Thursday, November 20, 2008

It's Italian Sausage Soup


This is one of my husband's favorite soups. It's wonderful with hot bread on a cold night! -Sarah

1 # Italian sausage
1 large onion, chopped
1 medium carrot, chopped
1 stalk celery, chopped
8 cups chicken broth
14 1/2 oz. can diced tomatoes
8 oz. tomato sauce
1 clove garlic, minced
1 t. oregano
1/2 t. crushed rosemary
1/2 t. basil
1/4 t. thyme leaves
1 bay leaf
1/2 cup orzo
Parmesan cheese

  • In a large pot, cook sausage, onion, carrot and celery until the sausage is no longer pink. Drain well.
  • Add all but orzo. Bring to a boil; reduce heat, cover and simmer 1 hour.
  • Add orzo and return to boil. Reduce heat and cook, uncovered for 30 minutes. Remove bay leaf and serve with Parmesan cheese.

1 comment:

kruegfam said...

Isn't this recipe missing 1/4 teaspoon crushed fennel? Just checking-perhaps you left it out because you do not like the flavor. Just a helpful hint on all the herbs. I grind them up in my blender so they are nicely crushed. Easy to do. Love this soup!!!