This hearty and healthy Sweet Potato and Chorizo Soup is an easy, unique weeknight meal that can be made in just 30 minutes! Serve it on its own or with some crusty sourdough or cornbread for a cozy and comforting dinner.
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This soup is heavy on the traditional Spanish flavors. With chorizo, bell pepper, sweet potato, and spices like cumin and smoked paprika, it is just the right balance of sweet and smoky.
I am the type of person to eat soup for breakfast if I have it prepped. It is a nice and effortless way to get a balance of macronutrients at the start of your day. If soup for breakfast isn't your thing, pack leftovers for lunch and actually have a lunch you look forward to eating.
Make this soup with coconut milk for a paleo and dairy-free version, or use half and half for a classic take. Trust me, the coconut milk doesn't make it taste coconuty at all! This soup is great reheated and can even be frozen and thawed if you're planning for a particular busy week, doing some postpartum meal prep, or preparing for a trip where the food situation is lacking.
If you need more delicious and healthy dinner ideas, try this Healthy Gluten-Free Shepherd's Pie, this Apricot Glazed Salmon, or these Gluten-Free Meatballs (Dairy-Free).
What I Love About This Recipe
This soup is great for dinner, and just as enjoyable the next day. Here is why I love making it:
- 30 Minute Meal — Everyone loves a dinner that just comes together almost effortlessly. This soup is cooked, start to finish, in just 30 minutes, and leftovers reheat well and make a great lunch.
- Flavor City — I LOVE chorizo. Honestly, any soup with sausage really speaks to me, but the flavor combinations here are so fun. It is easy to get in a rut with dinner, so this soup is an easy way out of that rut.
Want to know one of my favorite soup recipes? This Dairy-Free Zuppa Toscana has sausage and potatoes, and so much flavor — you kind of have to make it!
Ingredients for Sweet Potato and Chorizo Soup
Chorizo - Chorizo is a seasoned pork sausage that comes from Portugal and Spain. The fresh variety (uncooked) is more traditionally used in Mexico. This sausage is flavorful, smoky, and uses spices like chili and smoked paprika. You can use Spanish chorizo in this recipe, which comes in precooked links, or ground chorizo (my preference). If using Spanish chorizo, slice the sausages into bite sized pieces and lightly brown them - you do not need to fully cook them before moving on to the next step. For less heat: sub in ground breakfast sausage and omit the cayenne pepper for a very mild version.
Sweet Potato - Any variety will work! I really like white sweet potatoes in this recipe, but orange sweet potatoes work great too. If sweet potatoes aren't your thing, you can substitute diced yellow potatoes!
Coconut Milk - I used full-fat coconut milk in this recipe, but also tested half and half. Both work excellently, but if using half and half you will want to add it towards the end of the recipe. Coconut milk can be added when the broth is added to the soup. Do not substitute carton coconut milk, always go for canned!
See the full ingredient list and measurements in the recipe card below.
Possible Substitutions
- Ground chorizo can be substituted for sliced chorizo linked, or ground sausage for a more mild version.
- White or orange sweet potatoes will work, or even try diced yellow potatoes or peeled and diced russets.
- Coconut milk or half and half can be used to make this soup creamy. Heavy cream can also be used but add it after the soup is off the burner, reduce it to ½ cup, and add an additional ½ cup of bone broth.
- Use beef, chicken, or vegetable stock instead of chicken bone broth if you prefer.
- Any color bell pepper will taste great!
- If you only have sweet paprika, that'll do in a pinch.
If you try any substitutions in this recipe, please let us know what works in the comments below!
How to Make Sweet Potato and Chorizo Soup
Step 1: Heat a large heavy-bottomed stock pot or dutch oven over medium heat. Add chorizo to the pot, stirring and breaking it apart as it browns. Once chorizo is cooked, remove it from the pot, place on a plate lined with paper towels, and set aside. Do not drain oil from the pan.
Step 2: While the chorizo cooks, prepare the vegetables by finely dicing the onion, peeling and dicing the carrots, dicing the bell pepper, mincing the garlic, and peeling and dicing the sweet potato. Set aside.
Step 3: Add 1 tablespoon of olive oil to the stock pot, along with the diced onions, peppers, and carrot. Cook for 5 minutes, or until the veggies are tender.
Step 4: Add the garlic to the pot and cook for another minute, or until fragrant.
Step 5: Stir in the broth, coconut milk (if using half and half wait to add until the end to add it), tomato paste, herbs and spices. Stir well so that the tomato paste dissolves and the spices distribute.
Step 6: Add the diced sweet potatoes and bay leaves. Bring to a boil and then reduce and simmer on low for 15-20 minutes, or until sweet potatoes are fork tender.
Step 7: Once the sweet potatoes are tender, add the cooked chorizo back to the pot and stir. If using half and half instead of coconut milk add now and cook for about 3 minutes.
Step 8: Taste and adjust salt if needed (no salt is added to the recipe because the chorizo and broth are usually enough). Top with fresh chopped parsley and serve hot.
Commonly Asked Questions
This soup tastes excellent reheated when the flavors have a chance to develop. Store in the fridge in an airtight container for up to 4 days.
For longer storage, allow soup to cool and freeze in an airtight glass container for up to 2 months. Thaw in the fridge for 24 hours and reheat until hot in the microwave or on the stovetop.
