Ingredients
- 1 lb. Italian Turkey sausage (mild or hot as preferred)
- 1 1/2 cups chopped yellow onion(1 medium)
- 1 cup diced carrots (2 medium)
- 1 cup sliced celery (2 ribs)
- 1 cup diced bell or poblano pepper (1 lg)
- 1 Tbsp minced garlic (3 cloves)
- 4 cups bone broth or low-sodium chicken broth,(then more as desired to thin)
- 1 (15 oz) can tomato sauce
- 1 (14.5 oz) can petite diced tomatoes or 1 can Rotel Tomatoes with chilis
- 1 1/2 tsp Italian seasoning
- 3/4 cup dry orzo pasta (or kale or collard greens)
- 3 Tbsp chopped fresh parsley
- 2 Tbsp chopped fresh basil (optional)
- Salt and freshly ground black pepper
Instructions
- Break sausage into chunks into pot, add water or broth if needed. Let brown on bottom about 3 minutes, then turn and break up sausage and cook until no longer pink.
- Add onions, carrots, celery and bell pepper and sauté until starting to soften, about 6 minutes. Add garlic and sauté 1 minute longer.
- Add the rest of the ingredients (except pasta if using) to the mixture (you shouldn't need much salt).
- Bring to a simmer then cover, reduce heat to medium-low and let simmer 5 - 10 minutes until veggies are almost soft. You don't want them too mushy.
- Add pasta at the end. Cover and let simmer, stirring occasionally (while scraping along bottom of pot as orzo will tend to stick). Cook until nearly al dente. About 8 minutes.
- Remove from heat. Stir in some ice (1/2 cup or so) if you want to help stop the orzo from cooking and getting mushy. Stir in fresh parsley and basil.
- Serve warm, topping servings with grated parmesan if desired.
Notes
- Makes about 10 cups.
based on: https://www.cookingclassy.com/italian-sausage-soup/
