Sweet potato sausage soup is a hearty soup made with ground Italian sausage, tender sweet potatoes, and fresh spinach simmered in flavorful chicken broth. This easy one-pot meal comes together in about 35 minutes and delivers cozy flavors that taste even better the next day.
The soup was easy and so good! I made a double batch and froze the extras for later.
- Kandice L.
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Bailey's Thoughts ...
Sausage, Spinach, and Sweet Potato Stew: a one-pot situation that’s equal parts cozy and efficient, which, in my opinion, is the highest compliment food can receive. It’s spicy in a background kind of way, hearty without requiring a nap afterward, and feels like something you could (and probably will) make every week from now until spring.
It uses things you might already have (sweet potatoes, sausage, spinach, garlic, - nothing wild), and the payoff is a bowl of something that tastes much fancier than the thirty minutes it took you to make it.
The best part? It somehow gets better as it sits, which makes it ideal for lunches, lazy Sunday dinners, or when you’re trying to feel like the version of yourself who meal preps.
Tips to make this soup great:
And if you happen to have Parmesan, a drizzle or dusting never hurt anyone.
Don’t overcook the sweet potatoes—they should be tender but not falling apart.
Use hot Italian sausage if you like a little kick; mild if not.
Salt at the end, not the beginning, sausage brings plenty.
-Bailey
Ingredients + Substitutions
Olive oil: Used to brown the vegetables and add flavor. Substitution: Canola oil, vegetable oil, or avocado oil work fine.
Ground Italian sausage: Brings all the flavor to the soup. Substitution: Use ground turkey sausage, chicken sausage, or pork sausage. Mild or spicy both work, choose what you like.
Yellow onion: Adds sweetness and depth. Substitution: White or sweet onion works just as well.
Garlic: Gives the soup its savory backbone. Substitution: Use ½ teaspoon garlic powder for every clove, but fresh garlic gives better depth.
Sweet potatoes: Provide natural sweetness and a creamy texture once cooked. Substitution: Swap for butternut squash or Yukon Gold potatoes.
Diced tomatoes: Add acidity to balance the richness. Substitution: Crushed tomatoes, canned whole tomatoes (chopped), or fresh diced tomatoes.
Chicken broth: Creates the base of the soup. Substitution: Chicken stock, vegetable broth, or water with 1 bouillon cube per cup.
Smoked paprika: Adds subtle smokiness. Substitution: Regular paprika or chili powder.
Dried thyme: Adds warmth and herbal flavor. Substitution: Italian seasoning, dried oregano, or dried basil.
Fresh spinach: Adds color and freshness right at the end. Substitution: Kale, Swiss chard, or frozen spinach (thawed and squeezed dry).
Ingredients
- Brown the sausage. Heat olive oil in a large pot over medium heat. Add the sausage and cook, breaking it apart with a wooden spoon until browned and cooked through.
- Sauté the aromatics. Add the diced onion and cook until softened, then stir in the garlic and cook until fragrant.
- Add the remaining ingredients. Stir in the sweet potatoes, diced tomatoes, chicken broth, smoked paprika, thyme, salt, and black pepper. Bring to a boil, then reduce the heat and cook until the potatoes are tender. Stir in spinach until wilted and then serve.
Top Tip
If you plan to freeze leftovers, skip adding the spinach until reheating for the best texture and color.
Recipe Notes
Gluten-free: Already is!
Dairy free: Already is!
Vegetarian: Replace the sausage with 1 can of drained white beans or chickpeas and use vegetable broth instead of chicken broth. Use olive oil as the base for sautéing the onion and garlic.
Kid-friendly: Serve with grilled cheese or buttered noodles on the side to make it more appealing to kids.
Higher protein: Stir in a can of drained white beans for a protein boost.
Low-carb: Substitute the sweet potatoes with diced cauliflower or turnips for a lower-carb version.
Storage
Refrigerate: Store leftovers in an airtight container and refrigerate for up to 4 days. The flavors deepen as it sits, making it even better the next day.
Freeze: Let the soup cool completely, then transfer to a freezer-safe container or bag. Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Reheat: Warm gently on the stovetop over medium heat, adding a splash of broth or water if it thickens too much. The microwave works too, just heat in 45 second intervals, stirring between each.
FAQ's
Absolutely. Brown the sausage first, then add everything except the spinach to your slow cooker and cook on low for 6-7 hours or high for 3-4. Stir the spinach in right before serving.
Simmer uncovered for a few extra minutes, or mash a few sweet potatoes directly in the pot with a wooden spoon for a thicker texture.
