Appetizers / Soups / Salads

Roasted Veggie and Sausage Soup takes several minutes to prepare.

Roasted Veggie and Sausage Soup takes several minutes to cook.

Roasted Veggie and Sausage Soup makes 6 servings.

The ingredients for Roasted Veggie and Sausage Soup are:

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

Here is how you make Roasted Veggie and Sausage Soup:

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 servingsNumber of Servings: 6Recipe submitted by SparkPeople user JECKIE.

The nutritional information for Roasted Veggie and Sausage Soup is:

• 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