• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

The Almond Eater logo

  • Recipes
  • Recipes
    • Recipes by Course
      • Breakfast
      • Lunch
      • Dinner
      • Desserts
      • Drinks
      • Snacks
      • Sides
    • Recipes by Diet
      • Vegetarian
      • Dairy Free
      • Gluten Free
      • Vegan
      • Mediterranean Diet
      • Paleo
      • Whole30
  • Meet Erin
  • Contact
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
Home » Lunch » Chorizo Sweet Potato Soup

Chorizo Sweet Potato Soup

By Erin · August 23, 2020 · Updated September 1, 2020 · 12 Comments

Disclosure: This post may contain affiliate links.

  • Share
  • Tweet
  • Pin
Jump to Recipe Print Recipe

Easy and delicious Chorizo Sweet Potato Soup is basically a bowl of comfort! It’s made with chorizo, sweet potatoes, pasta, and a little cream for an easy dinner that’s perfect any time of year. 

A bowl of Soup and Chorizo

Why you’ll love this soup

  • It includes a little bit of everything: noodles, potatoes, sausage
  • It’s comfort food in a bowl
  • A great way to use up sweet potatoes

A plate of food on a table

Ingredient notes

Pasta – Any kind (I used gluten free pasta shells)

Chorizo – Can sub bacon or bacon-flavored tempeh to make this vegetarian

Heavy cream – Or half and half. I normally try to provide a dairy free option, but for this soup, I really recommend either cream or half and half. If you’re strict dairy free, you can try using 1/2 cup of your favorite dairy free milk, just know that it won’t be as creamy.

Chicken broth – Can use vegetable broth, though it will alter the taste a bit.

Step-by-step instructions

Step 1: Cook the pasta. Bring a pot of water to a boil, then cook the pasta until it’s al dente (make sure you don’t over-cook it!).

Step 2: Cook the chorizo. In a large skillet or dutch oven, add 1 tbsp of oil, along with the chorizo, and cook it completely. Then, use a slotted spoon to remove the chorizo, setting it aside for later and reserving any of the leftover oil/grease.

chorizo in a dutch oven

Step 3: Add butter and sweet potatoes. To that same skillet, add the butter and diced sweet potatoes. Once the butter has melted, add the shallot and garlic and sauté for 2 minutes or so.

diced sweet potatoes in a dutch oven

Step 4: Simmer. Pour in the broth and bring the soup to a boil, then add the milk and cream and reduce heat to a simmer, simmering until the potatoes are soft.

soup in a dutch oven

Step 5. Blend. Scoop HALF of the soup into a blender (or use an immersion blender) and blend on low for 1 minute until the soup is creamy. Pour it back into the dutch oven, then add in the cooked pasta and chorizo, stirring until everything is combined. Make sure to add salt and pepper to taste (and maybe even a little chopped parsley for garnish!).

soup in a blender

Tips and tricks

Storage: Store soup in a sealed container in the refrigerator for up to 5 days. Or, you can wait for the soup to cool and pour it into a freezer-safe container/bag and freeze the soup for up to 2 months.

Don’t fill the blender up too high, and to blend on LOW. Otherwise, the soup is going to spill over while in the blender.

To check if sweet potatoes are done, simply poke them with a fork. The potatoes should break fairly easily. Remember: we’re only blending up half of the soup, so there will be whole diced cooked sweet potatoes in the soup, so you want them to be easy to bite.

a bowl of soup

More soup recipes

  • Easy Black Bean Soup
  • Instant Pot Vegetable Soup
  • Instant Pot Chicken Noodle Soup

If you made this recipe, be sure to leave a comment and star rating below. Thanks! 

bowl of soup with a spoon

Chorizo Sweet Potato Soup

Easy and delicious Chorizo Sweet Potato Soup is basically a bowl of comfort! It's made with chorizo, sweet potatoes, pasta, and a little cream for an easy dinner that's perfect any time of year. 
5 from 2 votes
Print Pin Rate
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4
Author: Erin

