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.
