Roasted Vegetable & Sausage Soup Recipe

Roasted Vegetable & Sausage Soup Recipe
Roasted Vegetable & Sausage Soup Recipe photo by Jones Sausage
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Roasted Vegetable & Sausage Soup Recipe

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This soup is bursting with roasted vegetables and bold Jones breakfast sausage. Roasting the vegetables first creates a deep, satisfying flavor profile. Recipe provided by Jones Sausage
MAKES:
6 servings
TOTAL TIME:
MAKES:
6 servings
TOTAL TIME:

Ingredients

  • 1 medium yellow onion, chopped
  • 1 sweet potato, peeled and cubed
  • 1 medium zucchini, cubed
  • 2 medium tomatoes, chopped
  • 1 stalk celery, diced
  • 2 tablespoons olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 6 cups low sodium chicken broth
  • 1 (8.4 oz) package Jones Dairy Farm All Natural Golden Brown Mild Pork Sausage Links, sliced
  • 1/4 teaspoon red pepper flakes
  • Additional salt and pepper to taste

Directions

Preheat oven to 450°F.
Spread vegetables in 9x13 glass baking dish and drizzle with olive oil. Sprinkle with salt and pepper and toss to combine. Roast for 30 minutes, stirring a few times, until vegetables are golden brown and tender (sweet potatoes may not be fully cooked).
Transfer vegetables and any accumulated juice to large saucepan or stockpot. Add broth and bring to a boil, then simmer 10 to 15 minutes.
Add sliced sausage, red pepper flakes and any additional salt and pepper. Simmer 4 or 5 more minutes, until sausage is warmed through. Yield: 6 servings
Originally published as Roasted Vegetable & Sausage Soup in Jones Sausage 2016

  • 1 medium yellow onion, chopped
  • 1 sweet potato, peeled and cubed
  • 1 medium zucchini, cubed
  • 2 medium tomatoes, chopped
  • 1 stalk celery, diced
  • 2 tablespoons olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 6 cups low sodium chicken broth
  • 1 (8.4 oz) package Jones Dairy Farm All Natural Golden Brown Mild Pork Sausage Links, sliced
  • 1/4 teaspoon red pepper flakes
  • Additional salt and pepper to taste
  1. Preheat oven to 450°F.
  2. Spread vegetables in 9x13 glass baking dish and drizzle with olive oil. Sprinkle with salt and pepper and toss to combine. Roast for 30 minutes, stirring a few times, until vegetables are golden brown and tender (sweet potatoes may not be fully cooked).
  3. Transfer vegetables and any accumulated juice to large saucepan or stockpot. Add broth and bring to a boil, then simmer 10 to 15 minutes.
  4. Add sliced sausage, red pepper flakes and any additional salt and pepper. Simmer 4 or 5 more minutes, until sausage is warmed through. Yield: 6 servings
Originally published as Roasted Vegetable & Sausage Soup in Jones Sausage 2016

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