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Root Vegetable Soup with Sausage Recipe
Root Vegetable Soup with Sausage Recipe photo by Taste of Home

Root Vegetable Soup with Sausage Recipe

Publisher Photo
"I had a similar soup at a restaurant and re-created it at home. To my surprise, it came out even better than the original! This soup actually won top honors in our town's annual cook-off." Donna Class, Keyser, West Virginia
TOTAL TIME: Prep: 30 min. Cook: 45 min.
MAKES:20 servings
TOTAL TIME: Prep: 30 min. Cook: 45 min.
MAKES: 20 servings

Ingredients

  • 1/2 pound Johnsonville® Mild Ground Italian Sausage
  • 1 medium butternut squash (about 3 pounds), peeled and cubed
  • 4 large potatoes, peeled and cubed
  • 3 large sweet potatoes, peeled and cubed
  • 1 large rutabaga, peeled and cubed
  • 1 pound fresh baby carrots
  • 1 medium turnip, peeled and diced
  • 10 cups water
  • 2 cans (14-1/2 ounces each) vegetable broth
  • 2 tablespoons sugar
  • 1-1/2 teaspoons salt
  • 1 teaspoon ground ginger
  • 1/8 teaspoon pepper
  • 1/4 cup heavy whipping cream

Nutritional Facts

1 cup equals 177 calories, 3 g fat (1 g saturated fat), 9 mg cholesterol, 466 mg sodium, 35 g carbohydrate, 6 g fiber, 5 g protein. Diabetic Exchanges: 2 starch, 1/2 fat.

Directions

  1. Crumble sausage into a stockpot. Cook over medium heat until no longer pink; drain.
  2. Stir in the vegetables, water, broth, sugar and seasonings; bring to a boil. Reduce heat; cover and simmer for 35-40 minutes or until vegetables are tender. Cool slightly.
  3. In a blender, process soup in batches until smooth. Return to the pan; whisk in cream. Heat through (do not boil). Yield: 20 servings (1 cup each).
Originally published as Root Vegetable Soup with Sausage in Taste of Home October/November 2008, p49

Nutritional Facts

1 cup equals 177 calories, 3 g fat (1 g saturated fat), 9 mg cholesterol, 466 mg sodium, 35 g carbohydrate, 6 g fiber, 5 g protein. Diabetic Exchanges: 2 starch, 1/2 fat.

Reviews for Root Vegetable Soup with Sausage

AVERAGE RATING
   (10)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (1)
3 Star
 (0)
2 Star
 (2)
1 Star
 (1)
MY REVIEW
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MY REVIEW
Reviewed Nov. 11, 2013

I've made this soup many times and we love it. The quality of the sausage, even though its a small amount, lends a lot to the spice of the soup. It makes a large batch and freezes well.

MY REVIEW
Reviewed Oct. 1, 2012

Served it as the first course at Christmas dinner, it was a huge hit. Sent everyone home with the leftovers

MY REVIEW
Reviewed Sep. 17, 2011

I didn't use turnip and I substituted Venison Sausage and it was fantastic. Made a double batch to share with neighbors and family.

MY REVIEW
Reviewed Sep. 15, 2011

I felt that this soup could have used a few more spices. I felt it was a bit bland.

MY REVIEW
Reviewed Dec. 16, 2010

Love this! I make this without the cream, pour it into small freezer bags & freeze it. Then I can pull out just a small portion when I need my own personal bowl of soup. I add the cream after it defrosts. This soup is thick & creamy & the sausage is just fun. A luxury. A comfort food.

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