Categories: Soup

Ingredients

• 1 lb. bulk Italian sausage
• 1 cup chopped onion
• 1/2 cup chopped carrot
• 1/2 cup chopped celery
• 8 cups chicken broth
• 14.5 oz. can diced tomatoes, undrained
• 8 oz. can tomato sauce
• 1 garlic clove, minced
• 2 tsp dried Italian seasoning, crushed
• 1 bay leaf
• 1/2 cup dried orzo
• Finely shredded Parmesan

Directions

1. In a Dutch oven, cook sausage, onion, carrot and celery over medium heat until sausage is brown. Drain well.

2. Add broth, undrained diced tomatoes, tomato sauce, garlic, Italian seasoning, and bay leaf to sausage mixture in Dutch oven. Bring to boiling; reduce heat. Cover and simmer for 1 hour. Add uncooked pasta. Return to boiling; reduce heat. Cook, uncovered, for 30 minutes more. Discard bay leaf. Serve with shredded Parmesan.

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