When the weather turns chilly, nothing feels more comforting than a warm bowl of creamy sweet potato and sausage soup. This hearty soup combines naturally sweet and tender sweet potatoes with savory sausage, leafy greens, aromatic vegetables, and a rich, creamy broth. The result is a cozy one-pot meal that is satisfying enough for dinner while still being simple enough for a busy weeknight.
Table of Contents
Why We Love This Sweet Potato and Sausage Soup
There are plenty of reasons to keep this recipe in our regular fall and winter rotation.
- Comforting and filling – Tender sweet potatoes and savory sausage make every bowl satisfying.
- Easy to customize – Use Italian, chicken, turkey, or breakfast sausage.
- Packed with vegetables – Sweet potatoes, leafy greens, carrots, and onions add flavor and texture.
- Perfect for meal prep – It stores well and tastes even better the next day.
- Three easy cooking methods – Make it on the stove, in a slow cooker, or in an Instant Pot.
For more cozy soup dinners try our Creamy Sausage Potato Soup Recipe, Crockpot Chicken Gnocchi Soup, and Creamy Cowboy Soup.
Ingredients for Creamy Sweet Potato and Sausage Soup
- 2 large sweet potatoes, peeled and cut into bite-sized cubes
- 1 pound Italian sausage, mild or spicy
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 large carrot, diced
- 3 cups chopped kale or spinach
- 4 cups chicken broth
- 1 cup heavy cream
- 1 tablespoon olive oil, if needed
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper
- 1 teaspoon Italian seasoning
- 1/2 teaspoon paprika
- 1/2 teaspoon dried thyme
- 1/4 cup grated Parmesan cheese, optional
- Fresh parsley or thyme, for serving
The combination of sweet potatoes, sausage, cream, garlic, and herbs creates the signature flavor of this soup. We can adjust the seasoning depending on the type of sausage we use.
How to Make Sweet Potato and Sausage Soup on the Stove
The stovetop method is the quickest way to make this creamy soup.
Brown the Sausage
Start by heating a large Dutch oven or soup pot over medium heat. Add the sausage and cook, breaking it into small pieces with a wooden spoon.
Continue cooking until the sausage is browned and cooked through. If there is a large amount of excess grease, carefully drain some of it while leaving enough behind to flavor the vegetables.
Cook the Aromatics
Add the diced onion and carrot to the pot. Cook for approximately 4-5 minutes, stirring occasionally, until the onion begins to soften.
Add the minced garlic, Italian seasoning, paprika, and thyme. Cook for another 30-60 seconds.
This short step helps release the aroma of the garlic and dried herbs before the liquid is added.
Add the Sweet Potatoes and Broth
Add the cubed sweet potatoes and chicken broth. Stir everything together and bring the soup to a gentle boil.
Reduce the heat, cover the pot partially, and simmer for 15-20 minutes, or until the sweet potatoes are fork-tender.
We want the sweet potatoes soft enough to bite through easily but not so overcooked that every piece completely disappears into the broth.
Add the Greens
Once the sweet potatoes are tender, stir in the chopped kale or spinach.
Spinach will wilt very quickly, while kale generally needs a few additional minutes to become tender.
Make It Creamy
Reduce the heat to low and slowly pour in the heavy cream.
Stir gently and allow the soup to warm for another 2-3 minutes.
Avoid aggressively boiling the soup after adding the cream. Gentle heating helps maintain a smooth and creamy texture.
Finish and Serve
Taste the soup and adjust the salt and pepper as needed.
For an extra savory finish, stir in a little grated Parmesan cheese.
Ladle the creamy sweet potato and sausage soup into bowls and garnish with fresh parsley, thyme, freshly cracked black pepper, or a small sprinkle of Parmesan.
How to Make Sweet Potato and Sausage Soup in a Slow Cooker
The slow cooker version is perfect when we want to prepare dinner earlier in the day.
First, brown the sausage in a skillet. Although we can technically add uncooked sausage directly to a slow cooker, browning it first gives the soup considerably more flavor and creates a better texture.
Transfer the cooked sausage to the slow cooker.
Add the onion, garlic, carrots, sweet potatoes, Italian seasoning, paprika, thyme, black pepper, and chicken broth.
Cover and cook on:
- LOW for 6-7 hours
- HIGH for 3-4 hours
The soup is ready when the sweet potatoes are completely tender.
During the final 20-30 minutes, add the chopped kale or spinach.
Then stir in the heavy cream during the final 10-15 minutes of cooking.
Taste and adjust the seasonings before serving.
For the best texture, we recommend adding the cream toward the end rather than leaving it in the slow cooker for the entire cooking time.
How to Make Sweet Potato and Sausage Soup in the Instant Pot
The Instant Pot makes this recipe particularly convenient when we need dinner quickly.
- Set the Instant Pot to Sauté mode and add the sausage.
