Creamy Sweet Potato and Sausage Soup
A cozy and creamy soup made with tender sweet potatoes, savory sausage, fresh greens, vegetables, herbs, and heavy cream. Perfect for a comforting fall or winter dinner.
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
Nutritional Information per serving:
- Calories: 390 kcal
- Protein: 17 g
- Carbohydrates: 27 g
- Fat: 25 g
- Fiber: 4 g
- Sugar: 7 g
