Italian Sausage & Zucchini Soup

By lisapearce

Ingredients

• 1/2 pound bulk Italian sausage
• 1 medium onion, chopped
• 1 medium green pepper, chopped
• 3 cups beef broth
• 1 can (14-1/2 ounces) diced tomatoes, undrainded
• 1 tablespoon minced fresh basil or 1 teaspoon dried basil
• 1 tablespoon minced fresh parsley or 1 teaspoon dried parsley flakes
• 1 medium zucchini, cut into 1/2-inch pieces
• 1/2 cup uncooked orzo pasta
• 1 . In a large saucepan, cook sausage, onion and pepper over medium heat 4-6 minutes or until sausage is no longer pink and vegetables are tender, breaking up sausage into crumbles; drain.
• 2 . Add broth, tomatoes, basil and parsley; bring to a boil. Stir in zucchini and orzo; return to a boil. Cook, covered, 10-12 minutes or until zucchini and orzo are tender. Yield: 6 servings.

Details

Servings 6
Adapted from tasteofhome.com

Preparation

Step 1

1.
In a large saucepan, cook sausage, onion and pepper over medium heat 4-6 minutes or until sausage is no longer pink and vegetables are tender, breaking up sausage into crumbles; drain.

2.
Add broth, tomatoes, basil and parsley; bring to a boil. Stir in zucchini and orzo; return to a boil. Cook, covered, 10-12 minutes or until zucchini and orzo are tender.
Yield: 6 servings.