- Cook until browned, breaking it apart as it cooks.
- Add the onion and carrot and sauté for approximately 3 minutes. Add the garlic and seasonings, then cook for another 30 seconds.
- Turn off the Sauté function.
- Add the sweet potatoes and chicken broth. Stir well, making sure there are no browned pieces stuck firmly to the bottom of the pot.
- Secure the lid and set the pressure valve to sealing.
- Cook on High Pressure for 8 minutes.
- When the cooking time ends, allow a natural release for approximately 5 minutes, then carefully perform a quick release for the remaining pressure.
- Open the lid and stir in the chopped greens.
- Finally, select Sauté on low if necessary and stir in the heavy cream. Warm gently for a couple of minutes without bringing the soup to a vigorous boil.
- Taste, adjust the seasoning, and serve immediately.
What to Serve With Sweet Potato and Sausage Soup
Although this soup can easily be a complete meal on its own, a few simple sides make it even more satisfying.
Serve it with:
- Crusty bread for dipping into the creamy broth
- Garlic bread for an extra savory side
- Simple green salad with a light dressing
- Sourdough bread for a tangy contrast
- Toasted Parmesan bread for a richer meal
A warm piece of crusty bread is particularly good because it allows us to scoop up every last bit of the creamy broth.
Creamy Sweet Potato and Sausage Soup
Equipment
- Large soup pot or Dutch oven
- Wooden spoon
- Chef’s knife
- Cutting board
- Measuring cups and spoons
- Ladle
Ingredients
- 2 large sweet potatoes peeled and cubed
- 1 pound sausage
- 1 medium yellow onion diced
- 3 cloves garlic minced
- 1 large carrot diced
- 3 cups chopped kale or spinach
- 4 cups chicken broth
- 1 cup heavy cream
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon Italian seasoning
- 1/2 teaspoon paprika
- 1/2 teaspoon dried thyme
- 1/4 cup grated Parmesan cheese
- Fresh parsley for garnish
Instructions
- Heat a large pot over medium heat and add the olive oil.
- Add the sausage and cook, breaking it into small pieces, until browned and cooked through.
- Add the onion and carrot and cook for 4-5 minutes until softened.
- Add the garlic, Italian seasoning, paprika, and thyme. Cook for 30 seconds.
- Add the sweet potatoes and chicken broth. Stir well and bring to a gentle boil.
- Reduce the heat, cover partially, and simmer for 15-20 minutes until the sweet potatoes are tender.
- Stir in the chopped kale or spinach and cook until wilted.
- Reduce the heat to low and stir in the heavy cream.
- Add the Parmesan cheese, salt, and black pepper. Stir until combined.
- Simmer gently for 2-3 minutes without boiling.
- Garnish with fresh parsley and serve warm.
Notes
- Calories: 390 kcal
- Protein: 17 g
- Carbohydrates: 27 g
- Fat: 25 g
- Fiber: 4 g
- Sugar: 7 g
FAQs
Can we make this soup without heavy cream?
Yes. We can substitute half-and-half or whole milk for a lighter version. The soup will be less rich, but the sweet potatoes still provide plenty of natural creaminess.
Can we use regular potatoes instead of sweet potatoes?
Yes, although the soup will have a different flavor. Sweet potatoes provide the characteristic natural sweetness and beautiful orange color, so using them gives the most distinctive result.
Can we make it dairy-free?
Yes. Replace the heavy cream with an unsweetened dairy-free cream alternative or full-fat coconut milk. The flavor will change slightly, but it can still produce a rich soup.
Can We Freeze Sweet Potato and Sausage Soup?
Yes, although the texture can change slightly because of the cream.
For the best freezer texture, consider preparing the soup without the heavy cream. Cool and freeze the soup in airtight freezer-safe containers.
When ready to eat, thaw it in the refrigerator overnight, reheat it gently, and then add fresh heavy cream toward the end.
This method helps preserve the creamy texture much better than freezing a fully cream-based soup.
How to Store Leftover Soup
Allow the soup to cool slightly before transferring it to airtight containers.
Store it in the refrigerator for approximately 3-4 days.
When reheating, warm it gently over medium-low heat on the stovetop or in the microwave.
Because the soup contains cream, avoid bringing it to a rapid boil while reheating.
If the soup becomes thicker after refrigeration, add a small splash of chicken broth or water while reheating until it reaches the desired consistency.
Creamy Sweet Potato and Sausage Soup combines tender sweet potatoes, flavorful sausage, leafy greens, aromatic vegetables, herbs, and heavy cream in one comforting bowl. We can make it on the stove in under an hour, let it simmer in the slow cooker while we handle the rest of the day, or use the Instant Pot when we need a faster option.
Serve it with crusty bread, fresh herbs, and a sprinkle of Parmesan for a warm, satisfying meal that is perfect for chilly evenings.
