It's Italian Sausage Soup

<font color="deeppink"><font size="3">It's Italian Sausage Soup



1 pound Italian sausage, casings removed, if present

1 large onion, chopped (1 cup)

1 medium carrot, chopped (1/2 cup)

1 stalk celery, chopped (1/2 cup)

8 cups chicken broth

1 14-1/2-ounce can diced tomatoes

1 8-ounce can tomato sauce

1 clove garlic, minced

1 teaspoon dried oregano, crushed

1/2 teaspoon dried rosemary, crushed

1/2 teaspoon dried basil, crushed

1/4 teaspoon dried thyme, crushed

1/4 teaspoon fennel seeds, crushed

1 bay leaf

1/2 cup dried orzo pasta or finely broken cappellini pasta Finely shredded Parmesan cheese (optional)



1. In a 4-quart Dutch oven, cook the sausage, onion, carrot, and celery over medium heat until the sausage is no longer pink. Drain well.

2. 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 1 hour.

3. 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 you like. Makes 8 servings. </font></font>