Roasted Veggie and Sausage Soup

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 422.4
  • Total Fat: 30.4 g
  • Cholesterol: 62.4 mg
  • Sodium: 801.6 mg
  • Total Carbs: 20.8 g
  • Dietary Fiber: 3.7 g
  • Protein: 17.0 g

View full nutritional breakdown of Roasted Veggie and Sausage Soup calories by ingredient
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Number of Servings: 6


    5 cups of mixed fall veggies (brussel sprouts, butternut squash, green beans, etc.)
    1/2 - 1 fresh apple
    2 tbsp olive oil
    1 cup (not packed) fresh dill
    1 lb. sweet Italian sausage links
    4 cups chicken stock


Chop veggies and apple into bite size pieces and place them in a baking dish along with the olive oil and dill which has been chopped as well. Roast at 350 degrees for 30-40 minutes until veggies are soft.

Meanwhile, cook the sausage until no longer pink. Chop into bite size pieces (can also use ground sausage instead of links).

Place the veggies in a sauce pan along with the chicken stock. Blend with an immersion blender until desired consistency is reached (can also be done in batches in a regular blender).

Add the sausage and heat until boiling. Let simmer for 10-15 minutes.

If desired, garnish with a bit of feta cheese. The saltiness will add nicely to the veggies.

Serving Size: 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user JECKIE.

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