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Creamy Sweet Potato and Sausage Soup is the ultimate cozy comfort food. With zesty sausage, tender sweet potatoes, hearty white beans, and a creamy paprika-sage broth, this soup is naturally gluten-free and easily made vegan with plant-based sausage. It's hearty, flavorful, and perfect for chilly evenings!
A Bowl of Pure Comfort
Every time I make this soup my kitchen fills with the most incredible aromas of smoky paprika and sage. The combination of creamy sweet potatoes and savory sausage creates such wonderful depth of flavor. I love how easily it adapts to different diets while staying absolutely delicious whether you're using traditional Italian sausage or a plant-based version.
What You'll Need
- Sausage: Choose between vegan or traditional Italian sausage for zesty flavor.
- Sweet Potatoes: Add natural sweetness and vibrant color.
- White Beans: Provide protein and a creamy texture.
- Veggies: A mix of onion, garlic, carrots, and kale for hearty nutrition.
- Coconut Milk: Creates a creamy broth with a subtle sweetness.
- Seasonings: Smoked paprika and sage for a warm, earthy flavor.
- Vegetable Broth: A flavorful base to tie everything together.
Let's Make It Together
- Sauté the Sausage
- Crumble sausage into a large pot and cook until browned. Reserve half for topping and set aside the rest.
- Sauté Veggies
- In the same pot, cook onions, garlic, and carrots until softened. Stir in sweet potatoes and cook for a few minutes more.
- Add Broth and Beans
- Pour in vegetable broth, add white beans, and season with smoked paprika, sage, salt, and pepper. Bring to a boil, then reduce heat and simmer.
- Finish with Coconut Milk and Greens
- Stir in coconut milk and kale. Simmer until greens are wilted, about 5 minutes. Adjust seasoning as needed.
- Serve and Garnish
- Ladle into bowls and top with reserved sausage, pepitas, or Parmesan for a final touch. Serve with crusty bread for dipping.
Making It Perfect
Through many batches of this soup I've discovered some key secrets. Full-fat coconut milk makes the broth incredibly rich and creamy. I always save some crispy sausage for topping each bowl it adds such a nice texture contrast. And don't skip that crusty bread for dipping it's essential for soaking up every last drop of the flavorful broth.
Make It Your Own
The beauty of this soup lies in how easily you can adapt it to your tastes. Try using spicy andouille sausage for extra kick or swap in heavy cream if you're not fond of coconut milk. Sometimes I'll add a pinch of red pepper flakes for heat or sprinkle some crispy bacon on top. Each variation brings its own special touch to the bowl.
Time to Serve
I love setting out little bowls of toppings like toasted pepitas, crispy fried sage leaves, and freshly grated Parmesan so everyone can customize their bowl. A simple green salad on the side adds freshness and that crusty bread is non-negotiable in my house it's perfect for soaking up every last drop of the creamy broth.
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Frequently Asked Questions
- → Can I make this soup vegetarian?
- Yes, you can substitute the Italian sausage with vegan sausage. The creamy coconut milk base is already dairy-free and plant-based.
- → Why remove the sage leaves before serving?
- The fresh sage leaves infuse flavor during cooking but are removed before serving as they're not meant to be eaten whole. Their flavor remains in the broth.
- → What can I use for toppings?
- Suggested toppings include pepitas, microgreens, and fried sage leaves. The reserved crumbled sausage adds extra texture when sprinkled on top.
- → Why use full-fat coconut milk?
- Full-fat coconut milk provides richness and creaminess to the soup without dairy. It also adds subtle sweetness that complements the sweet potatoes.
- → How do I know when the sweet potatoes are tender?
- Pierce the sweet potato pieces with a fork - they should be easily pierced but still hold their shape, usually after about 15 minutes of simmering.