Tuscan Savory Sweet Potato Soup

Tuscan Savory Sweet Potato Soup

Made  times

"This is a recipe I made up because I love sweet potatoes and soup. Add as much or as little half-and-half as you need. Surprisingly, I use the entire quart and soup is still quite thick."
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


50 m servings 493 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 493 kcal
  • 25%
  • Fat:
  • 27.4 g
  • 42%
  • Carbs:
  • 47g
  • 15%
  • Protein:
  • 16.8 g
  • 34%
  • Cholesterol:
  • 69 mg
  • 23%
  • Sodium:
  • 626 mg
  • 25%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Place the sweet potatoes into a large pot and cover with cold water. Bring to a boil; reduce heat to medium-low, cover, and simmer until tender, 6 to 8 minutes. Drain and allow to steam dry for a minute or two. Puree potatoes in a food processor or blender in batches until smooth. Return pureed potatoes to the large pot; set aside.
  2. Heat the oil in a large skillet over medium heat; cook the onion in the hot oil until translucent, about 4 minutes. Add the sausage to the skillet and cook until completely browned, breaking the meat apart with the back of a wooden spoon as it cooks. Stir the garlic, mushrooms, and Italian seasoning into the sausage-and-onion mixture; continue cooking until the mushrooms are tender, another 4 to 5 minutes. Season with salt and pepper; transfer to the pot with the potatoes.
  3. Place the large pot over low heat. Pour the half-and-half over the mixture, stirring to mix. Allow the soup to slowly heat until hot and to your desired consistency. Garnish with Parmesan cheese to serve.



This is really quite good-- I only made it the first time because I was looking for a recipe that would use up a strange combination of ingredients in the fridge, but it turned out to be a new f...

This was awesome. I usually only try recipes that have many reviews so I can read through them and decide. But, I had 2 large sweet potatoes I needed to use and 1 pound of frozen italian sausa...

WOW & THANK YOU!!!! Is all I can Say! I took in mind the review about the Italian seasoning and garlic to alter slightly. Since I was missing some things, i used 2% milk instead of the half and...

This was pretty good. We don't care for sweet potatoes so I used red potatoes instead.

It was okay. I left out the mushrooms and think the recipe could have used the texture of them. Base was really tasty, but picture it more with crab than Italian sausage. I also think milk wo...

From around the web