Mimi's Cookbook

Italian Sausage Soup

Ingredients

Instructions

  • 1 lb. Italian sausage, casing removed, if present
  • 1 large onion, chopped (1 cup)
  • 1 medium carrot, chopped (1 cup)
  • 1 stalk celery, chopped (1/2 cup)
  • 8 cups chicken broth
  • 1 14 1/2 oz can diced tomatoes
  • 8 oz. can tomato sauce
  • 1 clove garlic, minced
  • 1 tsp. dried oregano, crushed
  • 1/2 tsp. dried rosemary, crushed
  • 1/2 tsp dried basil, crushed
  • 1/4 tsp dried thyme, crushed
  • 1/4 tsp. fennel seeds
  • 1 bay leaf
  • 1/2 cup dried orzo past or finely broken cappellini pasta
  • Parmesan cheese, shredded
In a 4 quart Dutch oven, cook the sausage, onion, carrot and celery over medium heat until the sausage is not longer pink. Drain well.

Add chicken broth, undrained tomatoes, tomato sauce, garlic, oregano, rosemary, basil, thyme, fennel seeds and bay leaf. Bring to boiling; reduce heat. Cover and simmer for one hour.

Add pasta and return to boiling. Reduce heat and cook, uncovered, for 30 minutes more. Remove and discard bay leaf. Serve with Parmesan Cheese.
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