Sausage Soup


Tonight’s soup == minus green pepper and with Italian seasoning instead of basil. Oh yea = and spaghetti instead of Orzo. Yummy.


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
freshly grated Parmesan cheese to taste

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.