Sweet Potato & Sausage Soup
1 Tbs extra-virgin olive oil
1 yellow onion - cut into 3/4" pieces
2 garlic cloves - minced
Coarse salt & freshly ground pepper
3/4 lb sweet or hot Italian sausage - casing removed
2 sweet potatoes (1 lb total) - peeled and cut into 1/2" pieces
4 cups chicken broth
2 cups water
3/4 cup small pasta shells
4 cups coarsely chopped mixed leafy greens (e.g. kale or Swiss chard)
Freshly grated Parmigiano-Reggiano cheese for serving
In a stockpot, heat oil over medium-high. Add onion and garlic; cook until onion is translucent, about 6 minutes. Season with salt & pepper. Add sausage and cook, breaking up meat with a wooden spoon, until browned, about 5 minutes.
Add sweet potatoes, broth, and water; bring to a boil. Add pasta and cook 3 minutes less than package directions recommend. Reduce to a simmer, add greens, and cook until pasta is tender and greens are wilted, 4 minutes. Serve with Parmigiano-Reggiano.