Best 6 Hearty Rutabaga Carrot Parsnip And Sausage Soup Recipes

Calling all soup enthusiasts! This hearty and flavorful Rutabaga, Carrot, Parsnip, and Sausage Soup is an absolute delight, perfect for chilly days. Packed with an array of nutritious vegetables, savory sausage, and a rich broth, this soup guarantees a satisfying and wholesome meal.

This hearty soup features a combination of rutabagas, carrots, parsnips, and succulent sausage, all simmered in a savory broth for a symphony of flavors. The rutabagas lend a slightly sweet and earthy taste, while the carrots add a touch of natural sweetness. The parsnips contribute a unique and slightly nutty flavor, and the sausage provides a savory and smoky depth.

The soup is incredibly versatile and can be easily customized to your liking. For a vegetarian or vegan version, simply omit the sausage and add more vegetables. You can also adjust the spice level by adding more or less chili powder or cayenne pepper.

This recipe includes instructions for making the soup in a slow cooker, a stovetop pot, or an Instant Pot, making it convenient for busy individuals or those who prefer hands-off cooking.

So, gather your ingredients, prepare your taste buds, and let's embark on a culinary journey to create this heartwarming and delicious Rutabaga, Carrot, Parsnip, and Sausage Soup.

Here are our top 6 tried and tested recipes!

CARROTS AND RUTABAGA MASH

Carrots and Rutabaga Mash image

My mother does a lovely job on this mash and it is to this day one of my favorite dishes.

Provided by Robert Irvine : Food Network

Categories side-dish

Time 40m

Yield 6 servings

Number Of Ingredients 6

Ingredients

1 pound peeled and chopped carrots
1 pound peeled and chopped rutabaga
1/2 stick, 4 tablespoons, butter
Salt
Freshly ground black pepper
2 tablespoons freshly chopped Italian flat-leaf parsley, for garnish

Steps:

Boil carrots and rutabaga together until just soft. Drain and add butter. Smash together using either a potato masher or food processor until it looks like a puree. Season with lots of pepper and a little salt. Transfer to a serving dish and garnish with fresh parsley.

HEARTY RUTABAGA, CARROT, PARSNIP AND SAUSAGE SOUP

Hearty Rutabaga, Carrot, Parsnip and Sausage Soup image

Categories Soup/Stew Milk/Cream High Fiber Sausage Carrot Parsnip Fall Winter Healthy Rutabaga Bon Appétit

Yield 2 servings; can be doubled or tripled

Number Of Ingredients 11

Ingredients

2 tablespoons olive oil
6 ounces smoked turkey sausage, cut into 1/2-inch dice
1 large onion, chopped
3 small parsnips, peeled, diced
1 medium rutabaga, peeled, diced
1 large carrot, peeled, diced
1 14 1/2-ounce can beef broth
1 14 1/2-ounce can chicken broth
1/4 cup half and half
1/2 teaspoon dried thyme, crumbled
Salt and pepper

Steps:

Heat oil in heavy large saucepan over medium-high heat. Add sausage and saut&until brown on all sides, about 7 minutes. Transfer to plate using slotted spoon. Add onion to saucepan. Reduce heat to medium and cook until tender, stirring occasionally, about 8 minutes. Add parsnips, rutabaga and carrot and cook 5 minutes, stirring occasionally. Add broths. Bring to boil. Reduce heat and simmer until vegetables are tender, about 40 minutes.
Pur&e soup in batches in processor. Return to saucepan. Mix in half and half and thyme. Season with salt and pepper. Add sausage. (Can be prepared 1 day ahead. Cover and chill.) Heat through. Ladle into bowls and serve.

CREAMY CARROT PARSNIP SOUP

Creamy Carrot Parsnip Soup image

Our farm family would eat soup every day as long as it didn't come from a can! This smooth creamy concoction tastes like it's fresh from the garden. A subtle hint of horseradish and ginger sparks every steaming spoonful.

Provided by Taste of Home

Categories Lunch

Time 1h5m

Yield 12 servings (3 quarts).

Number Of Ingredients 14

Ingredients

8 cups chopped carrots
6 cups chopped peeled parsnips
4 cups chicken broth
3 cups water
2 teaspoons sugar
1 teaspoon salt
3 tablespoons butter
1 medium onion, chopped
4 garlic cloves, minced
1 teaspoon peeled grated horseradish
1 teaspoon minced fresh gingerroot
2 cups buttermilk
Sour cream
Fresh dill sprigs, optional

Steps:

Place first six ingredients in a 6-qt. stockpot; bring to a boil. Reduce heat; simmer, covered, until vegetables are very tender, 25-30 minutes., In a small skillet, heat butter over medium-high heat; saute onion, garlic, horseradish and ginger until onion is tender. Add to carrot mixture. Puree soup using an immersion blender or cool slightly and puree soup in batches in a blender. Stir in buttermilk; heat through (do not boil). Serve with sour cream and, if desired, dill.

