Tuscan Savory Sweet Potato Soup

Tuscan Savory Sweet Potato Soup

5
MARKWILDER55 0

"This is a recipe I made up because I love sweet potatoes and soup. Add as much or as little half-and-half as you need. Surprisingly, I use the entire quart and soup is still quite thick."
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Ingredients

50 m servings 493 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 493 kcal
  • 25%
  • Fat:
  • 27.4 g
  • 42%
  • Carbs:
  • 47g
  • 15%
  • Protein:
  • 16.8 g
  • 34%
  • Cholesterol:
  • 69 mg
  • 23%
  • Sodium:
  • 626 mg
  • 25%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. 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.
  2. 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.
  3. 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.

Reviews

5

This is really quite good-- I only made it the first time because I was looking for a recipe that would use up a strange combination of ingredients in the fridge, but it turned out to be a new f...

This was awesome. I usually only try recipes that have many reviews so I can read through them and decide. But, I had 2 large sweet potatoes I needed to use and 1 pound of frozen italian sausa...

WOW & THANK YOU!!!! Is all I can Say! I took in mind the review about the Italian seasoning and garlic to alter slightly. Since I was missing some things, i used 2% milk instead of the half and...

This was pretty good. We don't care for sweet potatoes so I used red potatoes instead.

It was okay. I left out the mushrooms and think the recipe could have used the texture of them. Base was really tasty, but picture it more with crab than Italian sausage. I also think milk wo...