Spicy Sausage Sweet Potato Soup

SHARE a delicious bowl of Spicy Sausage Sweet Potato Soup. Ready in just 30 minutes!

Spicy Sausage Sweet Potato Soup

A big thanks to my friend Tammy for this delicious recipe. This hearty soup is perfect for a Fall day. So easy to make you’ll be yelling “soup’s on!” within 30 minutes. Similar to Olive Garden’s Zuppa Toscana, it features spicy Italian sausage, chopped kale and a cream-infused broth.

Instead of russets, however, this soup uses sweet potatoes. I love the sweetness they provide to offset the sausage. Another variation to this recipe, is that it also includes white beans. Personally, I like a smaller bean, so I went with Great Northern, instead of Cannellini beans. If you go this route, add them later in the simmer time, as I’ve noted. That way they won’t break down while the potatoes are cooking.

I used part of a container of baby kale, vs regular kale, which worked great. The other tweak I made was to use half & half vs. cream. This lightened the calories and fat but still resulted in a nice creamy broth. Of course you can’t go wrong flavor-wise using cream. It’s simply a matter of whether you’re feeling indulgent, or a little more health conscious.

Other Heart Soups to Check Out:

As the weather gets cooler, and your thoughts turn to soup, check out some of my other hearty favorites. Just click on the photos below for the recipes.

Soups On!

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Spicy Sausage Sweet Potato Soup

A hearty soup with Italian sausage, sweet potatoes, white beans, and kale in a creamy broth, similar to Olive Garden's Zuppa Toscana.

4.41 from 5 votes

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Course: Soup

Cuisine: Italian

Keyword: cream, kale, sausage, soup, sweet potatoes

Prep Time: 10 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 40 minutes minutes

Servings: 6 Serves 6-8

Author: Adapted from Alice Currah’s Spicy Sausage Kale Bean Soup published in Guideposts.

Ingredients

• 1 lb hot Italian sausage meat crumbled
• 1/2 medium onion chopped
• 3 garlic cloves minced
• 32 oz. carton chicken broth
• 2 c. heavy cream or half & half
• 1 14 oz. can of Cannellini or Great Northern beans drained and rinsed
• 2 sweet potatoes peeled and cut into 1/2″ cubes
• 1 bunch kale coarsely chopped (or about half of a 5 oz. container of baby kale, chopped)
• rustic bread for serving optional

Instructions

• In large dutch oven or soup pot over medium heat, cook sausage and onion for 5 minutes or until onion has softened and sausage has browned. Add garlic and saute 1 additional minute. Remove any excess fat.
• Add chicken broth, cream or half & half, *Cannellini beans and sweet potatoes. (*Note – if using Great Northern beans, add them when you add the kale on the next step.) Cover pot and bring to a boil. Reduce heat to low and simmer for 15 minutes.
• Stir in kale and (and Great Northern beans, if using) cook for 5 minutes, still covered. Serve soup with a slice of rustic bread, if desired.