Rustic Lamb Italian Sausage Soup

I have been making this soup for a couple of decades. My inspiration was from Olive Garden’s Italian Zuppa Toscana soup. I traded out the pork sausage here for a grass-fed lamb one, I traded the kale for lots of fresh basil from my garden and the Russet potatoes I traded for the less starchy and sweeter white sweet potatoes. I like that this comes together so fast and it is ever addictingly good!

There really isn’t much to making this soup. To make this soup for 2 to 3 people brown 4 Italian sausages, I like the sweet ones. I break up the sausage with a potato masher. Chop up a cup of onion, I always use the Maui sweet ones. Add in the onion to the sausage and cook until the onion starts to brown. Add in a tablespoon of minced garlic the last couple of minutes of browning the onions. Add in two cups of chicken bone broth. I like to use a fresh homemade one because it has so much flavor compared to the store bough ones. Add in one pound of peeled and cubed white sweet potato. Put a lid on and cook until the potatoes are tender. Finally add in a half cup of cream, a half cup of fresh basil leaves and salt the soup to taste. I usually start with a reasonable bowl of this and go back and get more a couple of more times. I REALLY like this soup!