This recipe is paleo if using coconut milk and paleo-friendly chorizo!
Swap in vegan chorizo (I used to really like the vegan chorizo from Trader Joe's!) and vegetable broth for a delicious vegan-friendly meal.
Absolutely! Double the chorizo for a heartier soup! If doubling ground chorizo, you'll want to drain some of the fat. Leave only about 2 tbsps of fat for cooking the onions, carrot and bell pepper.
Definitely! This will shorten the cook time since they are usually precooked. Just brown them in a bit of olive oil, and add an extra tablespoon of olive oil for the veggies.
Dietitian Notes
- Sausage is not generally considered a health food but I love to use it! It adds so much flavor to a dish, and when paired with veggies, spices and bone broth it makes a balanced and nutrient rich meal.
- Each hearty cup of soup contains only 250 calories and 13 grams of net carbs, with 10 grams of protein and 2 grams of fiber. Double the chorizo to make a more satiating meal!
Recipe Tips
- If spice is not your friend, sub in ground breakfast sausage and omit the cayenne pepper for a very mild version.
- If using half and half, add it towards the end of the recipe so it just warms and doesn't curdle.
- For best flavor, ensure the onion and bell peppers almost caramelize before moving on to the next step. You'll want to use a slightly higher heat setting (medium-high). Deglaze the pan if needed when adding the broth.
- If you can pick up a sweet potato chunk and smash it between your fingers easily, then the soup is done. If you prefer softer or more firm potatoes, cook them to your liking.
Try These Other Great Soup Recipes
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📖 Recipe
Sweet Potato and Chorizo Soup
Equipment
- Knife
- Cutting board
- Stock Pot
- Wooden spatula
- Paper towels
Ingredients
- 1 lb Ground chorizo sausage
- 1 tablespoon Olive oil
- 1 cup Sweet yellow onion, finely diced about ½ large onion
- 1 cup Carrots, peeled and diced about 2 large carrots
- 1 Red bell pepper, diced about 1 cup
- 1 tablespoon Minced garlic about 3 cloves
- 4 cups Chicken bone broth or stock
- 1 14-ounce can Full fat coconut milk or 1 cup of half and half
- 2 tablespoon Tomato paste
- 1 teaspoon Dried oregano
- 1 teaspoon Ground cumin
- 1 teaspoon Smoked paprika
- ½ teaspoon Black pepper
- ¼ teaspoon Cayenne pepper omit for less spice
- 2 cups Sweet potato, peeled and diced about 1 large sweet potato
- 2 Bay leaves
Garnish
- Fresh parsley optional
Instructions
- Heat a large heavy-bottomed stock pot or dutch oven over medium heat. Add chorizo to the pot, stirring and breaking it apart as it browns. Once chorizo is cooked, remove it from the pot, place on a plate lined with paper towels, and set aside. Do not drain oil from the pan.
- While the chorizo cooks, prepare the vegetables by finely dicing the onion, peeling and dicing the carrots, dicing the bell pepper, mincing the garlic, and peeling and dicing the sweet potato. Set aside.
- Add 1 tablespoon of olive oil to the stock pot, along with the diced onions, peppers, and carrot. Cook for 5 minutes at medium-high heat, or until the veggies are tender (almost to the point of caramelization).
- Add the garlic to the pot and cook for another minute, or until fragrant.
- Stir in the broth, coconut milk (if using half and half wait to add until the end to add it), tomato paste, herbs and spices. Stir well so that the tomato paste dissolves and the spices distribute. Gently scrap the bottom of the pan with a wooden spatula to deglaze if needed.
- Add the diced sweet potatoes and bay leaves. Bring to a boil and then reduce and simmer on low for 15-20 minutes, or until sweet potatoes are fork tender.
- Once the sweet potatoes are tender, add the cooked chorizo back to the pot and stir. If using half and half instead of coconut milk add now and cook for about 3 minutes.
- Taste and adjust salt if needed (no salt is added to the recipe because the chorizo and broth are usually enough). Top with fresh chopped parsley and serve hot.
Notes
- If spice is not your friend, sub in ground breakfast sausage and omit the cayenne pepper for a very mild version.
- If using half and half, add it towards the end of the recipe so it just warms and doesn't curdle.
- For best flavor, ensure the onion and bell peppers almost caramelize before moving on to the next step. You'll want to use a slightly higher heat setting (medium-high). Deglaze the pan if needed when adding the broth.
- If you can pick up a sweet potato chunk and smash it between your fingers easily, then the soup is done. If you prefer softer or more firm potatoes, cook them to your liking.
- Ground chorizo can be substituted for sliced chorizo linked, or ground sausage for a more mild version.
- White or orange sweet potatoes will work, or even try diced yellow potatoes or peeled and diced russets.
- Coconut milk or half and half can be used to make this soup creamy. Heavy cream can also be used but add it after the soup is off the burner, reduce it to ½ cup, and add an additional ½ cup of bone broth.
- Use beef, chicken, or vegetable stock instead of chicken bone broth if you prefer.
- Any color bell pepper will taste great!
- If you only have sweet paprika, that'll do in a pinch.
Amanda says
Such a solid soup recipe!