Sweet Potato Soup with Sausage and Greens - Everyday Food with Sarah Carey

sausage

🥗Healthier: turkey sausage

💰Cheaper: ground turkey

Turkey sausage is lower in fat and calories.

sweet potatoes

🥗Healthier: butternut squash

💰Cheaper: regular potatoes

Butternut squash provides similar sweetness with fewer calories.

kale

🥗Healthier: spinach

💰Cheaper: collard greens

Spinach is more tender and cooks faster.

vegetable broth

🥗Healthier: homemade broth

💰Cheaper: water with seasonings

Homemade broth can be lower in sodium.

Dice 2 sweet potatoes, ensuring they are scrubbed but not peeled.

Heat a large stock pot over medium-high heat and add 1 tablespoon of olive oil.

Add diced onion and minced garlic to the pot; sauté until translucent, about 3-5 minutes.

Add 3/4 pound of sweet Italian sausage (removed from casings) to the pot, breaking it up with a spoon; cook until no longer pink.

Season with a bit of salt, then add 4 cups of low sodium chicken broth and 2 cups of water; bring to a boil.

Once boiling, add 3/4 cup of teeny shell pasta and cook for 5 minutes (3 minutes less than package instructions).

While the pasta cooks, prepare 4 cups of mixed greens (kale and Swiss chard) by removing stems and chopping into small pieces.

After 5 minutes, add the chopped greens to the pot and simmer for about 4 minutes until cooked to desired tenderness.

Taste the soup and adjust seasoning if necessary; serve hot, optionally garnished with Parmesan cheese.

Cooking Techniques

Equipment Needed

Spice Level: