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
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:
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!!!
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