Italian Roasted Vegetable Soup Recipe

  • 1 head fennel, julienne sliced
  • 1 1/2 onion, julienne sliced
  • 4 carrots julienne sliced
  • 1 tablespoon Canola Oil
  • 8 cups chicken stock
  • 6 ounces celery diced
  • 10 ounces turkey Italian sausage
  • 1 tablespoon plus 1 teaspoon dried basil
  • 1 1/2 teaspoons oregano
  • 1 1/2 teaspoons minced garlic
Place fennel, onions and carrots onto a cookie sheet, pour oil over the top and mix the vegetables together making sure the oil has covered the vegetables. Place the cookie sheet on a medium high oven rack and broil the vegetables, stirring every 5 minutes until the ends become dark brown. Broiling takes 10 - 15 minutes. In a large pot brown the sausage, then remove the sausage and drain the fat. Add celery and sauté about 3 - 5 minutes. Add garlic, basil, oregano and roasted vegetables, sausage and chicken stock. Simmer for 20 minutes.
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