Italian sausage and tomato soup - Chatelaine Recipes

By EdieK

Cozy up to a big bowl of soup for dinner! It's easy when you dress up a can of soup with what's on hand. This soup is loaded with spicy sausages and quick-cooking orzo (tiny rice-shaped pasta).

Ingredients

• 2 mild or hot Italian sausages
• Vegetable oil
• 10 oz (284 mL) can undiluted tomato soup
• 1 tsp (5 mL) each dried dillweed and paprika
• 1/4 cup (50 mL) orzo or quick-cooking rice
• 1 cup (250 mL) frozen mixed vegetables
• Chopped fresh basil or parsley

Preparation

Step 1

Cut sausages in half. Lightly coat a large saucepan with oil, then set over medium heat. Squeeze meat from casings into pan (discard casings). Using a fork, stir frequently to keep meat crumbly and cook until no longer pink, 5 minutes. Then stir in soup with 2 cans of water, dillweed and paprika. Increase heat to high and bring to a boil. Add orzo. Stir often until tender, about 5 minutes. Add frozen vegetables. Stir often until hot, 3 minutes. Ladle into bowls and sprinkle with basil.