Tuscan Savory Sweet Potato Soup recipe
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Ingredients
- 5 sweet potatoes, peeled and quartered 1 tablespoon vegetable oil 1 large onion, diced 1 pound bulk sweet Italian sausage 2 cloves minced garlic 8 ounces mushrooms, sliced 1 tablespoon Italian seasoning 1 quart half-and-half, or as needed salt and ground black pepper to taste ¼ cup grated Parmesan cheese
Nutrition Info
- 493 caloriescarbohydrate: 47 gcholesterol: 69 mgfat: 27.4 gfiber: 6.8 gprotein: 16.8 gsaturatedFat: 13.1 gservingSize: -sodium: 626 mgsugar: 13.3 gtransFat: : -unsaturatedFat: : -
Directions Tuscan Savory Sweet Potato Soup
Directions
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Place the sweet potatoes into a large pot and cover with cold water. Bring to a boil, reduce heat to medium-low, cover, and simmer until tender, 6 to 8 minutes. Drain and allow to steam dry for a minute or two. Puree potatoes in a food processor or blender in batches until smooth. Return pureed potatoes to the large pot, set aside.
Heat the oil in a large skillet over medium heat, cook the onion in the hot oil until translucent, about 4 minutes. Add the sausage to the skillet and cook until completely browned, breaking the meat apart with the back of a wooden spoon as it cooks. Stir the garlic, mushrooms, and Italian seasoning into the sausage-and-onion mixture, continue cooking until the mushrooms are tender, another 4 to 5 minutes. Season with salt and pepper, transfer to the pot with the potatoes.
Place the large pot over low heat. Pour the half-and-half over the mixture, stirring to mix. Allow the soup to slowly heat until hot and to your desired consistency. Garnish with Parmesan cheese to serve.