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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.Â
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
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.
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.
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.
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!).
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.
More soup recipes
If you made this recipe, be sure to leave a comment and star rating below. Thanks!Â
Chorizo Sweet Potato Soup
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
Nutrition
UPDATE NOTE: This post was originally published in September 2017. It was updated with new text and photos in August 2020.
Ashley says
I wanted to love this, chorizo and sweet potato just sounded heavenly, but while it was okay, it just wasn't anything all that special. It tasted just fine. I'm not sure what I'd do to improve it....minimally adding more diverse seasoning plus maybe some greens of some kind, spinach, etc. It didn't taste BAD, just kind of bland even with the chorizo.
Robin says
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. 😉
Erin says
Haha! Chorizo is a good way to switch things up. I hope you enjoyed the soup!
Jenny says
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.
Erin says
Yes, chorizo is a little spicy. You could try using regular Italian sausage instead. Let me know if you try it!
Daniel Z says
There are few better combos than chorizo and sweet potato!
Danielle says
About how much sweet potato do you recommend using in cup or weight measurement? Individual sweet potatoes can vary greatly in size. Thanks!
Erin says
Hi! It should be about 4 cups diced sweet potato
Bethany says
I love a good, creamy soup! This looks great!
All That I'm Eating says
I love soup season and I love that you've put pasta in this, it makes it so much more wholesome I think!
Erin says
Thanks! That's exactly why I added them 🙂
Julia Mueller says
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
Erin says
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.
Sarah | Well and Full says
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!! 😀
Erin says
Yes!! You never know what to wear. I basically bring a sweater with me everywhere I go just in case. Thanks Sarah!