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
Italian Sausage and Orzo Soup
Italian Sausage and Orzo Soup
Prep Time
35 min
Cook Time
25 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
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.
Nutrition Facts
1 cup: 144 calories, 4g fat (1g saturated fat), 25mg cholesterol, 811mg sodium, 16g carbohydrate (4g sugars, 2g fiber), 11g protein.
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