Spicy Sausage and Roasted Veggie Soup


"A hearty, flavorful, healthy stew/soup full of delicious spices and with a little spicy kick!"
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1.5 h servings
Serving size has been adjusted!
Original recipe yields 10 servings

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  2. Coarsely chop veggies
  3. Combine melted butter, olive oil, garlic and spices to make a marinade
  4. coat chopped veggies in marinade
  5. bake in a baking dish at 375 for about an hour or until potatoes are softened
  6. set aside
  7. SOUP
  8. Cook Italian sausage in 4 cloves of crushed garlic until well done. Drain. Set aside.
  9. In soup pot, combine broth, tomato sauce, diced tomatoes w/juice, 4 cloves crushed garlic and spices. Bring to a boil.
  10. Add black eyed peas and chopped onion to boiling broth. Bring back to a boil, cook for 12 minutes (or until beans are cooked) in gently boiling broth.
  11. Add orzo, cooked sausage and roasted veggies to the pot. Cook on medium low for 15-20 minutes, until flavors combine and pasta is al dante.
  12. As needed, add chicken broth to achieve brothy-ness desired. (The starches tend to absorb the liquid; you may need to add broth as you go.


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