Italian Sausage, Orzo and Vegetable Soup

• Meat

  • 3 Italian sausages

• Produce

  • 1 Basil, fresh
  • 1 Carrot, medium
  • 1/2 Green pepper
  • 1 Onion, medium
  • 1 can Tomatoes
  • 1 Zucchini, medium

• Canned Goods

  • 32 oz Beef or chicken broth
  • 32 oz Vegetable broth

• Pasta & Grains

  • 3/4 cup Orzo pasta

• Baking & Spices

  • 1/4 tsp Pepper
  • 1 tsp Salt

• Oils & Vinegars

  • 4 tsp Vegetable oil

• Liquids

  • 1 cup Water

Found on valentinascorner.com

Description

Ingredients

• 3 Italian sausages
• 2 tsp oil
• 1 medium onion
• ½ green pepper
• 1 medium carrot
• 2 tsp oil
• 1 can (14.5oz) diced tomatoes
• 32 oz beef or chicken broth
• 32 oz vegetable broth
• 1 cup water
• 1 medium zucchini
• ¾ cup uncooked orzo pasta
• 1 tsp salt
• ¼ tsp pepper
• Fresh basil, to taste

Directions

• How to make Italian Sausage, Orzo and Vegetable Soup:
• Chop onion, cut carrot in half and slice thin, and cube pepper; set aside.
• Remove casing from the sausage. In a Dutch oven, cook the sausage on high heat with 2 tsp oil until sausage is no longer pink, breaking meat up as it’s cooked (4-6 minutes). Remove sausage from Dutch oven, set aside.
• On med/high heat, add 2 tsp oil, onion, carrots and pepper to the Dutch oven; cook until vegetables are tender, 5-6 minutes. Add the Italian sausage back, diced tomatoes, beef and vegetable broth, water, salt and pepper; bring to a soft boil.
• Add orzo, zucchini and stir. Cook uncovered 10-12 minutes until zucchini and orzo are tender. Stir several times so the orzo doesn’t stick to the bottom.
• Turn off heat, add desired basil amount, parsley may be added as well. (Add more salt and pepper, if needed).
• Let the soup simmer few more minutes and dig in.