Well, it’s officially fall (and we officially suck as bloggers – my goodness!). Last night I made this yummy meal from Martha’s new “One Pot” cookbook. Using only one pot is SO up my alley – I LOVE when Mike makes dinner but I also hate it because that means that I’m on clean up duty . . . which means that I have to clean EVERY SINGLE dish, pan, pot, utensil, that we own. Is that a man thing? Or just my man thing?
I used chicken sausage instead of pork and it’s still missing something . . . maybe more flavorful chicken sausage? Still good enough to post.
Sweet potato and sausage soup
- 1 tablespoon extra-virgin olive oil
- 1 large yellow onion, cut into 3/4-inch pieces
- 2 garlic cloves, minced
- Coarse salt and freshly ground pepper
- 3/4 pound sweet or hot Italian sausage, casings removed
- 2 sweet potatoes (1 pound total), peeled and cut into ½-inch pieces
- 4 cups low-sodium chicken broth
- 2 cups water
- 3/4 cup small pasta shells
- 4 cups coarsely chopped mixed leafy greens, such as kale and Swiss chard
- Freshly grated Parmigiano-Reggiano cheese, for serving
In a stockpot, heat oil over medium-high. Add onion and garlic; cook until onion is translucent, about 6 minutes. Season with salt and pepper. Add sausage and cook, breaking up meat with a wooden spoon, until browned, about 5 minutes.
Add sweet potatoes, broth, and water; bring to a boil. Add pasta and cook 3 minutes less than package directions recommend. Reduce to a simmer, add greens, and cook until pasta is tender and greens are wilted, 4 minutes. Serve with Parmigiano-Reggiano.
Tonight I’m thinking of making Caramelized Onion and Yogurt Pasta + Kale Salad with Apples and Hazelnuts. Looks pretty good, right?