup gently on the stovetop over medium heat, stirring occasionally.
- If the pasta has absorbed too much liquid, add a splash of chicken broth or water to loosen it up.
- For longer storage, you can freeze the soup for up to 3 months. Just be sure to leave out the pasta before freezing, as it can become mushy.
- When you’re ready to enjoy, thaw the soup overnight in the fridge, then reheat and cook fresh pasta to stir in before serving.
Top Tips for Customizing Your Sweet Potato Sausage Soup
1. Swap the sausage
If you’re looking for a lighter option, try using turkey sausage instead of sweet Italian sausage. It’s just as flavorful and pairs beautifully with the sweet potatoes.
2. Add a creamy twist
For a richer, creamier soup, stir in a splash of heavy cream or coconut milk in the final minutes of cooking. This variation is especially comforting during the colder months.
3. Use different greens
If kale and Swiss chard aren’t your favorites, feel free to swap in spinach, collard greens, or even arugula. Each will bring its own unique flavor to the dish.
4. Make it gluten-free
To make this soup gluten-free, simply substitute the pasta shells with your favorite gluten-free pasta or omit the pasta altogether and add more greens or sweet potatoes for a heartier texture.
Your Questions About Sweet Potato Sausage Soup Answered
Can I make this soup vegetarian?
Yes! To make it vegetarian, omit the sausage and use vegetable broth instead of chicken broth. You can add extra greens or beans like cannellini or chickpeas for added protein and heartiness.
What’s the best way to peel sweet potatoes?
The easiest way to peel sweet potatoes is with a sharp vegetable peeler. If you find the skin too tough, you can microwave the sweet potatoes for 1–2 minutes to soften them slightly before peeling.
Can I use pre-cut sweet potatoes?
Absolutely! Pre-cut sweet potatoes save time and work just as well in this recipe. Look for cubed sweet potatoes in the refrigerated produce section of your grocery store.
Can I make this ahead of time?
Yes, this soup can be made ahead. Prepare the soup as directed but leave out the pasta. Store the soup in the fridge and cook fresh pasta to stir in when reheating for the best texture.
A sweet and savory soup perfect for chilly nights!
This sweet potato sausage soup is the ultimate comfort food for fall. It’s hearty, flavorful, and easy to make, with a balance of savory sausage, tender sweet potatoes, and nourishing greens. I hope this recipe becomes a cozy favorite in your home, just as it has in mine.
If you give it a try, I’d love to hear how it turns out. Leave a comment below and let me know your thoughts or any creative twists you added.
Don’t forget to share this recipe with friends and family who love sweet potato soups as much as we do! And if you’re looking for more fall soup recipes, check out some of my other favorites here on WandaRecipes.com.
Happy cooking!
Sweet Potato Sausage Soup
Ingredients
- 1 tablespoon olive oil
- 1 large yellow onion diced large
- 2 cloves garlic minced
- Salt and pepper to taste
- ¾ pound sweet Italian sausage casings removed
- 2 sweet potatoes about 1 pound, peeled and diced medium
- 4 cups chicken broth
- ¾ cup small pasta shells
- 4 cups roughly chopped mixed greens such as kale and Swiss chard
- Grated Parmesan for serving
Instructions
Sauté the aromatics
- In a large pot, heat the olive oil over medium-high heat. Add the diced onion and minced garlic, cooking until the onion becomes translucent, about 6 minutes. Season with a pinch of salt and pepper to enhance the flavors.
Brown the sausage
- Add the sweet Italian sausage to the pot. Use a wooden spoon to break the sausage into small pieces as it cooks. Continue cooking until the sausage is browned and cooked through, about 5 minutes.
Add the sweet potatoes and broth
- Stir in the diced sweet potatoes, chicken broth, and 2 cups of water. Bring the mixture to a boil over high heat. The sweet potatoes will start to soften and release their natural sweetness into the broth.
Cook the pasta
- Once the soup is boiling, add the small pasta shells. Cook for 3 minutes less than the package instructions indicate to ensure the pasta doesn’t overcook.
Add the greens and finish cooking
- Reduce the heat to a simmer and stir in the chopped greens. Cook for about 4 minutes, or until the pasta is tender and the greens are wilted. Taste the soup and adjust the seasoning with more salt and pepper if needed.
Serve
- Ladle the soup into bowls and sprinkle grated Parmesan on top for a final touch of savory goodness. Serve warm and enjoy!
