Italian Sausage Soup

By avaspapa

Ingredients

• 1 lb. of Italian sausage, casing removed if present
• 1 large onion, chopped (1 c.)
• 1 medium carrot, chopped (1/2 c.)
• 8 c. chicken broth
• 1 (14 1/2 oz.) can diced tomatoes
• 1 (8 oz.) can tomato sauce
• 1 clove garlic, minced
• 1 t. dried oregano, crushed
• 1/2 t. dried oregano, crushed
• 1/2 t. dried rosemary, crushed
• 1/2 t. dried basil, crushed
• 1/4 t. dried thyme, crushed
• 1/4 t. fennel seeds, crushed
• 1 bay leaf
• 1/2 c. dried orzo pasta or finely broken cappellini pasta
• Finely shredded Parmesan cheese (opt.)

Preparation

Step 1

In a 4 qt. Dutch over, cook the sausage, onion, carrot, and celery over medium heat until the sausage is not longer pink. Drain well. Add chicken broth, undrained tomatoes, tomato sauce, garlic, oregano, rosemary, basil, thyme, fennel seeds, and bay leaf. Bring to boil; reduce heat. Cover and simmer 1 hour. Add pasta and return to boil. Reduce heat and cook, uncovered, for 30 min. more