It’s cold here in Virginia– I know not as cold as many other places in the country (like my hometown of Buffalo, NY), but it’s extra cold when I spent last week in the Bahamas.
Okay– need to focus on my awesome soup instead of remembering laying on the beach in paradise. It’s hard, but this soup is delicious! I adapted the recipe from Katie’s Cucina with what I had in my kitchen and to make it a little thinner. It’s a wonderful, healthy recipe to kick off the new year!
- 1 tbsp Olive Oil
- 1 onion, diced (I used red onion)
- 2 cloves garlic, minced
- 1 stalks celery, chopped
- 3 carrots, chopped
- 1 red pepper, diced
- 1/2 tsp salt
- 1/2 tbs pepper taste
- 1 lb Mild Italian Sausage
- 2 Sweet Potatoes, peeled and diced
- 6 cups Chicken Broth
- 3 cups Water
- 1 cup pasta, rotini
- Parmesan cheese for serving
- Servings: 10-12
- Difficulty: easy
In a large pot, heat olive oil over medium-high heat. Add the onion and garlic, and cook for about 5 minutes.
Add the sausage to the pot, breaking it up with a spoon; cook until browned about 5 minutes. Add salt and pepper.
Add the sweet potatoes, celery, carrots, red pepper, broth, and water. Bring to a boil. Add the pasta and cook for 3 minutes less than package instructions. Reduce to a simmer.
With serving, sprinkle with parmesan cheese.