Italian Sausage Soup

This soup is subtle in its use of herbs.  The flavor is deep.

• 1 pound Italian sausage, casings removed if present
• 1 large chopped onion
• 1 medium carrot( chopped 1/2 cup)
• 1 stalk celery ( chopped 1/2 cup )
• 8 cups chicken broth
• 1 14 oz can tomatoes diced
• 1 8 oz tomato sauce
• 1 clove minced garlic
• 1 teaspoon dried oregano
• 1/2 teaspoon rosemary
• 1/2 teaspoon basil
• 1/4 teaspoon dried thyme
• 1/4 teaspoon fennel seeds
• 1 bay leaf
• 1/2 cup orzo pasta
• Finely shredded parmesan cheese

METHOD

in a 4 qt. Dutch oven, cook the sausage,onion,carrot and celery over medium heat until the sausage is no longer pink. Drain well to remove fat.

Add chicken broth, undrained tomatoes,tomato sauce, garlic, oregano, rosemary,basil, thyme, fennel seeds, bay leaf.  Bring to a boil.  Once boiling, reduce heat, and simmer, covered, for 1 hour.

Add pasta and return to boiling. Reduce heat and cook uncovered for 30 minutes.

Remove and discard bay leaf.

Serve with shredded parmesan cheese.

Serves: 6

Contributor: Roger Manley

 

top of page