Italian Sausage Soup

By mamapig

Ingredients

• 1 lb Italian Sausage (casing removed if any)
• 1 lg onion, chopped
• 1 med carrot, chopped
• 1 stalk celery, chopped
• 8 cup chicken broth
• 1 14-1/2 can diced tomatoes, undrained
• 1 8-oz. can tomato sauce
• 1 clove garlic, minced
• 1 tsp. dried oregano, crushed
• 1/2 tsp. dried rosemary, crushed
• 1/2 tsp. dried basil, crushed
• 1/4 tsp. dried thyme, crushed
• 1/4 tsp. fennel seeds, crushed
• 1 bay leaf
• 1/2 cup orzo
• Parmesan cheese, finely shredded (optional)

Preparation

Step 1

1. In a 4 quart Dutch oven, combine sausage, onion, carrot and celery, cook until sausage is brown. Drain well. Add broth, tomatoes, tomato sauce and spices. Bring to a boil, reduce heat and simmer covered for 1 hour.

2. Add uncooked pasta to sausage mixture. Return to boiling, reduce heat, and cook uncovered for 30 minutes more. Discard bay leaf. If desired serve with shredded cheese.

Make ahead directions: Prepare as directed in step 1, cool slightly. Cover and chill for up to 2 days. Reheat over medium heat until boiling. Continue as directed.