A slice of crusty bread or grilled cheese is perfect for dunking. You can also sprinkle on a little part or add some fresh basil before serving.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve withSweet Potato Sausage Soup:
Recipe
One Pot Easy Sausage Potato Soup with Spinach
- Total Time: 35 minutes
- Yield: 6 servings
Description
Creamy Sausage Potato Soup made with tender sweet potatoes, flavorful Italian sausage, and a handful of fresh spinach simmered in chicken broth. It's hearty, healthy, and ready in under 40 minutes. A simple one pot dinner that's perfect for soup season.
Ingredients
- Olive oil (1 tbsp)
- Ground Italian sausage (1 lb)
- Yellow onion, diced (1 medium)
- Garlic cloves, minced (3)
- Sweet potatoes, peeled and cubed (2 medium)
- Diced tomatoes (1 can, 14.5 oz)
- Chicken broth (4 cups)
- Smoked paprika (1 tsp)
- Dried thyme (½ tsp)
- Kosher salt (¾ tsp, or to taste)
- Freshly ground black pepper (¼ tsp)
- Fresh spinach (3 cups, loosely packed)
Instructions
Heat olive oil (1 tbsp) in a large pot or Dutch oven over medium heat. Add ground Italian sausage (1 lb) and cook, breaking it apart with a wooden spoon, until browned, about 5 minutes.
Add yellow onion (1 medium, diced) and cook until softened, about 3 minutes. Stir in garlic (3 cloves, minced)and cook for another 30 seconds.
Add sweet potatoes (2 medium, cubed), diced tomatoes (1 can, 14.5 oz), chicken broth (4 cups), smoked paprika (1 tsp), thyme (½ tsp), salt (¾ tsp), and black pepper (¼ tsp). Bring to a boil, then reduce heat to medium-low.
Simmer uncovered for 15–20 minutes, or until the sweet potatoes are tender.
Stir in spinach (3 cups) and cook just until wilted, about 1–2 minutes. Taste and adjust seasoning as needed.
Serve hot, with a drizzle of olive oil or grated Parmesan if you’re feeling fancy.
Notes
Make it ahead: This soup actually gets better as it sits. Store leftovers in an airtight container and refrigerate for up to 4 days. Add a splash of broth or water when reheating to loosen it up.
Freeze it: Cool completely before freezing. It keeps beautifully for up to 3 months. Thaw in the fridge overnight and warm on the stovetop.
Veggie swaps: Use kale or Swiss chard instead of spinach. Zucchini, mushrooms, or a handful of frozen corn would all work, too.
Don’t have sweet potatoes? Try diced butternut squash or regular potatoes instead.
Want it creamy? Stir in a splash of coconut milk or a spoonful of Greek yogurt at the end.
Add a grain: If you want to stretch this meal or make it extra hearty, add cooked quinoa, farro, or even rice to your bowl before ladling the soup over top. It’s also a smart way to bulk up leftovers when you’re feeding a crowd.
Feeding picky eaters: My kids won’t touch this one. I usually make grilled cheese to go with it and give them fruit or veggies on the side.
Serving ideas: Serve with garlic bread or crusty sourdough for dunking. If you’re feeling ambitious, a drizzle of olive oil and a sprinkle of Parmesan on top makes it feel fancy.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 Bowl
- Calories: 355
- Sugar: 5 g
- Sodium: 1454.9 mg
- Fat: 26.6 g
- Carbohydrates: 15.8 g
- Protein: 13.7 g
- Cholesterol: 60.8 mg
Karly
Okay, now I'm reaaaally craving fall. This looks so delicious and jam packed with flavor- definitely need to try this as soon as the temperatures give us a break!
Jennie
Bailey, these soup recipes look SO DELICIOUS and am very excited about trying them (and your spiced pumpkin ideas too). Can the Sausage sweet potato stew be made with pork sausage too?
Thank you and looking forward to seeing more of your wonderful real food ideas.
Bailey Sissom
I haven't tried it, but I'm sure that would be delicious! If you try it.. report back!
Kristen
Have you made this with your homemade sausage recipe? I was thinking of making it with turkey....
Bailey Sissom
I haven't tried it. The homemade turkey sausage on the site is for a maple breakfast sausage and the sausage used for this soup is Italian flavored. You would need to switch up the spices. I would try going to the meat counter and asking if they have a chicken or turkey sausage that is Italian flavored. Even if they don't have it "ground," you could buy the link and just remove the casing. Hope this helps!