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
Ingredients
- 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
Instructions
- 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.
A search for sweet potato soup recipes produced yours. It was absoultely delicious. I omitted the pasta and it was still a hit…..Making it to my permanent file! Thanks! 🙂
Kate–what wonderful news. Thanks for taking the time to leave a comment!
Wow! This soup is absolutely scrumptious!!!! This is going to be high on my rotation list!!! Thank you!
So glad you enjoyed it! I totally forgot about this soup. Adding it to my menu plan for lunch this week! 🙂
i’m absolutely making this!!!
You won’t be disappointed!
I’m colder! My car door was frozen shut this morning and snow frozen on my roof. I didn’t roll my eyes at you though… I giggled.
This recipe is right up my alley. I love swiss chard and sweet potatoes. oh and sausage. and you!
LOL yikes! Yah I’m so not a snow bunny type of girl! lol.
I love how chunky this soup is 🙂 Sweet potatoes are so good in soup. One of my favorite ways to have them.
Yes, I love that its a heartier soup!
So funny – I always offer to make my husband something else too when I make healthy light meals like this – haha. PS: I heart Swiss chard!
This looks amazing, Katie!
Thanks Kristy! It tastes just as good as it looks!