Slow Cooker Sausage & Sweet Potato Soup

We’re in full fall mode even down here in South Florida. Fall soups and one pot meals are on our minds. So many of our wellness retreat guests are in need of easy tools and recipes to support busy lifestyles. We’re thinking of meal prep and sticking to wellness goals all at the same time. Now that it feels like we’re back into regular routines, we’re breaking out some healthy recipes that hopefully help to make balanced eating a little easier.

This Slow Cooker Sausage & Creamy Sweet Potato Soup is cozy, creamy, and full of fall flavor. Sweet potato, savory Italian sausage, baby spinach, and Parmesan come together in a rich broth for an easy slow cooker soup that's perfect for chilly fall days.

With 20 grams of protein per serving, it's a satisfying option for an easy weeknight dinner or make-ahead lunch. And because most of the cooking happens in the slow cooker, there's very little hands-on prep.

Why You'll Love This Fall Soup

  • Easy slow cooker recipe

  • Cozy fall flavors

  • Creamy without being overly heavy

  • 20g protein per serving

  • Made with sweet potato and spinach

  • Great for meal prep

  • Perfect for a chilly fall day

 
 

Make It Your Own

Add Protein
Want to add even more protein? Stir in a large can of lentils or cannellini beans during the final 10 minutes of cooking.

It's an easy way to make this hearty fall soup even more filling.

Dairy-Free Option
Use coconut milk instead of the cream and omit the Parmesan.

Storing & Freezing

  • Store leftovers in an airtight container in the refrigerator for up to 3 days.

  • You can also freeze the soup for up to 1 month. Thaw in the refrigerator and reheat gently on the stovetop or in the microwave.

Ingredients

  • 1 tsp extra virgin olive oil

  • 1 small yellow onion, diced

  • 12 oz pork sausage, casings removed

  • 1 medium sweet potato, peeled and cubed

  • 8 cups low-sodium chicken broth

  • 2 tsp Italian seasoning

  • Sea salt and black pepper, to taste

  • 1/2 cup cream or half-and-half

  • 4 cups baby spinach

  • 1/3 cup grated Parmigiano Reggiano

How to Make Slow Cooker Sausage & Sweet Potato Soup

  1. Heat the olive oil in a large pan over medium-high heat. Add the onion and sausage, breaking the sausage apart as it browns. Once mostly cooked through, transfer the sausage and onion to the slow cooker.

  2. Add the sweet potato, chicken broth, Italian seasoning, salt, and pepper. Stir to combine.

  3. Cover and cook for 6 hours on high or 8 hours on low, until the sweet potato is tender and the sausage is cooked through.

  4. Once the soup is finished cooking, stir in the cream and baby spinach. Continue stirring until the spinach wilts.

  5. Ladle the soup into bowls and garnish with grated Parmesan. Serve warm and enjoy!

Nutrition

Per serving: 385 calories | 20g protein | 16g carbohydrates | 28g fat

Makes: 5 servings
Serving size: Approximately 2 cups
Cook time: 6 hours 15 minutes on high

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