Saturday, February 07, 2009

Recipe: Italian Sausage Soup

1 pound Italian sausage, casings removed if present.
1 large chopped onion
3 medium carrots (shopped)
2 stalks celery (chopped)
8 cups chicken broth
1 14 oz can tomatoes diced
1 8 oz tomato sauce
3 cloves minced garlic
1 teaspoon dried oregano
Fresh rosemary
Fresh thyme
1/4 teaspoon fennel seeds
1 bay leaf
1/2 cup orzo pasta
Finely shredded Parmesan cheese
Salt & Pepper to taste


In a 4 qt. Dutch oven, cook the sausage, onion, carrot, garlic and celery over medium heat until the sausage is no longer pink. Drain well to remove fat.

Add chicken broth, tomatoes (w/liquid) ,tomato sauce, oregano, rosemary,basil, thyme, fennel seeds, bay leaf. Bring to a boil. Once boiling, reduce heat, and simmer, covered, for 1 hour.

Add pasta and return to boiling. Reduce heat and cook uncovered for 30 minutes.

Remove and discard bay leaf.

Serve with shredded Parmesan cheese.

Serves: 6

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