Creamy Arracacha Soup with Calabrese Sausage

Name: Creamy Arracacha Soup with Calabrese Sausage
Prep time: 30 min
Total time: 30 min
Yield: 8 servings
Cuisine: Française
Ingredients: 1 kg arracacha (white carrot / Peruvian parsnip); 2 liters water; 1 medium onion, finely chopped; 4 garlic cloves, crushed; 2 ripe tomatoes, diced; 1 cup fresh parsley and chives, chopped; 2 beef bouillon cubes; Salt to taste; Ground black pepper to taste; 1 link calabrese sausage, sliced into rounds; 4 tablespoons olive oil

By Marie Lefebvre · Updated October 20, 2026

A hearty and comforting soup where silky blended arracacha meets smoky calabrese sausage. This warming bowl is simple to make and packed with rich, layered flavors. A perfect weeknight dinner the whole family will love.

Prep⏱️ 30 min

Servings👥 8 servings

Difficulty📊 Easy

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🛒 Ingredients

8 servings

1 kg arracacha (white carrot / Peruvian parsnip)
2 liters water
1 medium onion, finely chopped
4 garlic cloves, crushed
2 ripe tomatoes, diced
1 cup fresh parsley and chives, chopped
2 beef bouillon cubes
Salt to taste
Ground black pepper to taste
1 link calabrese sausage, sliced into rounds
4 tablespoons olive oil

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Directions

1
Peel and chop the arracacha. Place in a pressure cooker with water and bouillon cubes. Cook under pressure for 15 minutes after it reaches full pressure.
2
Release the pressure, then transfer the arracacha pieces to a blender with a little of the cooking liquid. Blend until smooth. Set aside the remaining broth.
3
Heat olive oil in a large pot over medium heat. Brown the calabrese sausage slices, then add the onion and garlic. Sauté for 3 minutes until golden.
4
Add the diced tomatoes and cook for 5 minutes until softened. Pour in the blended arracacha mixture and stir to combine.
5
Gradually add reserved cooking broth to reach your desired consistency. Season with salt and pepper.
6
Bring to a gentle boil and simmer for 5 minutes to meld the flavors.
7
Remove from heat and stir in the fresh parsley and chives.
8
Serve immediately while hot.

💡 Chef's Tip

For an extra-velvety texture, use an immersion blender to blend the entire soup after simmering. Swap calabrese sausage for smoked chorizo or kielbasa if you prefer.