It's Italian Sausage Soup
Recipe from
Midwest Living
This rich and spicy main-dish soup is loaded with vegetables and ricelike orzo pasta, plus browned Italian sausage that punches up the flavor.

Servings:
8 servings
Prep Time:
25 mins
Total Time:
1 hr 25 mins
Ingredients
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1 poundItalian sausage, casings removed, if presentsee savings

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1 largeonion, chopped (1 cup)see savings

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1 mediumcarrot, chopped (1/2 cup)see savings

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1 stalkcelery, chopped (1/2 cup)see savings

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8 cupschicken brothsee savings

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1 14-1/2-ounce candiced tomatoessee savings

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1 8-ounce cantomato saucesee savings

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1 clovegarlic, mincedsee savings

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1 teaspoondried oregano, crushedsee savings

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1/2 teaspoondried rosemary, crushedsee savings

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1/2 teaspoondried basil, crushedsee savings

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1/4 teaspoondried thyme, crushedsee savings

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1/4 teaspoonfennel seeds, crushedsee savings

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1bay leafsee savings

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1/2 cupdried orzo pasta or finely broken cappellini pastasee savings

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Finely shredded Parmesan cheese (optional)see savings

Directions
1.
In a 4-quart Dutch oven, cook the sausage, onion, carrot, and celery over medium heat until the sausage is no longer pink. Drain well.
2.
Add chicken broth, undrained tomatoes, tomato sauce, garlic, oregano, rosemary, basil, thyme, fennel seeds, and bay leaf. Bring to boiling; reduce heat. Cover and simmer 1 hour.
3.
Add pasta and return to boiling. Reduce heat and cook, uncovered, for 30 minutes more. Remove and discard bay leaf. Serve with parmesan cheese, if you like. Makes 8 servings.
Nutrition information
Calories 293, Total Fat 19 g, Cholesterol 43 mg, Sodium 1413 mg, Carbohydrate 13 g, Fiber 2 g, Protein 15 g.
Percent Daily Values are based on a 2,000 calorie diet
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