Italian Sausage Vegetable Soup

Recipe by eboyd
READY IN: 1hr 30mins
SERVES: 6-8
YIELD: 1 pot soup
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Use bulk sausage or remove the casings from the sausage and discard.
  • Brown the sausage in a heavy Dutch oven or large saucepan, mashing it with the back of a spoon until the meat is no longer pink and has rendered most of its fat.
  • Spoon out most of the fat from the cooked sausage and discard.
  • Add the onions and garlic and cook, stirring,until soft but not browned.
  • Add carrots, zucchini, pepper, wine, chicken broth, tomatoes, basil, and oregano and bring to a boil.
  • When the soup in boiling, add the orzo and cook for 20 minutes.
  • Season to taste with salt and pepper.
  • Serve in heavy soup bowls.
  • If desired, sprinkle Parmesan cheese over each serving.
  • To prepare in advance: Like most hearty soups, this tastes best if it is cooled, refrigerated overnight, then reheated to serve.
  • It may also be frozen.
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