Iowahippiechick

Simple soup suppers are one of mine and Craig’s favorite meals.  They taste great and always save us money on our grocery bill. 

Italian Sausage Soup

(Prep: 30 minutes)  (Cook: 1  1/2 hours)

Ingredients

1 pound Italian sausage - casings removed

1 large onion, chopped (1 cup)

1 medium carrot, chopped (1/2 cup)

1 stalk celery, chopped (1/2 cup)

8 cups chicken broth

1  (14  1/2-oz) can diced tomatoes

1  (8 oz) can tomato sauce

1 clove garlic, minced

1 teaspoon dried oregano, crushed

1/2 teaspoon dried rosemary, crushed

1/2 teaspoon dried basil, crushed

1/4 teaspoon dried thyme, crushed

1/4 teaspoon fennel seeds, crushed

1 bay leaf

1/2 cup dried orzo pasta or finely broken cppelini pasta

Finely shredded Parmesan cheese

Crusty Italian bread (optional)

 Directions

In a 4-quart Dutch oven, cook sausage, onion, carrot, and celery over medium heat til sausage is no longer pink.  Drain well.  Add chicken broth, undrained diced tomatoes, tomato sauce, garlic, oregano, rosemary, basil, thyme, fennel seeds, and bay leaf.  Bring to boiling.  Reduce heat and simmer, covered, for 1 hour.  Add pasta and return to boiling.  Reduce heat and cook, uncovered, for 30 minutes more.  Remove bay leaf.  Serve with shredded Parmesan cheese and the bread.  Makes about 11 cups (8 servings)

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