Make and share this Italian Sausage Vegetable Soup recipe from Food.com.
Provided by eboyd
Categories Cheese
Time 1h30m
Yield 1 pot soup, 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Use bulk sausage or remove the casings from the sausage and discard.
- 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 and has rendered most of its fat.
- Spoon out most of the fat from the cooked sausage and discard.
- Add the onions and garlic and cook, stirring,until soft but not browned.
- Add carrots, zucchini, pepper, wine, chicken broth, tomatoes, basil, and oregano and bring to a boil.
- When the soup in boiling, add the 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.
- To prepare in advance: Like most hearty soups, this tastes best if it is cooled, refrigerated overnight, then reheated to serve.
- It may also be frozen.
Nutrition Facts : Calories 460.5, Fat 25.7, SaturatedFat 9.7, Cholesterol 53, Sodium 1733.4, Carbohydrate 26.7, Fiber 3.8, Sugar 8.6, Protein 27
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