Creamy Sweet Potato, Sausage, and Vegetable Soup

Ingredients:

• 2 tablespoons butter
• 6 slices bacon, diced
• 1 large sweet onion, diced
• 2 large carrots, diced
• 2 celery stalks, diced
• 6 cloves garlic, minced
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme
• 1 teaspoon dried oregano
• 1 teaspoon smoked paprika
• 2 teaspoons salt (adjust to taste)
• Black pepper, freshly ground
• 1 cup red wine (or an additional cup of beef broth as a non-alcoholic substitute)
• 28 ounces canned diced tomatoes
• 8 ounces tomato sauce
• 6 to 8 cups beef broth (adjust depending on desired thickness)
• 2 cups sliced smoked sausage
• 10 sliced mushrooms
• 3 sweet potatoes, cubed
• 1 large zucchini, cubed
• 1 cup heavy cream
• 1 cup grated Parmesan cheese

Instructions:

1. In a preheated soup pot over medium-high heat, add butter and sauté diced bacon until golden.
2. Add onion, carrots, and celery. Cook for 8 to 10 minutes until onions are translucent.
3. Add garlic, rosemary, thyme, oregano, smoked paprika, salt, and pepper. Stir and cook for about a minute.
4. Pour in red wine and let it reduce for a few minutes until you have a thick mixture of onions and carrots.
5. Add diced tomatoes, tomato sauce, beef broth, sausage, mushrooms, and sweet potatoes. Mix well.
6. Cover the pot, bring it to a boil, then reduce the heat to medium and let it simmer for about 20 minutes.
7. After 15 minutes, add the zucchini to avoid overcooking. Cook for an additional 5 minutes.
8. Pour in heavy cream and sprinkle in Parmesan cheese. Stir until the soup becomes creamy.
9. Serve hot, topped with freshly grated Parmesan cheese.

Tips:

• Reduce red wine if you prefer not to use alcohol.
• Adjust the amount of beef broth based on the desired thickness.
• Serve with buttered crispy bread for a complete experience.
• Gently reheat leftovers to preserve the creamy texture.