Roasted Roots & Sausage Soup with Tomatoes & Kale


  • 3-4 lbs of mixed root vegetables, peeled and cut into chunks  (parsnips, rutabaga, carrots, turnips, golden beets, celery root, sweet potatoes in any combination)
  • 2 lbs Italian or andouille sausage, sliced into bite size pieces
  • 1 head of garlic, separated & peeled
  • 6 tablespoons oil, melted and divided (use butter, ghee, coconut, or lard)
  • 1 onion, chopped
  • 1-2 tablespoons tomato paste
  • 14 ounce can of diced tomatoes
  • 2-4 cups of bone broth (poultry or pork)
  • 1 bunch kale, chopped
  • 2+ teaspoons Italian seasoning (or a mix of dried oregano, parley, rosemary, thyme, and marjoram)
  • Salt & pepper to taste


Root Veg.jpg


  1. Preheat oven to 400.
  2. In a large roasting pan, mix vegetables, garlic cloves, 3 tablespoons butter/fat and sprinkle with salt and pepper.  Roast for 40-50 minutes, turning the vegetables over halfway through cooking.

  3. While vegetables roast, heat the remaining butter/fat in a 4-5 quart dutch oven or a large stock pot.

  4. Add onions and sauté until the onions are browned.

  5. Add sausage and brown.

  6. Add the spices, salt, pepper and 1-2 tablespoons of tomato paste and stir.

  7. Add diced tomatoes and 2 cups of bone broth.

  8. Bring to a simmer for about 5 minutes, stirring occasionally.

  9. Reduce heat to low, cover, and allow to cook until root vegetables are finished roasting.

  10. When root vegetables are cooked (easily pierced with a fork), stir them into the pot.

  11. Add kale and more bone broth as needed and allow to simmer for 5-10 minutes more (until kale is wilted).

  12. Taste and add spices, salt and pepper as desired.