Root Vegetable Soup With Sausage Recipe


Difficulty LevelEasyHealth IndexHealthy
MethodMain Ingredient


 Bulk italian sausage1⁄4 Pound
 Butternut squash1 Medium, peeled and cubed
 Potatoes4 Large, peeled and cubed
 Sweet potatoes3 Large, peeled and cubed
 Rutabaga1 Large, peeled and cubed
 Fresh baby carrots16 Ounce (1 Package)
 Turnip1 Medium, peeled and diced
 Water10 Cup (160 tbs)
 Canned vegetable broth29 Ounce (2 Cans, 14 1/2 Ounce Each)
 Sugar2 Tablespoon
 Salt1 1⁄2 Teaspoon
 Ground ginger1 Teaspoon
 Pepper1⁄8 Teaspoon
 Heavy whipping cream1⁄4 Cup (4 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 2935 Calories from Fat 534

% Daily Value*

Total Fat 60 g92%

Saturated Fat 26.8 g133.8%

Trans Fat 0 g

Cholesterol 171.7 mg

Sodium 6145.1 mg256%

Total Carbohydrates 568 g189.3%

Dietary Fiber 98.1 g392.3%

Sugars 149.3 g

Protein 73 g146.3%

Vitamin A 4483.6% Vitamin C 1113.4%

Calcium 130.5% Iron 160.9%

*Based on a 2000 Calorie diet


Crumble Italian sausage into a soup kettle.
Cook over medium heat until no longer pink; drain.
Stir in vegetables, water, vegetable broth, sugar and seasonings; bring to a boil.
Reduce the heat; cover and simmer for 35-40 minutes or until vegetables are tender.
Cool slightly.
In a blender, process soup in batches until smooth.
Return to the pan; whisk in cream.
Heat through (do not boil).