Sweet Potato and Sausage Soup

When I first started this blog, my main goal was to really critique ideas found on Pinterest. I've seen so many pictures of Pinterest fails. Every project or recipe I've tried has so far worked (or tasted) great. So about ten months ago, while searching for some new recipes to try, I came across this Sweet Potato and Sausage Soup recipe from Martha Stewart. I thought to myself, "Hunh. Not too sure that sounds good, but I do happen to have all the ingredients in my kitchen." I mentioned trying it out to the Woodman. He didn't seem too thrilled about trying it either. Score, I thought! I'd have my first negative project to write about. I made it, we tried it, and....CRAP. WE LOVED IT!!! It even got a 4 year old's seal of approval. The sweet potatoes kind of scared me in this recipe (I love sweet potatoes, but seriously? Boiled in soup???) Holy cow....they were so savory. They melt in your mouth and blend perfectly with all the other flavors.

Fast forward to several days ago. I'm scouring my recipe board trying to come up with meals for the week. I was excited because it was super cold out and that only meant one thing....SOUP WEATHER! The sweet potato soup popped up, thank goodness, because I had completely forgotten about it. I dashed hobbled into the kitchen (broken ankle...read my last post), grabbed a recipe card, and wrote that sucker down. It takes a super special recipe for me to actually take the time to write it down. And now, it's time for you to write it down....  :)

Sweet Potato and Sausage Soup

Prep time- 20 minutes

Cook time- 20-30 minutes

Ingredients-

• 1 Tbsp. olive oil
• 1 large, yellow onion (diced)
• 2 cloves garlic (minced)
• salt and pepper
• 3/4 lb. sweet Italian sausage with casings removed (or hot Italian sausage if you want to kick up the flavor!)
• 2 sweet potatoes (peeled, diced into medium chunks, 1 lb. total)
• 4 cups chicken broth
• 3/4 cups small pasta shells
• 4 cups roughly chopped mixed greens, such as kale and Swiss chard (I just used kale)
• Parmesan cheese for topping

Directions-

Gather up all your ingredients. I have some lovely, homemade chicken broth stored in my basement, but I forgot to have the hubby get it before he left for work this morning (stupid broken ankle...ginormous Aircast boot and narrow stairs do not mix well). I used Better Than Bouillon Chicken Base instead and added it to 4 cups of water for my broth. 

 Add 1 Tbsp. olive oil to a pot and heat over medium-high heat. Add onion and garlic and cook until the onion is translucent (about 6 minutes). Season with salt and pepper.

 Add sausage and cook until it is brown.

Add sweet potatoes, 4 cups chicken broth, and 2 cups of water. Bring to a boil. 

Add pasta and cook 3 minutes less than what is indicated in the instructions on the package. (Can't have gluten? Skip this ingredient or add gluten free pasta!)

 Add the greens, reduce heat, and cook until the noodles are done and the greens are wilted (about 3-4 minutes). Dish up and top with Parmesan cheese, if desired.

Peanut approved! So thankful that I have an adventurous eater! (Please excuse the kale hanging out of his mouth!)

Give this recipe a shot and let me know what you think. I hope you enjoy!