Ingredients

  • 1 1/2 cups pasta
  • 1 tbsp olive oil
  • 2 chorizo links sliced
  • 4 cups sweet potatoes peeled and cubed
  • 2 tbsp butter
  • 1 shallot minced
  • 2 garlic cloves minced
  • 32 oz. chicken broth
  • 1/4 cup milk
  • 1/4 cup heavy cream or half and half
  • Salt and pepper to taste

Instructions

  • Cook pasta in a saucepan over stovetop.
  • Meanwhile, in a large skillet or dutch oven, cook the chorizo with 1 tbsp olive oil over medium heat. Once cooked, remove with a slotted spoon, reserving any oil and/or grease.
  • Add the diced sweet potato and butter to the skillet. Once the butter has melted, add the shallot and garlic and sauté for 2 minutes. Then, add the broth and bring soup to a boil, then stir in the milk and heavy cream (or half and half), reduce heat to medium-low, and simmer until potatoes are cooked.
  • Use a ladle to scoop about half of the soup into a blender. (Alternatively, you can use an immersion blender if you have one). Blend for about 1 minute on low, until smooth, then pour back into the skillet/dutch oven.
  • Add the cooked pasta and chorizo back into the skillet, and stir until everything is combined and heated through. Add salt and pepper to taste and enjoy!

Notes

*Calories are an estimation and are per serving
-Make sure you don't fill the blender up too high, and be sure to blend on low speed so the soup doesn't spill over
Storage: store soup in a container in the refrigerator for up to 5 days, or wait for it to cool then transfer it to a freezer-safe container/bag and freeze for up to 2 months. 
 

Nutrition

Calories: 434kcal | Carbohydrates: 47g | Protein: 11g | Fat: 22g | Saturated Fat: 12g | Cholesterol: 70mg | Sodium: 1660mg | Potassium: 732mg | Fiber: 5g | Sugar: 7g | Vitamin A: 19526IU | Vitamin C: 29mg | Calcium: 97mg | Iron: 2mg
Did you Make this Recipe? Tag me Today!Leave a comment below and tag @thealmondeater on Instagram!

UPDATE NOTE: This post was originally published in September 2017. It was updated with new text and photos in August 2020.

Print Friendly, PDF & Email

Filed Under: Lunch, Seasonal Picks

Erin

About Erin

Erin is the recipe developer, writer and photographer behind the healthy food blog, The Almond Eater. She's been blogging since 2014 and loves to create food for many different diets, including vegan, gluten free and/or Whole30 recipes.

Primary Sidebar

girl in kitchen

Hi, I’m Erin!

I share recipes for ALL diet types because I believe that healthy food should be incredibly delicious without being complicated. Learn more

Seasonal Picks

bowl of soup with pasta

Vegan Tomato Soup

bowl of soup with a spoon

Chorizo Sweet Potato Soup

bowl of soup with a spoon in it

Easy Black Bean Soup

instant pot vegetable soup

Instant Pot Vegetable Soup

Popular Recipes

stir fry in a skillet

Honey Garlic Shrimp Stir Fry

a bowl of pasta with lentils and red sauce

Lentil Bolognese Recipe (Vegan + Gluten Free)

sweet potato brownies

Flourless Sweet Potato Brownies

baked tofu

Crispy Baked Tofu

dog eating cake

Mini Dog Birthday Cake

Caramelized Onion Spaghetti Squash | squash filled with onions, mushrooms and kale for a healthy, vegetarian meal | thealmondeater.com

Caramelized Onion Spaghetti Squash

Download my Mediterranean Diet Guide for free!

And never miss one of my quick+healthy recipes.

As Featured On

Footer

  • Contact
  • Privacy

Copyright© 2021 | The Almond Eater. Site Credit

  • Facebook
  • Instagram
  • Pinterest
  • Twitter