Italian Soups and Salads Recipes - Sausage Soup

Ingredients

• 1 pound bulk Italian sausage

• 1 large onion, chopped

• 1 medium carrot, chopped

• 1 stalk celery, chopped

• 8 cups chicken broth

• 1 14 1/2-ounce can diced tomatoes, un-drained

• 1 8-ounce can tomato sauce

• 1 clove garlic, minced

• 1 teaspoon dried oregano, crushed

• 1/2 teaspoon dried rosemary, crushed

• 1/2 teaspoon dried basil, crushed

• 1/4 teaspoon dried thyme, crushed

• 1/4 teaspoon fennel seeds, crushed

• 1 bay leaf

• 1/2 cup dried orzo pasta or finely broken capellini pasta

• Finely shredded Parmesan cheese (optional)

 

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Method:

1. In a 4-quart Dutch oven cook sausage, onion, carrot, and celery over medium heat until sausage is brown. Drain well.

2. Add chicken broth, un-drained diced tomatoes, tomato sauce, garlic, oregano, rosemary, basil, thyme, fennel seeds, and bay leaf to mixture in Dutch oven. Bring to boiling; reduce heat. Cover and simmer for 1 hour.

3. Add uncooked pasta. Return to boiling; reduce heat. Cook, uncovered, for 30 minutes more. Discard bay leaf. If desired, serve with shredded Parmesan cheese.