Italian Sausage Orzo Vegetable Soup Recipes

Steps:

• In a large saucepan, cook the sausage, mushrooms, zucchini and onion in oil over medium heat until meat is no longer pink; drain. Add garlic; cook 1 minute longer. Add the broth, tomatoes, basil and pepper. Bring to a boil. Stir in pasta. Reduce heat; cover and simmer until pasta is tender, 15-20 minutes. Sprinkle with parsley.

Steps:

• In a Dutch oven coated with cooking spray, cook the sausage, onion, carrot and celery over medium heat until meat is no longer pink; drain. , Add the broth, tomatoes, tomato sauce, garlic, seasonings and bay leaf. Bring to a boil. Stir in orzo; cook, uncovered, for 8-10 minutes or until pasta is tender. Discard bay leaf. Sprinkle servings with cheese if desired.

Steps:

• In a large soup pot, crumble sausage and cook over medium heat, stirring often until browned; about 10 minutes. Drain.
• Add onion and garlic, and cook, stirring often, until onion is softened.
• Stir in tomatoes, water, orzo and beef bullion. Heat to boiling. Stir in basil, fennel seeds, green beans and carrots.
• Bring to a boil, reduce heat to medium-low, and simmer, uncovered for 20 minutes or until beans and carrots are almost tender.
• Stir in zucchini and wine and cook 5-10 minutes longer or until vegetables are tender.

Steps:

• Use bulk sausage or remove the casings from the sausage and discard.
• Brown the sausage in a heavy Dutch oven or large saucepan, mashing it with the back of a spoon until the meat is no longer pink and has rendered most of its fat.
• Spoon out most of the fat from the cooked sausage and discard.
• Add the onions and garlic and cook, stirring,until soft but not browned.
• Add carrots, zucchini, pepper, wine, chicken broth, tomatoes, basil, and oregano and bring to a boil.
• When the soup in boiling, add the orzo and cook for 20 minutes.
• Season to taste with salt and pepper.
• Serve in heavy soup bowls.
• If desired, sprinkle Parmesan cheese over each serving.
• To prepare in advance: Like most hearty soups, this tastes best if it is cooled, refrigerated overnight, then reheated to serve.
• It may also be frozen.