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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.
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
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 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.
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!
Chorizo Sweet Potato Soup
- 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
- 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!
UPDATE NOTE: This post was originally published in September 2017. It was updated with new text and photos in August 2020.