This hearty and warming soup makes a comforting dinner. The herbs make the kitchen smell wonderful! You can use lower-calorie turkey sausage for the Italian sausage if you like. I recommend adding 2 teaspoons olive oil to the sausage while cooking to prevent sticking. —Kendra Van Doren, Clyde, Ohio
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VERIFIED BY Taste of Home Test Kitchen
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- 1 pound Italian turkey sausage links, casings removed
- 1 large onion, chopped
- 1 medium carrot, chopped
- 1 celery rib, chopped
- 2 cartons (32 ounces each) reduced-sodium chicken broth
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 1 can (8 ounces) tomato sauce
- 1 garlic clove, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon dried rosemary, crushed
- 1/2 teaspoon dried basil
- 1/4 teaspoon dried thyme
- 1/4 teaspoon fennel seed, crushed
- 1 bay leaf
- 3/4 cup uncooked orzo pasta
- Grated Parmesan cheese, optional
- In a Dutch oven coated with cooking spray, cook the sausage, onion, carrot and celery over medium heat until meat is no longer pink; drain.
- Add the broth, tomatoes, tomato sauce, garlic, seasonings and bay leaf. Bring to a boil. Stir in orzo; cook, uncovered, for 8-10 minutes or until pasta is tender. Discard bay leaf. Sprinkle servings with cheese if desired. Yield: 11 servings (2-3/4 quarts).
Originally published as Italian Sausage Soup in Taste of Home A+ Recipes from Schools Across America
2013, p93
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