Labadie Recipe Database

Name It's Italian Sausage Soup Number of People 8 List of Ingredients 1 lb. Italian sausage, casings removed 1 large onion, chopped (about 1 cup) 1 medium carrot, chopped (about 1/2 cup) 1 stalk celery, chopped (about 1/2 cup) 8 cups chicken broth 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, crushed 1 bay leaf 1/2 cup dried orzo pasta or broken capellini finely shredded Parmesan cheese (optional) Description In a 4-qt. Dutch oven, cook the sausage, onion, carrot, and celery over medium heat until the sausage is no 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 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, if desired. Time 25 minutes prep plus 1 hour cooking Difficulty (1-5) 1 Notes Per serving:  293 calories, 19 g fat, 43 mg cholesterol, 1413 mg sodium, 13 g carbohydrates, 2 g fiber, 15 g protein Image