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Italian Sausage Orzo Soup
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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
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.
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Printed from tasteofhome.com Aug 29, 2008Copyright Reiman Media Group, Inc © 2008 |