Did you eat too much yesterday? Overall looking back I didn't eat to much but I definitely
Today though I am going to cut back. Two desserts instead of three. Soup is also a great way to cut back. I always feel like I am eating a ton when it comes to soup but really it is just the liquid volume.
This hearty sweet potato and sausage soup is very filling. It also has kale with is a great way to pack in those nutrients. I ate this every day leading up to Thanksgiving and now wish there was more.
Sweet Potato and Sausage Soup
Prep Time: 20 minutes
Cook Time: 30 minutes
Keywords: soup/stew sweet potato kale
Ingredients (serves 6)
- 1 tablespoon olive oil
- ½ large yellow onion, diced large
- 3 cloves of garlic, minced
- Salt and pepper
- 3/4 lb sweet Italian sausage (no casings!)
- 2 sweet potatoes (1 pound total), peeled and diced medium
- 4 cups (32 oz) chicken or vegetable broth
- 2 cups of water
- ¾ cup pasta shells
- 4 cups of roughly chopped mixed greens (such as kale or swiss chard)
- Grated Parmesan
In a large pot, heat oil over medium-high. Add onion and garlic and cook until onion is translucent, about 6 minutes; season with salt and pepper.
Add sausage (break it up often with a wooden spoon!) and cook until browned, about 5 minutes.
Add sweet potatoes, broth, and water and bring to a boil. Add greens and simmer till tender.
In a separate pot cook the pasta al dente. When the greens are wilted and sweet potatoes are soft add pasta to soup mixture.
Ladle into your bowls and sprinkle on Parmesan if desired.
Powered by Recipage