To use up leftover holiday ham, make this rich, thick, and creamy soup. This wonderful soup involves very little work on your side and can be made in your slow cooker utilizing shortcuts like frozen hash brown potatoes.
| Prep Time: | 25 mins |
| Cook Time: | 1 hr 10 mins |
| Total Time: | 1 hr 35 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 2 tablespoons olive oil, divided
- 3 carrots, peeled and quartered lengthwise
- 2 large tomatoes, quartered
- 1 large onion, cut into 8 wedges
- ½ small butternut squash – peeled, seeded, and cut lengthwise into 1/2-inch thick wedges
- 1 Yukon Gold potatoes
- 6 cloves garlic, unpeeled
- salt and ground black pepper to taste
- 4 (4 ounce) links sweet Italian sausage, casings removed
- 2 (4 ounce) links hot Italian sausage, casings removed
- 6 ¼ cups vegetable broth, or more if needed
- 4 cups finely chopped kale leaves
- 3 sprigs thyme
- 1 bay leaf
- 1 (15 ounce) can garbanzo beans, rinsed and drained
- 1 (15 ounce) can kidney beans, rinsed and drained
Instructions
- Preheat oven to 400 degrees F (200 degrees C). Brush a jelly roll pan with a thin coat of olive oil.
- Arrange carrots, tomatoes, onion, squash, potatoes, and garlic on the prepared pan. Drizzle remaining olive oil over the vegetables; season with salt and pepper. Turn the vegetables with a spoon to help coat evenly with the oil.
- Roast in preheated oven until browned and tender, turning occasionally, 20 to 30 minutes. Set vegetables aside.
- While the vegetables roast, place a large skillet over medium heat. Crumble sweet Italian sausage and hot Italian sausage into the skillet. Pour 1/4 cup vegetable broth over the sausage. Cook, breaking the sausage apart with a spoon as it cooks, until the sausage is cooked through and no longer pink, 7 to 9 minutes. Transfer sausage to a paper towel-lined plate to drain.
- Cut squash and carrots into 1/2-inch pieces; set aside.
- Peel garlic cloves; place in a blender with roasted tomatoes and onion and blend until smooth. Pour the mixture into a large pot.
- Pour 1/2 cup broth onto the jelly roll pan. Scrape any browned bits from the surface of the pan with a wooden spoon or spatula; pour broth and browned bits into the pot with the blended tomato mixture.
- Pour remaining vegetable broth into the pot. Add kale, thyme, and bay leaf to the mixture; bring to a boil. Reduce heat to medium-low and simmer until the kale is tender, about 30 minutes. Add sausage, carrots, potatoes, squash, garbanzo beans, and kidney beans to the soup; continue cooking until hot, about 10 minutes. Thin the soup with more vegetable broth as desired. Season with salt and black pepper. Discard thyme sprigs and bay leaf to serve.
Nutrition Facts
| Calories | 564 kcal |
| Carbohydrate | 56 g |
| Cholesterol | 50 mg |
| Dietary Fiber | 13 g |
| Protein | 26 g |
| Saturated Fat | 8 g |
| Sodium | 1687 mg |
| Sugars | 10 g |
| Fat | 27 g |
| Unsaturated Fat | 0 g |
Reviews
I skipped the potato and Added basil and extra pepper. Delicious
Delish! Roasting veggies made a huge difference. Particularly liked getting out of the rut of this tomato sauce-based soups. Def a keeper. Thank you so much.
This is Uber fabulous. It might be my favorite soup ever. The broth is pretty sweet, along with savory. We subbed Turkey bacon for the sausage. Definitely a keeper!
My kids love it!! I have made adjustments to what I have on hand such as yams vs squash and such. But turns out great every time!!
This soup has become a real go-to! The sausage really completes this recipe. I use Beyond sausage and Field Roast sausage resulting in a vegan option! Do yourself a favour and make this soup!
Outstanding recipe. I adjusted a little, adding more vegetables. Added diced bok choy, celery, and diced leeks. Doubled the amount of broth. I forgot the sweet sausage so just used 2 hot, as per recipe. WOW.
I made a few substitutions because of what I had available that needed to be used from my Produce delivery. I used Carnival squash, cherry tomatoes (halved), and chicken broth instead of vegetable. It was delicious!! Will be making this regularly!!
The roasted vegetables gave this soup a wonderful hearty flavor. I was a little unclear about pureeing some of the vegetables but it didn’t seem to matter much. I will definitely make this again.
The flavours are amazing. BUT the process is too complex. Next time I will cut the veggies smaller and hand mash some of them. I like little chunks in my soup and the roasted flavour is great, but blending is a pain. Other than that, it’s easy.
Made this in the crockpot and added chicken. Came out great. I did use 3 chicken breasts, but found that was too much. I think 2 would be just fine.
This is a huge hit in our house!!! But I don’t put any sausage in it, and it’s still amazing…. almost better with out it
I made it without the meat and still so very flavorful!
My kids won’t eat squash and don’t usually like a mix of lots of things but loved this soup.
Loved it added a bit of garlic, but I do to most things like this.
Takes some time & effort but is one of the best soups I’ve ever had.
Delicious! I added thyme and rosemary to the vegetables before roasting, and a sweet potato and a red pepper
This soup is so tasty, I call it elixir. We eat it most of the winter and we never catch colds. The only thing I did different is I left out the garbanzo beans doubled the recipe so I could use the whole squash and more potatoes. It actually inspired me to try many more soups.
I doubled the batch and was very pleased to have extra!
This soup was outstanding! I learned a lot about some of the mistakes I have made before and other tips as well. By putting broth into the sausage while cooking, it did not turn out tough or have hard edges which would happen with too much heat. The roasting of the veggies made the broth so savory . I used chorizo and that gave it some punch because that was what I had. Definitely a favorite for me. Good job.
Super easy and delicious! I used ham steak in place of sausage and was great.
Excellent soup! I have made it at least 4 times. At times, I have increased the number of sausages to make it more a stew and changed the balance between the spicy and mild depending my guests’ tolerance for a spicy hot taste.