Italian Sausage Soup
Ingredients
-
1
Tbsp
olive oil
-
1
lb.
Italian sausage
-
1½
cups
chopped yellow onion
-
1
cup
diced carrots
-
¾
cup
sliced celery
-
¾
cup
diced bell pepper
-
1
Tbsp
minced garlic
-
4
cups
low-sodium chicken broth
-
1
can
tomato sauce (15 oz)
-
1
can
petite diced tomatoes (14.5 oz)
-
1½
tsp
Italian seasoning
-
¾
cup
dry orzo pasta
-
3
Tbsp
chopped fresh parsley
-
2
Tbsp
chopped fresh basil (optional)
-
to taste
salt
-
to taste
freshly ground black pepper
Instructions
- Heat olive oil in a large pot over medium-high heat and break sausage into chunks.
- Brown the sausage for about 3 minutes, then turn and break it up until no longer pink. Transfer to a paper towel-lined plate, leaving the rendered fat in the pot.
- Ensure about 1 Tbsp of fat remains in the pot; add more olive oil if needed or drain excess fat.
- Sauté onions, carrots, celery, and bell pepper until starting to soften, about 6 minutes. Add garlic and sauté for 1 minute longer.
- Pour in broth, tomato sauce, diced tomatoes, and add Italian seasoning. Return sausage to the pot and season with salt and pepper to taste.
- Bring to a simmer, cover, reduce heat to medium-low, and let simmer for 5-10 minutes until veggies are almost soft.
- Add orzo, cover, and let simmer, stirring occasionally until nearly al dente, about 8 minutes.
- Remove from heat and stir in some ice if desired to stop the orzo from cooking. Stir in fresh parsley and basil.
- Serve warm, topping with grated parmesan if desired.
Nutrition Facts (estimated)
Servings
6
Calories
462
Total fat
27g
Total carbohydrates
37g
Total protein
19g
Sodium
1408mg
Cholesterol
57mg
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