Italian Sweet Potato Soup Recipe

Introduction

Italian Sweet Potato Soup is a comforting and flavorful dish that combines hearty vegetables and aromatic herbs for a wholesome meal. Perfect for chilly days, this soup balances sweetness and savory notes with a creamy finish.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 large sweet potatoes, peeled and diced (about 4 cups)
• 1 carrot, sliced
• 1 celery stalk, sliced
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• ½ teaspoon dried thyme
• ¼ teaspoon red pepper flakes (optional)
• 4 cups vegetable broth (or chicken broth)
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 cup cannellini beans, drained and rinsed
• Salt and black pepper to taste
• ¼ cup heavy cream or coconut milk (optional)
• Fresh parsley or basil, chopped (for garnish)

Instructions

1. Step 1: Heat olive oil in a large pot over medium heat. Add the diced onion and cook for 3–4 minutes until it becomes soft and translucent.
2. Step 2: Add the minced garlic and cook for 30 seconds until fragrant, stirring frequently to avoid burning.
3. Step 3: Stir in the diced sweet potatoes, sliced carrot, and sliced celery. Mix well so the vegetables are lightly coated with the oil and onions.
4. Step 4: Add dried basil, oregano, thyme, and red pepper flakes if using. Stir for about 1 minute to release their aroma.
5. Step 5: Pour in the vegetable or chicken broth, then add the undrained diced tomatoes. Bring the mixture to a gentle boil.
6. Step 6: Reduce the heat and let the soup simmer uncovered for 20–25 minutes, or until the sweet potatoes are tender when pierced with a fork.
7. Step 7: Stir in the drained and rinsed cannellini beans and continue to simmer for an additional 5 minutes to heat through.
8. Step 8: Optional: Stir in heavy cream or coconut milk for a slightly creamy texture and richness.
9. Step 9: Season the soup with salt and black pepper to taste. Garnish with freshly chopped parsley or basil, then serve warm.

Tips & Variations

• For a smoother texture, use an immersion blender to partially puree the soup before adding the beans.
• Swap cannellini beans for chickpeas or white kidney beans if preferred.
• Add a splash of lemon juice before serving to brighten the flavors.
• Use coconut milk for a dairy-free and slightly sweet finish.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave until heated through. The soup may thicken upon standing—add a little broth or water to loosen it when reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegan?

Yes, simply use vegetable broth and coconut milk instead of heavy cream to keep it fully vegan.

Can I freeze Italian Sweet Potato Soup?

This soup freezes well for up to 2 months. Cool it completely before transferring to freezer-safe containers. Thaw overnight in the refrigerator before reheating.

Italian Sweet Potato Soup Recipe

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★★★★★

4.8 from 147 reviews

• Author: Hugo
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Diet: Vegetarian

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Description

This Italian Sweet Potato Soup is a comforting and nutritious dish featuring tender sweet potatoes, aromatic herbs, and a medley of vegetables simmered to perfection in a savory broth. Enhanced with cannellini beans for protein and optional cream for added richness, this soup delivers a hearty yet light Italian-inspired meal perfect for cozy evenings.

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Ingredients

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Main Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 large sweet potatoes, peeled and diced (about 4 cups)
• 1 carrot, sliced
• 1 celery stalk, sliced
• 4 cups vegetable broth (or chicken broth)
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 cup cannellini beans, drained and rinsed
• Salt and black pepper to taste

Herbs and Spices

• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• ½ teaspoon dried thyme
• ¼ teaspoon red pepper flakes (optional)

Optional Garnishes and Additions

• ¼ cup heavy cream or coconut milk (optional)
• Fresh parsley or basil, chopped (for garnish)

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Instructions

1. Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add the diced onion and cook for 3–4 minutes until it becomes soft and translucent, creating a flavorful base for the soup.
2. Add Garlic: Stir in the minced garlic and cook for 30 seconds until fragrant, taking care not to burn it.
3. Incorporate Vegetables: Add the diced sweet potatoes, sliced carrot, and celery to the pot. Mix well so the vegetables are lightly coated with the olive oil and aromatics.
4. Add Herbs and Spices: Sprinkle in the dried basil, oregano, thyme, and optional red pepper flakes. Stir continuously for about 1 minute to release their aromas and enhance the soup’s flavor.
5. Add Liquids and Simmer: Pour in the vegetable or chicken broth along with the undrained diced tomatoes. Increase the heat to bring the mixture to a gentle boil.
6. Cook Vegetables: Reduce the heat to maintain a simmer and cook uncovered for 20–25 minutes, or until the sweet potatoes are fork-tender and the flavors have melded.
7. Add Cannellini Beans: Stir in the drained and rinsed cannellini beans, then simmer for an additional 5 minutes to heat through.
8. Optional Cream Finish: If desired, stir in heavy cream or coconut milk to give the soup a creamy texture and richer taste.
9. Season and Garnish: Adjust seasoning with salt and black pepper to your preference. Garnish with freshly chopped parsley or basil before serving warm.

Notes

• For a vegan version, use vegetable broth and coconut milk instead of heavy cream.
• You can add other vegetables like zucchini or bell peppers for extra nutrition and flavor.
• If you prefer a smoother texture, blend part or all of the soup before adding the beans.
• The red pepper flakes are optional and can be adjusted based on your heat preference.
• This soup keeps well in the refrigerator for up to 3 days and freezes beautifully for up to 2 months.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Italian

Keywords: Italian sweet potato soup, vegetarian soup, creamy sweet potato soup, healthy vegetable soup, cannellini bean soup