Fall has a way of sneaking in with chilly evenings and sweater weather—and nothing soothes the soul quite like a big bowl of Creamy Sweet Potato and Sausage Soup. It’s hearty without being heavy, rich without any dairy, and packed with all the cozy flavors you want when the leaves start to turn. This cozy fall soup combines sweet potatoes, white beans, coconut milk, and sausage (or vegan sausage!) for a feel-good meal that tastes like it simmered all day—even though it’s ready in under an hour.

Perfect for weeknight dinners, meal prep Sundays, or anytime you want to feel hugged by your dinner, this dairy-free creamy soup hits all the right notes. Let’s stir up something warm, comforting, and just a little bit magical.

Why You’ll Love This Creamy Sweet Potato and Sausage Soup

Flavor-packed & filling – Sweet, smoky, savory, and loaded with texture.
Naturally dairy-free – Coconut milk makes it luscious without the lactose.
One pot wonder – Everything cooks in a single pot, saving you cleanup time.
Meal prep heaven – Even better the next day (hello, leftovers!).

Ingredients

2 tablespoons (30ml) olive oil, divided
1 pound (450g) ground Italian sausage (or your favorite vegan sausage)
1 large white onion, diced
6 cloves garlic, minced
4 cups (960ml) vegetable broth
5 fresh sage leaves
2 carrots, thinly sliced
1½ pounds (680g) sweet potatoes, diced
1½ teaspoons (3g) smoked paprika
1 can (15 oz / 425g) white beans, rinsed and drained
1 can (15 oz / 425ml) full-fat coconut milk
2 big handfuls of chopped fresh kale
Salt and freshly cracked black pepper, to taste
Optional toppings: pepitas, microgreens, fried sage leaves

Instructions

Heat 1 tablespoon olive oil in a large stockpot over medium-high heat. Add sausage and cook until browned, breaking it apart. Remove with a slotted spoon; set aside.
Add the remaining oil and sauté onion for about 5 minutes until translucent. Stir in garlic and cook another 1–2 minutes.
Pour in the broth and add sage leaves, carrots, sweet potatoes, smoked paprika, white beans, and half the cooked sausage. Stir to combine.
Bring to a gentle simmer, then reduce heat. Cover and cook for 15 minutes, or until sweet potatoes are fork-tender.
Stir in coconut milk and kale. Let cook 1–2 minutes until kale wilts.
Discard the sage leaves. Season with salt and pepper.
Ladle into bowls and top with remaining sausage and any of your favorite toppings.

Kitchen Tips for a Foolproof Sausage and Sweet Potato Recipe

Sausage options: Use spicy Italian for a kick, or try vegan sausage to keep it plant-based and still satisfying.
Sweet potato shortcut: Dice them small so they cook faster—and you can even prep them the night before!
Make it smoother: Want a creamier texture? Use an immersion blender to partially blend the soup before adding the kale.
Spice it up: A pinch of chili flakes goes a long way if you like a little heat with your comfort food.

From My Kitchen to Yours

This recipe came about on one of those “what’s left in the fridge” nights. I had sausage, a couple of sweet potatoes, and a half-used can of coconut milk—and dinner needed to happen fast. I threw everything in a pot and hoped for the best. The result? Pure soup magic. My husband actually asked if I had written it down. I hadn’t—but I made it again the next night just to be sure. Now it’s in our regular rotation, especially when the days get shorter and we’re all craving something warm and grounding.

What to Serve With This Cozy Fall Soup

This soup is hearty enough to stand alone, but if you want to round things out:

Bread, please! – A slice of crusty sourdough or garlic toast makes the perfect soup sidekick.
Simple salad – Keep it light with an arugula salad tossed in lemon vinaigrette.
Apple slices & cheddar – A little sweet and salty snack to go alongside the savory richness.

It’s also a dreamy pairing with a glass of cider—hard or not. Light a candle, grab a blanket, and make it a whole vibe.

How to Store Leftovers Like a Pro

Leftovers? Lucky you! This soup stores beautifully:

Fridge: Let it cool, then transfer to an airtight container. Keeps well for up to 4 days.
Freezer: Portion it out in freezer-safe containers or zip bags. It’ll keep for 2–3 months.
To reheat: Warm on the stovetop over medium heat, stirring occasionally. If it thickens too much, add a splash of broth or water to loosen it up.

Pro tip: Save the toppings for right before serving so they stay crunchy and fresh!

FAQs

Can I use chicken sausage instead?

Absolutely! Any sausage works well here. Just adjust for flavor—mild or spicy based on your preference.

Is this really a dairy-free creamy soup?

Yes! Thanks to coconut milk, it’s ultra creamy with zero dairy. You won’t miss a thing.

Can I make it vegetarian or vegan?

Yes—just use vegan sausage or skip the sausage entirely and double the beans for protein.

Can I use spinach instead of kale?

Totally! Add it right at the end and cook just until wilted. It’s a softer green, so it needs less time.

One Last Spoonful of Comfort

Whether you’re chasing away a cold evening or just need something warm and nourishing, Creamy Sweet Potato and Sausage Soup is like a hug in a bowl. It’s the kind of recipe that’s as flexible as it is flavorful—easy to adapt, full of goodness, and ready in under an hour. Go ahead, make a big batch. Your future self will thank you every time you reheat a bowl.

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