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“This is my families favorite soup! You have to try this one.”
READY IN:
1hr 30mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. In a 4 quart Dutch oven, combine sausage, onion, carrot and celery; cook over medium heat until sausage is browned. Drain well. Add broth, undrained tomatoes, tomato sauce, garlic, rosemary, oreganobasil, thyme, fennel seeds and bay leaf to the sausage mixture. Bring to boiling; reduce heat;simmer covered for 1 hour.
  2. Add uncooked pasta to sausage mixture. Return to boiling; reduce heat, cook uncovered for 30 minutes more; discard bay leaf. If desired serve with shredded parmesan cheese.
  3. Make Ahead Directions; Prepare as directed in first step (Do not add orzo) Cover and chill up to 2 days or you may freeze. When ready to make reheat over medium heat until boiling and continue with recipe.

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