Nutrition Facts : Calories 140 calories, Fat 4g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 690mg sodium, Carbohydrate 25g carbohydrate (11g sugars, Fiber 6g fiber), Protein 4g protein. Diabetic Exchanges

POTATO, CARROT AND PARSNIP SOUP

Potato, Carrot and Parsnip Soup image

An easy Potato, Carrot and Parsnip Soup recipe

Categories Soup/Stew Milk/Cream Food Processor Onion Potato Sauté High Fiber Carrot Parsnip Sherry Fall Chill Parsley Simmer Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 10

Ingredients

1/4 cup (1/2 stick) butter
2 large onions, halved and sliced (about 5 cups)
4 carrots, peeled, cut into 1/2-inch pieces (about 2 cups)
4 parsnips, peeled, cut into 1/2-inch pieces (about 1 cups)
2 14 1/2 ounce cans (or more) low-salt chicken broth
3 large red potatoes, cut into 1/2-inch pieces (about 2 1/2 cups)
1/4 cup chopped fresh parsley
1 teaspoon fresh thyme
1 1/4 cups half and half
1/4 cup Sherry

Steps:

Melt butter in heavy large pot over medium-high heat. Add onions and sauté until golden, about 15 minutes. Add carrots and parsnips and cook 10 minutes. Add 2 cans of broth, potatoes, parsley and thyme. Cover and simmer until potatoes are tender, stirring occasionally, about 30 minutes.
Puree half of soup in processor. Mix puree into remaining soup in pot. Stir in half and half and Sherry. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.)
Bring soup to simmer, thinning with additional broth, if desired. Ladle into bowls and serve.

CARROT-PARSNIP SOUP WITH PARSNIP CHIPS

Carrot-Parsnip Soup With Parsnip Chips image

Winter root vegetables lend their complementary, slightly sweet flavors to this hearty soup that came to The Times from Cooking Light magazine. Parsnip chips - thinly-sliced parsnips fried for five minutes in olive oil - sprinkled over the top add a delightful crunch. Stir in more water or broth if you prefer a thinner consistency.

Provided by Tara Parker-Pope

Categories soups and stews, appetizer, side dish

Time 1h10m

Yield 6 servings

Number Of Ingredients 10

Ingredients

2 tablespoons olive oil, divided
2 1/2 cups chopped yellow onion
3 cups coarsely chopped parsnip (about 1 pound)
3 cups water
2 1/2 cups coarsely chopped carrot (about 1 pound)
2 (14-ounce) cans fat-free, less-sodium vegetable broth
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup parsnip, cut into 1/8 inch slices
1 tablespoon chopped fresh chives

Steps:

Heat 1 teaspoon oil in a Dutch oven over medium heat. Add the onion, and cook 10 minutes or until tender, stirring occasionally. Add chopped parsnip, water, carrot and broth; bring to a boil. Reduce heat, and simmer 50 minutes or until vegetables are tender. Remove from heat; let stand 5 minutes
Place half of carrot mixture in a blender; process until smooth. Pour pureed carrot mixture in a large bowl. Repeat procedure with remaining carrot mixture. Stir in salt and pepper.
Heat remaining 5 teaspoons oil in a small saucepan over medium-high heat. Add parsnip slices; cook 5 minutes or until lightly browned, turning occasionally. Drain on paper towels. Sprinkle parsnip chips and chives over soup.

Nutrition Facts : @context http, Calories 169, UnsaturatedFat 4 grams, Carbohydrate 31 grams, Fat 5 grams, Fiber 8 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 694 milligrams, Sugar 12 grams

HEARTY RUTABAGA, TURNIP, AND CARROT SOUP

Hearty Rutabaga, Turnip, and Carrot Soup image

Categories Soup/Stew Vegetable Thanksgiving Low Fat Low Cal High Fiber Low/No Sugar Wheat/Gluten-Free Root Vegetable Carrot Turnip Winter Healthy Rutabaga Bon Appétit

Yield Serves 6

Number Of Ingredients 10

Ingredients

1 tablespoon olive oil
1 1/2 cups chopped leek (white and pale green parts only)
1/2 cup chopped celery
1 garlic clove, minced
2 cups 1/2-inch pieces peeled turnips
2 cups 1/2-inch pieces peeled rutabagas
2 cups 1/2-inch pieces peeled russet potatoes
2 cups sliced carrots
1 28-ounce can diced tomatoes in juice
4 14 1/2-ounce cans vegetable broth or low-salt chicken broth

Steps:

Heat oil in heavy large pot over medium-low heat. Add leek, celery and garlic and sauté until vegetables begin to soften, about 5 minutes. Add turnips, rutabagas, potatoes, carrots, tomatoes with juices and 2 cans broth. Bring to boil. Reduce heat; cover and simmer until vegetables are very tender, about 45 minutes.
Transfer 4 cups soup to processor. Puree until almost smooth. Return puree to pot. Add remaining 2 cans broth; bring to simmer. Season with salt and pepper. Ladle soup into bowls and serve.

Tips:

Prep your veggies in advance: To save time during cooking, chop your vegetables and herbs before starting the soup. If you're short on time, pre-cut vegetables can also be used.
Use a good quality sausage: The sausage is a key ingredient in this soup, so it's important to choose a good quality one. Look for a sausage that is made with fresh, high-quality meat.
Don't overcrowd the pot: When searing the sausage and vegetables, don't overcrowd the pot. If you do, the food will steam instead of sear, resulting in a bland flavor.
Simmer the soup for at least 30 minutes: Simmering the soup allows the flavors to meld and develop. Don't rush this step, as it's essential for a flavorful soup.
Season the soup to taste: Once the soup is done simmering, taste it and adjust the seasoning as needed. You may need to add more salt, pepper, or herbs.

Conclusion:

This hearty rutabaga, carrot, parsnip, and sausage soup is a delicious and satisfying meal that is perfect for a cold winter day. It's packed with vegetables and protein, and it's sure to warm you up from the inside out. Try it today and enjoy a taste of comfort food at its finest!