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4.50 from 4 votes

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. 
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: lunch
Cuisine: American
Keyword: chorizo soup, soup, sweet potato soup
Servings: 4
Calories: 434kcal
Author: Erin

Ingredients

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