Tonight’s soup == minus green pepper and with Italian seasoning instead of basil. Oh yea = and spaghetti instead of Orzo. Yummy.
INGREDIENTS:
| 9 (4 ounce) links sweet Italian sausage 1-1/2 green bell pepper, chopped 1-1/2 onion, chopped 1 tablespoon chopped garlic 1-1/2 (28 ounce) cans whole peeled tomatoes with liquid, chopped 3/4 cup chopped fresh parsley |
1 tablespoon dried basil 12 cups chicken broth 3/4 pound dried orzo pasta 1-1/2 (10 ounce) packages chopped frozen spinach, thawed and squeezed dry freshly grated Parmesan cheese to taste |
DIRECTIONS:
You have scaled this recipe’s ingredients to yield a new amount (12). The directions below still refer to the original recipe yield (8).
| 1. | Place the sausage in a large skillet over medium heat, and cook until evenly brown. Remove from skillet, and crumble into a large pot. Add bell pepper, onion, garlic, and tomatoes with their liquid. Stir in parsley, basil, and chicken broth. Cover, place over medium heat, and bring to a boil. Reduce heat to low, and cook for 30 minutes. |
| 2. | Stir orzo pasta and spinach into the pot. Continue cooking soup 10 minutes, or until pasta is al dente. Serve topped with Parmesan cheese. |