In a large pot, heat 2 tablespoons of olive oil over medium heat.

Add the finely chopped onion and a pinch of salt, sautéing until the onion is translucent, about 5 minutes. Stir in the minced garlic and cook for another minute.

Crumble the Italian sausage into the pot, cooking until browned, about 7-10 minutes.

Stir in the diced sweet potatoes, then pour in the vegetable broth. Bring to a boil, reduce heat, and simmer for 15-20 minutes.

Blend a portion of the soup until creamy, keeping some chunks intact.

Stir in heavy cream, adjust seasoning, and let it simmer briefly before serving.