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Tuscan Savory Sweet Potato Soup

Tuscan Savory Sweet Potato Soup

  • Prep

    20 m
  • Cook

    30 m
  • Ready In

    50 m
MARKWILDER55

MARKWILDER55

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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Original recipe yields 8 servings

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Nutrition

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  • Calories:
  • 493 kcal
  • 25%
  • Fat:
  • 27.4 g
  • 42%
  • Carbs:
  • 47g
  • 15%
  • Protein:
  • 16.8 g
  • 34%
  • Cholesterol:
  • 69 mg
  • 23%
  • Sodium:
  • 674 mg
  • 27%

Based on a 2,000 calorie diet

Directions

  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.
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Reviews

Jon Schrage
12

Jon Schrage

3/2/2011

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 favorite around our house. I'm not sure how big the sweet potatoes are supposed to be, but I've taken to only using TWO fairly large ones -- otherwise, the "soup" is basically "flavored mashed potatoes". I recommend doubling the Italian seasoning, and I always go hog wild on the garlic-- I buy the stuff in the jar and huge add a big spoon of it. I don't think that the original recipe mentions it, but using the half-and-half to help when you are pureeing the sweet potatoes is a good trick-- you'll get much smoother results.

Anna Canning
5

Anna Canning

1/16/2012

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 sausage. I used 3 cups of chicken broth (brought it to a boil) and placed in a crockpot. Added the sweet potatoes, onions, garlic, 1 tsp of italian seasonings and placed the frozen sausage on top and allowed it to cook on high for 3 hours. At 3 hours, everything was cooked. I took out the sausage to break it up in a bowl and used an immersion blender only adding about 1/2 cup almond milk. Added a can of mushrooms (drained), the sausage and about 1/4 tsp of red pepper flakes back into the pot. This was delicious. My husband even commented that Olive Garden should offer this on their menu.

Karie
4

Karie

1/4/2012

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 half, added 2 med/small white potatoes (since i didnt have enough sweet potatoes left from xmas dinner) and made my own itialian seasoning mix ( basil, organo, garlic power, red pepper, & salt.. which i made to taste). So with making the changes that i did, my husband LOVED IT as well the smell coming from the kitchen. When I tasted the dish, it was like an explosion of taste. The sweetness then the zest from the sausage and the spices. My husband mentioned that I can make this anytime, which is good since it was easy and tasted great!!!!

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