Grand Prize Winner: Ted G.
2 lbs of Papa George’s Reduced Fat Italian Pork Sausage
2 medium onions
2 garlic cloves, minced
4 carrots, peeled and diced
4 small zucchini, (about 1 lb.), diced
2 green bell peppers, seed and membranes removed, diced
1 cup dry white wine
10 cups chicken broth (80 ounces)
2 cans (28 ounces each) crushed tomatoes in tomato puree
2 teaspoons dried basil, crumbled
1 teaspoon dried oregano, crumbled
Salt and freshly ground black pepper to taste
1 cup uncooked orzo (rice shaped pasta)
1 1/4 cups (5 ounces) freshly grated Parmesan cheese
Brown the sausage in a heavy Dutch oven or large saucepan, mashing it with the back of a spoon until the meat is no longer pink. Add the onions and garlic and cook. Stirring, until soft but not browned. Add carrots, zucchini, peppers, wine, chicken broth, tomatoes, basil and oregano and bring to a boil. When the soup is boiling, add orzo and cook for 20 minutes. Season to taste with salt and pepper. Serve in heavy soup bowls. If desired, sprinkle Parmesan cheese over each serving.
Like most hearty soups, this tastes best if it is cooled, refrigerated overnight, and then reheated to serve. It may also be frozen.
Serves 12 to 16.
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