Name: Savory Italian Sweet Potato Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian-Inspired
Ingredients: 2 large Sweet potatoes, peeled and cubed; 1 Onion, chopped; 3 Garlic cloves, minced; 2 Carrots, sliced; 2 Celery stalks, sliced; 1 can (14 oz) Diced tomatoes; 4 cups Vegetable broth or chicken broth; 1 tbsp Olive oil; 1 tbsp Italian seasoning; Salt and pepper, to taste; Optional: 1/4 tsp Red pepper flakes; Optional: 2 cups Kale or spinach; Optional: 1 cup Cooked Italian sausage or white beans; Optional: Grated Parmesan cheese for serving

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Savory Italian Sweet Potato Soup is a hearty, comforting dish that blends the natural sweetness of sweet potatoes with the bold, herby flavors of Italian seasoning. I love how creamy and warming it is, with rich layers of garlic, tomato, and spices balanced by the earthy sweetness of the potatoes. It’s perfect for a cozy lunch or dinner, especially during the colder months.

Why You’ll Love This Recipe

I enjoy this soup because it’s both wholesome and flavorful. The sweet potatoes give it a velvety texture without needing cream, and the Italian herbs add a savory depth that makes it satisfying with every spoonful. It’s also naturally gluten-free and easy to make vegan if I skip the meat or cheese. Whether I want something filling or just a bowl of comfort, this soup delivers.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Sweet potatoes (peeled and cubed)
Onion (chopped)
Garlic (minced)
Carrots (sliced)
Celery (sliced)
Diced tomatoes (canned or fresh)
Vegetable broth or chicken broth
Olive oil
Italian seasoning
Salt and pepper
Optional: red pepper flakes, kale or spinach, cooked Italian sausage or beans, grated Parmesan

Directions

I heat olive oil in a large pot over medium heat and sauté the onions, garlic, carrots, and celery until soft—about 5–7 minutes.
I stir in the Italian seasoning, salt, pepper, and red pepper flakes if I want a little heat.
I add the diced sweet potatoes and canned tomatoes, then pour in the broth to cover everything.
I bring the soup to a boil, then reduce the heat and let it simmer for about 20–25 minutes, until the sweet potatoes are fork-tender.
If I want a smoother texture, I blend part of the soup using an immersion blender, or I leave it chunky for a rustic feel.
I stir in greens like kale or spinach at the end and cook for another few minutes until wilted.
I adjust the seasoning and serve hot, optionally topped with grated Parmesan or a drizzle of olive oil.

Servings and timing

This recipe makes about 4–6 servings. It takes around 10–15 minutes to prep and 25–30 minutes to cook, so it’s ready in under 45 minutes. It’s great for both a weeknight dinner or meal prep for the week.

Variations

Sometimes I add cooked Italian sausage for extra flavor and protein, or I mix in white beans like cannellini or chickpeas to keep it vegetarian but filling. I’ve also swapped out sweet potatoes for butternut squash with great results. For a richer finish, I stir in a splash of coconut milk or a spoonful of pesto right before serving.

Storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. It reheats well on the stovetop or in the microwave—just add a splash of broth or water if it thickens too much. I also freeze it for up to 2 months. I let it cool completely before freezing and thaw it overnight in the fridge when I’m ready to reheat.

FAQs

Can I make this soup vegan?

Yes, I often make it vegan by using vegetable broth and skipping any meat or cheese. It still tastes amazing thanks to the herbs and sweet potatoes.

Do I have to peel the sweet potatoes?

I usually peel them for a smoother texture, but if I’m using organic sweet potatoes and want more fiber, I leave the skin on—just scrub them well.

What can I serve with this soup?

I like to serve it with crusty bread, garlic toast, or a simple green salad. It’s also good topped with croutons or served alongside a sandwich.

Can I blend the whole soup?

Absolutely. When I want a creamier texture, I use an immersion blender right in the pot or carefully transfer it in batches to a blender. Just be cautious with hot liquids.

How do I add more protein to this soup?

I add cooked sausage, shredded chicken, or white beans. These make the soup more filling and turn it into a full meal.

Conclusion

Savory Italian Sweet Potato Soup is one of my favorite ways to warm up with something hearty and nourishing. I love the way sweet and savory flavors come together, and how easy it is to customize with whatever I have on hand. Whether I’m serving it for dinner or prepping it ahead for lunches, this soup never disappoints.