Ingredients Nutrition
SERVINGS
6-8
YIELD
1 pot soup
UNITS
US
1 lb Italian sausage
1 medium onion, finely chopped
1 clove garlic, minced
2 carrots, peeled/ diced
2 small zucchini, diced
1 green pepper, diced
1⁄2 cup dry white wine
5 cups chicken broth
1 (28 ounce) cancrushed tomatoes, in tomato puree
1 teaspoon dried basil, crumbled
1⁄2 teaspoon dried oregano
salt
freshly ground pepper
1⁄2 cup uncooked orzo pasta (rice-shaped pasta)
2⁄3 cup freshly grated parmesan cheese
Directions
Use bulk sausage or remove the casings from the sausage and discard.
Brown the sausage in a heavy Dutch oven or large saucepan, mashing it with the back of a spoon until the meat is no longer pink and has rendered most of its fat.
Spoon out most of the fat from the cooked sausage and discard.
Add the onions and garlic and cook, stirring,until soft but not browned.
Add carrots, zucchini, pepper, wine, chicken broth, tomatoes, basil, and oregano and bring to a boil.
When the soup in boiling, add the orzo and cook for 20 minutes.
Season to taste with salt and pepper.
Serve in heavy soup bowls.
If desired, sprinkle Parmesan cheese over each serving.
To prepare in advance: Like most hearty soups, this tastes best if it is cooled, refrigerated overnight, then reheated to serve.
It may also be frozen.
