Free Dinner Recipes E-book!   Download Now

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

The Almond Eater logo

  • Browse Recipes
    • Recipes by Course
      • Breakfast
      • Lunch
      • Dinner
      • Desserts
      • Drinks
      • Snacks
      • Sides
      • The Almond Eater Monthly Cooking Challenge
    • Recipes by Diet
      • Vegetarian
      • Dairy Free
      • Gluten Free
      • Vegan
      • Mediterranean Diet
      • Paleo
      • Whole30
  • Meet Erin
  • Contact
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • Browse Recipes +
    • Recipes by Course +
      • Breakfast
      • Lunch
      • Dinner
      • Desserts
      • Drinks
      • Snacks
      • Sides
      • The Almond Eater Monthly Cooking Challenge
    • Recipes by Diet +
      • Vegetarian
      • Dairy Free
      • Gluten Free
      • Vegan
      • Mediterranean Diet
      • Paleo
      • Whole30
  • About Erin
  • Contact

Home » Recipes » Lunch

Chorizo Sweet Potato Soup

By Erin · August 23, 2020 · Updated September 27, 2021 · 14 Comments

Jump to Recipe Print Recipe
  • Share
  • Tweet

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 ½ 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 tablespoon 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 3 votes
Print Pin Rate
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4
Author: Erin

Ingredients

  • 1 ½ cups pasta
  • 1 tablespoon olive oil
  • 2 chorizo links sliced
  • 4 cups sweet potatoes peeled and cubed
  • 2 tablespoon butter
  • 1 shallot minced
  • 2 garlic cloves minced
  • 32 oz. chicken broth
  • ¼ cup milk
  • ¼ 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 tablespoon 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.

« Iced Bulletproof Coffee
Pan-Seared Salmon Burgers »

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.

Reader Interactions

Comments

  1. Robin says

    February 27, 2022 at 8:36 pm

    My wife and I fancy ourselves to be wannabe gourmet cooks, haha. And today we decided to wing it with adding chorizo in our potato soup recipe since we didn't have bacon. Neither of us have ever heard of any potato soup recipe with chorizo. But I just sat down to let our soup simmer for awhile and I'm reading your recipe and wishing I had used sweet potatoes instead ! But I'm gonna use your recipe soon and I'll let you know how it turned out. 😉

    Reply
    • Erin says

      February 28, 2022 at 8:19 am

      Haha! Chorizo is a good way to switch things up. I hope you enjoyed the soup!

      Reply
  2. Jenny says

    September 06, 2020 at 2:10 pm

    This looks super delicious! I would love to try it soon, but wanted to make sure chorizo wasn't spicy, cause I don't much go for spicy things. Never tried it before.

    Reply
    • Erin says

      September 17, 2020 at 11:01 am

      Yes, chorizo is a little spicy. You could try using regular Italian sausage instead. Let me know if you try it!

      Reply
  3. Daniel Z says

    September 01, 2020 at 4:59 pm

    5 stars
    There are few better combos than chorizo and sweet potato!

    Reply
  4. Danielle says

    June 15, 2020 at 12:50 am

    About how much sweet potato do you recommend using in cup or weight measurement? Individual sweet potatoes can vary greatly in size. Thanks!

    Reply
    • Erin says

      June 15, 2020 at 6:54 pm

      Hi! It should be about 4 cups diced sweet potato

      Reply
  5. Bethany says

    September 26, 2017 at 2:43 pm

    I love a good, creamy soup! This looks great!

    Reply
  6. All That I'm Eating says

    September 26, 2017 at 6:32 am

    I love soup season and I love that you've put pasta in this, it makes it so much more wholesome I think!

    Reply
    • Erin says

      September 26, 2017 at 8:47 am

      Thanks! That's exactly why I added them 🙂

      Reply
  7. Julia Mueller says

    September 14, 2017 at 10:33 am

    My gaaah this is marvelous! There's something about the sweet potato and chorizo combo that wins every dang time. Have a blast at Expo East! I went to Expo West a couple years ago and it was lots of fun! ...overwhelmingly packed with people, but fun nonetheless! ALSO, I feel you on the stress..we want to do our side projects and still be able to post regularly but sometimes that's too much...I think the key is to remember your readers will still be there even if your posts are sporadic. Keep up the amazing work, girl! You're doing an awesome job, and you're so talented! xo

    Reply
    • Erin says

      September 18, 2017 at 7:59 am

      Thanks for the reassurance Julia. It can be tough finding that balance....still. I mean you'd think I'd have it completely figured out by now buuuuut not so much. And thank you for your kind words 🙂 Very much appreciated.

      Reply
  8. Sarah | Well and Full says

    September 13, 2017 at 4:16 pm

    I can't believe it's soup season already either! It's kind of that annoying time of year where the mornings/evenings are cool but it's boiling during the day. At least it is here in CT. But I digress... three cheers for delicious soup!! 😀

    Reply
    • Erin says

      September 18, 2017 at 7:57 am

      Yes!! You never know what to wear. I basically bring a sweater with me everywhere I go just in case. Thanks Sarah!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




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

pasta salad made with mediterranean ingredients

Mediterranean Pasta Salad

bowl with lemon orzo salad beside a small dish of chopped fresh basil

Lemon Orzo Salad

cake on a cake stand with a slice cut out

Vegan Carrot Cake

berries and ice cream in a bowl

Gluten Free Rhubarb Crisp

Popular Recipes

pasta, peas and sausage in a skillet

Italian Chicken Sausage Pasta

bowl with ground pork and vegetables

Banh Mi Bowl (Paleo, Whole30)

a bowl of pasta with lentils and red sauce

Lentil Bolognese Recipe (Vegan + Gluten Free)

sweet potato brownies

Flourless Sweet Potato Brownies

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

As Featured On

Footer

  • Contact
  • Privacy
  • The Almond Eater Monthly Cooking Challenge

Copyright© 2023 | The Almond Eater. Site Credit

  • Facebook
  • Instagram
  • Pinterest
  • Twitter