Italian Sausage and Orzo Soup

Name: Italian Sausage and Orzo Soup
Prep time: 35 min
Cook time: 25 min
Total time: 60 min
Yield: 11 servings (2-3/4 quarts).
Ingredients: 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

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

Ingredients

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

Directions

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.