Winter is really here in Florida. I know for most of you–you are probably rolling your eyes as you read this. But for this Florida-girl… it is cold outside! Don’t get me wrong–I welcome the cooler weather and enjoy not having through-the roof utility bills; however, I’m cold! I make soups all year round, but now I’m finding my one-pot a week soup rule has now increased to two pots.
I took a chance on this recipe. I wasn’t really sure if I was going to like this. I have never put sweet potato in a soup before this one. Let me tell you… I was missing out on life. I also tried swiss chard for the first time. I know… don’t kill me. I love my greens but for some reason I was scared of swiss chard (and I have no idea why). The swiss chard reminded me of the beet greens I sauteed a few months ago for dinner. The night I made this I felt like I may have disappointed my husband. We had consumed multiple nights of vegetarian / lighter meals. When he first walked in the door I immediately belted out… we are having soup for dinner–if it’s not enough for you I’ll make you something else afterwards. And too my surprise he responded “oh that’s perfectly ok, I’m in the mood for soup”. This is why I married him. He embraces and loves soup just as much as I do! On a side note, he downed multiple bowls of this hearty soup. He loved everything about it–including the sweet potatoes and the swiss chard. We both agree that we like swiss chard way better than we do kale!
Adapted from Everyday Food, November 2012
Sweet Potato & Sausage Soup
- 1 tbsp Olive Oil
- 1 onion diced
- 2 cloves garlic minced
- salt and pepper to taste
- 3/4 lbs Sweet Italian Sausage
- 2 Sweet Potatoes peeled and diced
- 4 cups Chicken Broth
- 2 cups Water
- 3/4 cups pasta shells
- 4 cups swiss chard
- Parmesan cheese for serving
- In a large soup pot heat olive oil over medium-high heat. Add the onion and garlic, season with salt and pepper; cook until the onion is translucent (about 5 minutes).
- Add the sausage to the pot, breaking it up with a spoon; cook until browned about 5 minutes.
- Add the sweet potatoes, broth, and two cups water; bring to a boil. Add the pasta and cook for 3 minutes less than package instructions. Reduce to a simmer, add the swiss chard and cook until wilted (about 4 minutes).
- Ladle soup in to bowls, and top with a generous serving of grated parmesan cheese.