Hearty Sausage, Bean & Sweet Potato Soup is a quick, cozy one-pot dinner with spicy Italian sausage, tender sweet potatoes, white beans & kale. Ready in under 30 min!
Fall and winter is a busy time of year in all of the best possible ways. Between after school activities, sports, holidays, and more, I am always looking for a way to get dinner on the table faster, especially on a hectic weeknight.
Classic staples like sausage and kale can’t go wrong in soup, like my Sausage, Kale, and Butternut Squash Soup. And hearty one-pot meals like this Sausage, Bean and Sweet Potato Soup not only feeds a crowd, but the entire dish comes together in less than 30 minutes! Not to mention it’s dairy-free and gluten-free (as long as you grab the right sausage).
Ingredients
- Sausage: Italian sausage adds rich, savory flavor to the soup. Use mild or spicy depending on your family’s preference.
- Sweet potato: Naturally sweet and hearty, sweet potatoes add creamy texture and balance the savory sausage while making the soup extra filling.
- Kale: Adds a pop of color, lots of nutrients, and a slight earthy bite. It’s a hearty green, making it perfect for soups.
- Beans: White beans like cannellini or great northern beans add creaminess, protein, and staying power to every bowl.
- Chicken broth: Creates a flavorful base for the soup. Use low-sodium broth so you can control the seasoning as it cooks.
How to Make Sausage, Bean, and Sweet Potato Soup
Step 1. Start by cooking your sausage in the bottom of a large stock pot in some olive oil until browned and fully cooked. Remove and set aside.
Step 2. In the same pot with the sausage drippings, add the onion and carrot and cook until softened.
Step 3. Use a microplane to grate in the garlic, and stir in the oregano. Continue cooking until fragrant, around 30 seconds.
Step 5. Add the beans and sweet potato to the pot and bring to a boil. Reduce to a simmer, then cook 15 minutes.
Step 4. Add the chicken broth and add the sausage back to the pan. Scrape up any bits that stuck to the bottom of the pot.
Step 6. Once potatoes are tender, add kale and cook until wilted and bright green. Season with salt and pepper to taste.
Serve topped with freshly grated parmesan cheese, and enjoy your Sausage, Bean, and Sweet Potato Soup!
More Hearty Soups
- Chicken Poblano Soup with Corn
- Minestrone Soup
- 15 Bean Soup with Ham
- Mushroom Barley Soup
- Stuffed Pepper Soup with Beef and Rice
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Ingredients
Instructions
- Heat a large soup pot over medium-high and spray with cooking spray. Cook sausage until golden brown, stirring frequently, about 8-9 minutes. Remove sausage from pan and set aside.
- To the same pan with the sausage drippings, add the onions and carrots. Cook until translucent, about 6-7 minutes.
- Stir in garlic and oregano and heat for another 30 seconds until fragrant.
- Pour in the chicken broth and return cooked sausage to the pan. Use a wooden spoon to scrape up any browned bits from the bottom of the pan. Bring entire pot to a boil then add in the sweet potatoes and beans. Return to a boil then reduce to simmer. Heat until potatoes are tender, about 10-15 minutes.
- Right before serving, stir in the kale and cook until bright green, about 3-4 minutes. Season with salt and pepper to taste.
- Serve in large soup bowls with shaved parmesan cheese if you wish.
Liz’s Notes
Nutrition
Frequently Asked Questions
Absolutely. Let the soup cool completely, then freeze in freezer-safe containers for up to 3 months (for single serving portions, try a souper cube!). Thaw overnight in the fridge and reheat on the stove or in the microwave.
Yes! This soup tastes even better the next day. Store it in an airtight container in the fridge for up to 4 days.
White beans like cannellini or great northern beans work best, and they’re often available canned which makes this soup even easier! Navy beans are another good option.
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