Tuscan Savory Sweet Potato Soup

Name: Tuscan Savory Sweet Potato Soup
Total time: 50
Yield: 8
Ingredients: 5 sweet potatoes, peeled and quartered; 1 tablespoon vegetable oil; 1 large onion, diced; 1 pound bulk sweet Italian sausage; 2 cloves minced garlic; 8 ounces mushrooms, sliced; 1 tablespoon Italian seasoning; 1 quart half-and-half, or as needed; salt and ground black pepper to taste; ¼ cup grated Parmesan cheese

Recipe by Mark D Wilder from allrecipes.com

Dinner 50 Mins.

Ingredients

8 servings

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5 sweet potatoes, peeled and quartered
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1 tablespoon vegetable oil
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1 large onion, diced
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1 pound bulk sweet Italian sausage
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2 cloves minced garlic

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8 ounces mushrooms, sliced
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1 tablespoon Italian seasoning
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1 quart half-and-half, or as needed
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salt and ground black pepper to taste
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¼ cup grated Parmesan cheese

Instructions

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.
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.
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.