Italian Sausage Orzo Soup
“I always look for recipes high in taste and nutrition but low on prep time and fat,” explains Deborah Redfield from Buena Park, California. “This thick, chunky soup fills the bill and is such a family favorite that I serve it at least once a month!”
SERVINGS
|
2
|
CATEGORY
|
Lower Fat
|
METHOD
|
Stovetop - One-Dish
|
PREP |
10 min. |
COOK
|
25 min.
|
TOTAL
|
35 min.
|
INGREDIENTS
- 1/4 pound bulk Italian sausage
- 1/2 cup sliced fresh mushrooms
- 1/2 cup sliced zucchini
- 1/4 cup chopped onion
- 1 garlic clove, minced
- 1 teaspoon olive oil
- 1-1/4 cups reduced-sodium chicken broth
- 1 cup canned diced tomatoes, undrained
- 1/2 teaspoon dried basil
- 1/8 teaspoon pepper
- 3 tablespoons uncooked orzo or small shell pasta
- 1 tablespoon minced fresh parsley
DIRECTIONS
In a large saucepan, cook the sausage, mushrooms, zucchini, onion and garlic in oil over medium heat until meat is no longer pink; drain. Add the broth, tomatoes, basil and pepper. Bring to a boil. Stir in pasta. Reduce heat; cover and simmer for 15-20 minutes or until pasta is tender. Sprinkle with parsley. Yield: 2 servings.