Sweet Potato & Sausage Soup

Ingredients

• • 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

Preparation

• • 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.