Roasted Vegetable and Sausage Soup Recipe

Roasted Vegetable & Sausage Soup

Servings

Prep Time

Total Time

Gluten Free

6

10 min

1 hr

No

This soup is bursting with roasted vegetables and bold Jones breakfast sausage. Roasting the vegetables first creates a deep, satisfying flavor profile.

Pork Breakfast Sausage Links With Fried Egg and Fruit

This recipe is made with

Fully Cooked Skinless Beef Sausage Links

Product Information

You can also make this recipe with

Fully Cooked Pork Sausage Links, CN Fully Cooked Skinless Turkey Sausage Links, CN

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
9 ounces Jones Dairy Farm Fully Cooked Sausage Links, sliced
1/4 teaspoon red pepper flakes
Additional salt and pepper to taste

Preparation

Step 1
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).

Step 2
Transfer vegetables and any accumulated juice to large saucepan or stockpot. Add broth and bring to a boil, then simmer 10 to 15 minutes.

Step 3
Add sliced sausage, red pepper flakes and any additional salt and pepper. Simmer 4 or 5 more minutes, until sausage is warmed through.

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