When I asked my 4-year-old what her absolute favorite food was, she shouted, “Sausage pasta!”—and just like that, inspiration struck!
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Enter this creamy, cozy, and slightly sneaky twist on her beloved dish. Instead of pasta, we’re ladling up a hearty, soul-warming soup packed with sweet, seasonal root veggies like carrots, parsnips, and swede (but feel free to throw in whatever’s root veg is hiding in your veggie drawer!).
With a dreamy base of sage and Parmesan, every spoonful is pure winter magic—comforting, nourishing, and guaranteed to bring smiles all around (even to 4 year olds who just want to eat pasta!!)
Why You’ll Love It:
- Hearty & Nourishing – A filling, cozy bowl for cold nights.
- Seasonal & Flavorful – Root veggies shine in winter.
- Simple & Creamy – Sage and Parmesan add depth to a velvety base.
Ingredients:
For the Soup:
- 400g Italian sausage (bulk or removed from casings)
- 2 tbsp olive oil
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 2 medium carrots, peeled & diced
- 2 medium parsnips, peeled & diced
1/2 small swede (rutabaga), peeled & diced
- 4 cups chicken or vegetable broth
- 4 cups chicken or vegetable broth
1/2 cup heavy cream (or whole milk for a lighter option)
- 1/2 cup grated Parmesan (or Pecorino for a sharper flavor)
- 1 tsp dried thyme
1 tsp dried sage (or fresh, finely chopped)
- 1/2 tsp smoked paprika (optional)
- Salt & pepper to taste
1-2 cups fresh spinach or kale (optional)
For Garnish:
- Crispy air-fried root veg peelings
- Extra cooked sausage
Prepping and Cooking Time
Prep Time: 15 minutes
Cook Time: 35-40 minutes
Total Time: 50 minutes
Instructions:
1 Brown the Sausage:
Heat olive oil in a large pot over medium heat. Cook sausage until browned (7-10 mins), then take it out the pan and set it aside.
2 Sauté the Veggies:
In the same pot, first cook the onion and garlic for 3 mins until fragrant. Add carrots, parsnips, and swede, cooking for another 5 mins.
3 Simmer:
Pour in broth, add thyme, sage, smoked paprika, salt, and pepper. Simmer for 20-25 mins until veggies are tender.
4 Crispy Garnish (Optional):
Air-fry root veg peelings for a crunchy topping. See Crispy Root snack + Garnish here
5 Make it Creamy and smooth:
Stir in heavy cream and Parmesan and blend with a soup hand blender. Simmer for another 5-7 mins until rich and velvety
6 Serve & Enjoy:
Ladle into bowls, top with a spoonful or two of sausage, crispy peelings and extra Parmesan. Serve with crusty bread
Pro Tips:
Roasted Veggies: Go the extra mile and roast root veggies before adding it to the pan/stock for a deeper flavor.
Sausage Swap: Try spicy Italian or fennel sausage for a flavor boost.
FAQS:
Can I make this soup ahead of time?
Yes! This soup is perfect for meal prep. Cook it as directed, let it cool completely, and store it in an airtight container in the fridge for up to 4 days. When reheating, warm it over low heat on the stovetop, stirring occasionally. If the soup thickens too much, add a splash of broth or milk to loosen it up.
Can I make this soup dairy-free?
Absolutely! Swap the heavy cream for canned coconut milk or a dairy-free alternative like cashew cream. Replace the Parmesan with a nutritional yeast substitute or a dairy-free Parmesan-style cheese for that same umami depth.
Easy Yellow Thai Noodles with Leftover Chicken
Ingredients
For the Noodles
- 2 portions of noodles (rice or egg noodles work best)
- 1 full kettle of boiling water
- 1/4 tsp salt
For the Sauce
- 1 tbsp peanut butter (smooth or crunchy)
- 1 tbsp soy sauce
- 1 tsp sugar
- Boiled water (see pantry for exact amount)
For the Stir-Fry
- 1 small head broccoli (cut into small florets)
- 100 g green beans (trimmed and halved)
- 1 pepper (sliced into thin strips)
- 1 cup leftover cooked chicken (shredded)
- 1 tbsp yellow Thai style paste
- 1 tsp Thai style spice blend
- 1 lime (cut into wedges)
- 25 g peanuts (roughly chopped or crushed)
- Oil (for frying)
- Salt and pepper (to taste)
Instructions
- Cook the NoodlesBoil a full kettle—you’ll need this for both the noodles and the sauce.Pour some of the boiled water into a measuring jug for the sauce (check your pantry for the exact amount).Pour the remaining water into a medium saucepan, add ¼ tsp salt, and bring back to a boil.Add the noodles and cook for 4 minutes (or follow package instructions) until just tender.Drain the noodles in a sieve and immediately run them under cold water—this stops them from sticking together.
- Make the Peanut SauceIn a small bowl, mix together:Peanut butterSoy sauceKetjap manisSugarBoiled water (from earlier)Stir well until the mixture is completely smooth. (TIP: If your peanut butter is stiff, place the jar in a bowl of hot water for 1 minute.)
- Stir-Fry the Veggies & ChickenHeat a drizzle of oil in a large frying pan or wok over high heat.Once hot, add the broccoli, green beans, and green pepper. Stir-fry for 6-7 minutes, tossing frequently, until slightly softened but still crisp. Season with a little salt and pepper.While the veggies cook, chop or crush the peanuts using a knife or rolling pin.Add the shredded leftover chicken to the pan and stir for 1-2 minutes until warmed through.
- Bring in the FlavorLower the heat to medium, then stir in:Yellow Thai style pasteThai style spice blendCook for 1 minute, stirring constantly, until the spices become fragrant.Pour in the peanut sauce mixture and let it simmer for 2-3 minutes, stirring occasionally. It should slightly thicken and coat everything nicely.
- Combine & ServeAdd the cooked noodles to the pan and toss everything together for 1-2 minutes, ensuring the sauce coats every strand. (If it looks too thick, add a splash of water to loosen it up!)Squeeze in half of the lime juice, then remove from heat.Taste test! Adjust with more salt, pepper, or lime juice if needed.Divide into bowls, sprinkle over the chopped peanuts, and serve with the remaining lime wedges on the side.
