Preparation Steps

• In a large pot or Dutch oven, brown the Italian sausage over medium-high heat, breaking it up with a spoon. Drain off any excess grease.
• Add the chopped onion to the pot and cook until softened, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.
• Add the diced sweet potatoes, chicken broth, dried thyme, and cayenne pepper (if using) to the pot. Bring to a boil, then reduce heat and simmer, covered, for 20-25 minutes, or until the sweet potatoes are tender.
• Stir in the heavy cream and cook for another 2-3 minutes, until heated through. Do not boil.
• Season the soup with salt and black pepper to taste.
• Ladle the soup into bowls and garnish with fresh chopped parsley.