Wash, peel, and chop the turnips and carrots. Preheat oven to 450° Fahrenheit.

Wash, peel, and dice the potatoes. Chop the onion. Add these to a pan sprayed with nonstick spray. Drizzle with olive oil. Season with half the spices and half the balsamic vinegar. Cut the butter into pats and add to top of veggies. Put into the oven. These vegetables are more dense and takes longer to roast. Roast for 35 minutes.

Wash and chop the squash and zucchini into bite size pieces.

Season with the rest of spices, oil, butter, and vinegar for vegetables. Put into the oven for 15-20 minutes.

Take the sausages and remove the casing.

Slice them and add to a pot, along with the neckbones. Lightly sear the meats. Add water, continue to cook, and cover.

After an hour add the tomato products, stir. Add in the spices. Take the neckbones out and remove the meat off the bones. Add the meat back to the soup base. Cook 30 minutes. Add the root vegetables.

Add the pasta and roasted squash and zucchini, along with the juices. Taste and add salt and pepper to taste if needed.

Cook till the pasta is done. Serve I hope you enjoy!