Italian Sausage Soup

 



Ingredients

1 Tbsp olive oil

1 lb. Italian sausage 

1 1/2 cups chopped yellow onion 

1 cup diced carrots 




3/4 cup sliced celery

3/4 cup diced bell pepper 

1 Tbsp minced garlic 

4 cups low-sodium chicken broth

1 (15 oz) can tomato sauce

1 (14.5 oz) can petite diced tomatoes

1 1/2 tsp Italian seasoning

3/4 cup dry orzo pasta

3 Tbsp chopped fresh parsley

2 Tbsp chopped fresh basil 

Salt and freshly ground black pepper

Instructions

Heat olive oil in a large pot over medium-high heat. Break sausage 

into chunks into pot.





Let brown on bottom about 3 minutes, then turn and break up 

sausage and cook until no longer pink. Transfer to a paper towel lined 

plate, leave rendered fat in pot over medium-high heat.





You should have about 1 Tbsp fat in pot, if needed add a little more 

olive oil or drain off some excess fat if there's too much.

Add onions, carrots, celery and bell pepper and saute until starting to

 soften, about 6 minutes. Add garlic and saute 1 minute longer.

Pour in broth, tomato sauce, tomatoes, and add Italian seasoning. 

Return sausage to pot and season mixture with salt and pepper to

 taste .

Bring to a simmer then cover, reduce heat to medium-low and let 

simmer 5 - 10 minutes until veggies are almost soft.

Add orzo. Cover and let simmer, stirring occasionally . Cook until

 nearly al dente. About 8 minutes.





Remove from heat. Stir in some ice  if you want to help stop the orzo 

from cooking and getting mushy. Stir in fresh parsley and basil.

Serve warm, topping servings with grated parmesan if desired.





Commentaires

Enregistrer un commentaire

Posts les plus consultés de ce blog

RICH GERMAN CHOCOLATE CAKE

Image
_ Ingredients 6 tablespoons water 2/3 cup (4oz/115g) bittersweet chocolate, roughly chopped 1 1/2 cups (12oz/ 340g) sugar 4 eggs, separated 1 teaspoon vanilla extract 1 cup (8oz/225g) butter 1 teaspoon baking soda 2 cups (10oz/284g) all-purpose flour 1 cup (8floz/225ml) buttermilk 1/2 teaspoon salt 1 teaspoon baking powder Coconut Filling: 1/2 cup (4 oz/115g) butter 1 cup (8floz/225ml) evaporated milk 1 cup (8oz/225g) sugar 3 egg yolks 1 teaspoon vanilla extract 1 cup (5oz/142g) pecans, chopped and toasted 1 1/3 cups (4oz/ 115g) shredded unsweetened coconut Chocolate Fudge Frosting: 1 recipe Best Ever Chocolate Fudge Frosting _ Instructions For the Rich German Chocolate Cake: Pre-heat the oven to 350°F (180°C) then butter and line 2 GoodCook 9 Inch Cake Pans. Set aside. In a medium microwave-safe bowl combine the chocolate and the water. Place in the microwave for 1- 2 minutes until the chocolate has melted. You can also do this step over a ban marie. Set aside to cool slightly. Using ...
Lire la suite

Cranberry Cookies with Browned Butter Glaze

Image
_ Ingredients 1 cup sugar 1/2 cup butter, softened 1 large egg, room temperature 3/4 cup packed brown sugar 3 cups all-purpose flour 2 tablespoons orange juice 1/2 teaspoon salt 1 teaspoon baking powder 1/4 cup 2% milk 1/4 teaspoon baking soda 1 cup chopped pecans or walnuts 1 cup white baking chips 2-1/2 cups coarsely chopped fresh cranberries GLAZE: 2 cups confectioners' sugar 1/3 cup butter, cubed 3 to 4 tablespoons water 1-1/2 teaspoons vanilla extract _ Directions Preheat oven to 375°. In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and orange juice. In another bowl, whisk flour, baking powder, salt and baking soda; add to creamed mixture alternately with milk. Stir in cranberries, baking chips and pecans. Drop dough by level tablespoonfuls 1 in. apart onto greased baking sheets. Bake 10-12 minutes or until light brown. Remove from pans to wire racks to cool completely. For glaze, in a small heavy saucepan, melt butter over medium heat. Heat 5-7 mi...
Lire la suite

Minestrone Soup

Image
  Ingredients 4 oz. pancetta 2 Tbsp extra virgin olive oil 1 1/2 cups chopped yellow onion  3/4 cup chopped carrot 3/4 cup thin sliced celery 1 Tbsp minced garlic  4 cups low-sodium chicken broth 1/2 cup water or more broth 1 (14.5 oz) can petite diced tomatoes 1 small zucchini, diced  1 rosemary sprig 1 small parmesan rind  Salt and freshly ground black pepper 2 cups (2 oz) fresh spinach 1 (14.5 oz) can dark red kidney beans  Red pepper flakes, to taste  Instructions Heat pancetta with olive oil in a pot over medium heat. Cook until just  lightly browned, about 4 minutes. Add onion, carrot and celery and saute until starting to soften, about 7  minutes. Add garlic and saute 1 minute longer. Pour in broth, water, tomatoes, and add zucchini, rosemary, and  parmesan rind. Bring to a simmer over medium-high heat. Then reduce heat to  medium-low, cover and simmer, stirring once halfway through, about  10 minutes total or until zucc...
Lire la suite