Sweet Potato, Sausage & Kale Soup

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  Olive oil(30g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Turkey Breakfast Sausage(454g)
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  Yellow Onion
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  Garlic
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  Low Sodium Chicken Broth(1920g)
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  Sweet Potato, Baked, Flesh Only(1920g)

  Any sweet potato works. Medium = ~130g. Microwave 5-6 min to speed prep.

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  Canned Diced Tomatoes(794g)
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  Pasta, Orecchiette, White, Dry(240g)
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  Kale(720g)
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  salt and freshly-cracked black pepper
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  Parmesan Cheese

  Grated Parmesan — the shelf-stable canister is fine for cooking.

Instructions

1. 1Heat the olive oil in a large stockpot over medium-high heat until shimmering, about 1–2 minutes. Add the turkey breakfast sausage, breaking it into bite-sized pieces with a spoon, and cook for 4–5 minutes until no longer pink and beginning to brown.
2. 2Add the diced onion to the sausage and cook for 3–4 minutes over medium-high heat, stirring occasionally, until the onion is translucent and softened.
3. 3Stir in the fresh garlic and cook for 1–2 minutes over medium heat until fragrant, then add the chicken broth, sweet potato flesh, and canned diced tomatoes. Stir to combine and bring to a boil over medium-high heat, about 3–5 minutes.
4. 4Reduce heat to medium-low, cover, and simmer for 5 minutes to allow flavors to meld.
5. 5Add the orecchiette pasta, stir to combine, and cook uncovered over medium heat for 10–15 minutes, stirring occasionally, until the pasta is al dente and tender but still firm to the bite.
6. 6Stir in the raw kale and cook for 1–2 minutes over medium heat until the kale is wilted and bright green. Taste and season with salt and black pepper as needed.
7. 7Divide the soup evenly into 6 airtight containers while hot. Cool to room temperature before sealing and refrigerating.
8. 8Serve portions warm, topped generously with freshly grated Parmesan cheese.