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Chorizo Sweet Potato Soup | thealmondeater.com
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Chorizo Sweet Potato Soup

This chorizo sweet potato soup is made with sweet potatoes AND pasta--it'll quickly become your new favorite soup recipe.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: lunch
Cuisine: soup
Servings: 4
Author: Erin


  • 1 cup pasta*
  • 1 tbsp olive oil
  • 2 chorizo links
  • 4 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 whipping cream or half and half
  • Salt and pepper to taste


  • Cook pasta in a saucepan over stovetop, and cook chorizo with olive oil in a large skillet over medium-high heat.
  • While those are cooking, place cubed sweet potato in a microwave safe bowl and microwave for 10 minutes, or until sweet potato is soft. If you don't want to use the microwave, you can roast the sweet potato at 400° for 20 minutes or so.
  • Once the pasta is cooked, place it in a strainer and set it aside. Once the chorizo is cooked, scoop it out with a slotted spoon (I placed it in the strainer with the pasta), and then add butter to the skillet.
  • Add the shallot and garlic to the skillet and stir for about 30 seconds or until shallot is translucent.
  • Next, add cooked sweet potato and chicken broth to the skillet and bring to a simmer. Once simmering, stir in the milk and whipping cream.
  • Next, add about half the mixture to a blender and pulse until smooth; pour the blended soup back into the skillet and stir to combine. Last, stir in the pasta and chorizo, and add salt and pepper to taste.
  • Enjoy!