Italian Sausage and Orzo Soup
TOTAL TIME: Prep: 35 min. Cook: 25 min.
YIELD: 11 servings (2-3/4 quarts).
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
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1 pound Italian turkey sausage links, casings removed
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1 large onion, chopped
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1 medium carrot, chopped
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1 celery rib, chopped
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2 cartons (32 ounces each) reduced-sodium chicken broth
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1 can (14-1/2 ounces) diced tomatoes, undrained
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1 can (8 ounces) tomato sauce
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1 garlic clove, minced
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1 teaspoon dried oregano
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1/2 teaspoon dried rosemary, crushed
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1/2 teaspoon dried basil
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1/4 teaspoon dried thyme
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1/4 teaspoon fennel seed, crushed
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1 bay leaf
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3/4 cup uncooked orzo pasta
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Grated Parmesan cheese, optional
Directions
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1.
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.
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2.
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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