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.





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